Healthy Greek Yogurt Protein Bake
Healthy Greek Yogurt Protein Bake is a easy American recipe that serves 6. 190 calories per serving.
Prep: 5 min | Cook: 30 min | Total: 50 min
Cost: $6.90 total, $1.15 per serving
Ingredients
- 1.5 cups Greek yogurt (Any type, plain preferred for less sugar)
- 4 large Eggs (Room temperature preferred)
- 3 tablespoons Agave syrup (Adjust to taste; maple syrup also works)
- 2 tablespoons All-purpose flour (Or use finely processed oats for gluten-free)
- 1 cup Frozen blueberries (Can substitute with other berries)
Instructions
Preheat oven
Preheat your oven to 170°C (340°F).
Time: PT2M
Temperature: 170°C
Prepare wet ingredients
In a large mixing bowl, add 1.5 cups Greek yogurt and 4 eggs. Whisk together until fully combined and smooth.
Time: PT2M
Add sweetener and flour
Add 3 tablespoons agave syrup (or maple syrup) and 2 tablespoons all-purpose flour (or processed oats). Whisk again until smooth and no lumps remain.
Time: PT1M
Fold in blueberries
Gently fold in 1 cup frozen blueberries. Stir until evenly distributed.
Time: PT1M
Pour into pan and add toppings
Pour the batter into a greased 8-inch square baking pan. Optionally, scatter a few extra berries on top for color.
Time: PT1M
Bake
Bake in the preheated oven at 170°C (340°F) for 30 minutes, or until golden at the edges and fully set in the center (not jiggly).
Time: PT30M
Temperature: 170°C
Cool and slice
Remove from oven and let cool for at least 5 minutes before slicing. Serve warm or cold.
Time: PT3M
Cleanup
Wash mixing bowl, whisk, measuring cups/spoons, pan, spatula, and knife. Wipe down counters and oven area.
Time: PT15M
Nutrition Facts
- Calories
- 190
- Protein
- 16g
- Carbohydrates
- 20g
- Fat
- 6g
- Fiber
- 1g
Dietary info: Vegetarian, High Protein, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Eggs, Dairy, Gluten (if using all-purpose flour)
Ingredient Substitutions
- Instead of Greek yogurt: Skyr, strained plain yogurt
- Instead of Agave syrup: Maple syrup, Honey, Date syrup
- Instead of All-purpose flour: Oat flour, Almond flour (texture will change)
- Instead of Frozen blueberries: Fresh blueberries, Mixed berries, Chopped strawberries
Equipment Needed
- Mixing bowl
- Whisk
- 8-inch square baking pan
- Measuring cups and spoons
- Spatula (optional)
- Oven
- Knife (optional)
Critical Steps — Do Not Skip
- Whisking the eggs and yogurt thoroughly for a smooth batter.
- Baking until the center is fully set and not jiggly.
Chef Tips from the Video
- Try adding a pinch of cinnamon or vanilla for extra flavor.
- Swap in different berries or add a handful of chopped nuts for crunch.
- Let cool completely before slicing for neatest pieces.
Troubleshooting
Center is still jiggly after baking.
Bake for an additional 5-10 minutes, checking every 2 minutes.
Bake sticks to the pan.
Line pan with parchment or grease thoroughly before pouring in batter.
Bake is too eggy.
Use a higher ratio of yogurt to eggs next time, or add a splash of vanilla extract.
Bake is bland.
Increase sweetener or add a pinch of salt and a dash of vanilla extract.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individual slices for up to 2 months. Thaw overnight in fridge.
Room temperature: Safe at room temperature for up to 6 hours.
Make-Ahead Tips
- Bake the night before and chill for a quick breakfast.
- Freeze individual portions for meal prep.
Last updated: August 20, 2026
