Baked Greek Yogurt Protein (Printable Version)

Nutritious baked Greek yogurt with protein powder and egg, customizable with berries or chocolate chips.

# What You'll Need:

→ Dairy & Protein

01 - 1 cup nonfat plain Greek yogurt
02 - 1 large egg
03 - 2 tablespoons unsweetened almond milk
04 - 1/4 cup vanilla protein powder (whey-casein blend)

→ Dry Ingredients

05 - 1/2 teaspoon cornstarch

→ Optional Add-Ins

06 - 1/4 cup chopped berries (blueberries or strawberries)
07 - 2 tablespoons chocolate chips

# Steps to Follow:

01 - Preheat oven to 350°F. Lightly grease a large ramekin or 2 small ramekins with nonstick cooking spray.
02 - In a large mixing bowl, whisk together Greek yogurt and egg until fully combined and smooth.
03 - Add protein powder and cornstarch to the wet mixture. Mix gently until smooth, avoiding over-mixing.
04 - If the mixture is too thick and not pourable, stir in almond milk gradually until reaching a smooth, pourable consistency.
05 - Fold in chopped berries or chocolate chips if desired, distributing evenly throughout the mixture.
06 - Pour the mixture into the prepared ramekin(s) and smooth the top with a spatula for even baking.
07 - Bake for 30 minutes (or 20 minutes for small ramekins) until the center is just set but still slightly jiggly.
08 - Let cool for a few minutes before serving warm, or refrigerate for a chilled dessert-style breakfast.

# Additional Tips::

01 -
  • You get 36 grams of protein without it tasting like a punishment or a chalky shake.
  • It actually tastes warm and comforting, which changes everything on a cold morning.
  • Five minutes of prep means you can sleep ten minutes longer and still eat like you planned ahead.
  • It works cold too, so meal prep becomes genuinely convenient.
02 -
  • Overbaking by even five minutes turns the center into a rubbery sponge, so start checking at the twenty-five-minute mark if your oven runs hot.
  • The cornstarch is non-negotiable—without it, the center stays weirdly liquidy even when the edges are set, which I discovered through trial and error.
  • Whey-casein protein blends matter because pure whey protein doesn't set the same way during baking, leaving you with something closer to a thick pudding than a baked custard.
03 -
  • Room-temperature ingredients mix better and bake more evenly, so let your egg and yogurt sit out for five minutes before you start if your kitchen is cold.
  • The jiggle test matters more than a timer because ovens vary wildly—that subtle wobble in the center is exactly what you want, not a completely firm top.
  • If you're meal prepping, make them in ramekins you actually enjoy eating from so you'll actually eat them instead of letting them hide in the back of your fridge.
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