Soft, fluffy, and packed with creamy Greek yogurt and fresh berries! 😋
This easy baked yogurt breakfast is perfect for meal prep. Make three portions at once, keep them in the fridge, and simply reheat whenever you’re ready for breakfast.
Prep Time: 10 min
Cooking Time: 20–25 min
Servings: 3
🌸 INGREDIENTS
🍰 For the Yogurt Cake
• 2¼ cups (570 g) low-fat Greek yogurt
• 6 eggs
• 1 tbsp maple syrup or sugar, or more to taste
• 1 tbsp vanilla extract
• 1 cup all-purpose flour, gluten-free flour mix, or oat flour
• 3 tsp baking powder
🍓 For the Topping
• Fresh or frozen berries
👩🍳 METHOD
1. Mix the Wet Ingredients
Add the Greek yogurt, eggs, maple syrup or sugar, and vanilla extract to a large bowl.
Whisk until smooth and well combined.
2. Add the Dry Ingredients
Add the flour and baking powder.
Stir gently until you have a smooth, evenly combined batter.
3. Divide the Batter
Lightly grease 3 oven-safe glass containers.
Divide the batter evenly between them.
4. Add the Berries
Top each portion with your favorite berries. 🍓🫐
Gently press some of the berries into the batter if desired.
5. Bake
Bake at 180°C / 350°F for 20–25 minutes, or until the centres are set and the tops are lightly golden.
6. Cool & Store
Allow the baked yogurt cakes to cool completely.
Cover and store them in the fridge until ready to eat.
7. Reheat & Enjoy!
When ready to serve, gently reheat one portion in the microwave until warm.
Add a few extra berries on top and enjoy! 🍓
✨ MY LITTLE TIP
Don’t overmix the batter after adding the flour. Stir just until everything is combined to keep your baked yogurt breakfast soft and fluffy. 🫐✨
Creamy, fluffy, fruity, and perfect for meal prep — an easy breakfast you can enjoy all week! 🍓
Bon appétit! 😋