This high-protein Baked Yogurt loaf pan recipe is an easy way to make a larger batch of creamy, custard-like yogurt that you can portion out and enjoy throughout the week. Made with simple ingredients that are naturally gluten-free, it’s a delicious meal prep option for breakfast, a snack, or a light dessert.
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Why You'll Love This Recipe
This recipe feels indulgent while still being simple, wholesome, and packed with protein.
- High in protein with simple everyday ingredients
- Soft, creamy texture similar to a light cheesecake
- Easy to prepare ahead for the week
- Naturally gluten-free
- Perfect for breakfast, snacks, or dessert
- Easy to customize with different flavours, mix-ins, and toppings
Ingredients
- Yogurt – I recommend using plain Greek yogurt for a thicker, higher-protein texture, but regular yogurt will also work.
- Eggs – Help bind the ingredients together and create the custard-like texture.
- Cornstarch – Acts as a stabilizer to help create a soft and creamy texture.
- Maple syrup or sweetener of choice – Adds sweetness to balance the tanginess of the yogurt. You can use honey, sugar, agave, or a sugar substitute instead.
- Vanilla extract – Adds a subtle vanilla flavour that complements the creamy yogurt base.
Protein boost (optional):
- Protein powder – ½ scoop adds extra protein while keeping this recipe more filling and satisfying.
Toppings (optional):
- Drizzle of maple syrup
- Melted chocolate
- Jam or compote
- Sliced fruits
- Peanut butter
See recipe card below for exact quantities.
Instructions
STEP 1: Add the yogurt, egg, cornstarch, sweetener, and vanilla extract to a bowl. If you're adding protein powder, mix it in at this stage.
STEP 2: Whisk everything together until completely smooth and there are no lumps.
STEP 3: Line a loaf pan or baking dish with parchment paper, then pour in the yogurt mixture.
STEP 4: Bake in a preheated oven at 350°F for 50–60 minutes, or in an air fryer at 320°F for 25–30 minutes.
STEP 5: Let the baked yogurt cool for about 40–50 minutes before chilling it in the fridge for at least 2 hours. This allows it to fully set and makes it easier to slice.
STEP 6: Once chilled, remove it from the pan, slice into portions, and serve with your favourite toppings.
Storage and Equipment
For this recipe, you’ll need a loaf pan or small baking dish, along with a mixing bowl and whisk to combine the ingredients. Lining the pan with parchment paper will also make it easier to remove and slice the baked yogurt once it has chilled.
Store the sliced baked yogurt in an airtight container and keep refrigerated for up to 3–4 days. Enjoy it chilled straight from the fridge, or let it sit at room temperature for a few minutes before serving for a softer, creamier texture.
Toasty's Tips
- Use Greek yogurt for the best texture: Greek yogurt will give this baked yogurt a thicker texture and higher protein content, but regular yogurt will also work.
- Line your pan with parchment paper: This makes it much easier to remove the baked yogurt and slice it into clean portions.
- Let it cool completely before slicing: The baked yogurt continues to firm up as it cools, so chilling it first will give you the best texture and cleanest slices.
- Don’t overbake: Overbaking can make the texture more firm and less creamy. The goal is a soft, cheesecake-like texture.
- Customize the flavours: Add fruit, chocolate, jam, nut butter, or your favourite toppings to change up the flavour.
- Make it ahead for meal prep: Slice it into portions and store it in the fridge so you have an easy high-protein breakfast, snack, or dessert ready to go.
Other Recipes to Try:
Looking for other Baked Yogurt recipes like this? Try these:
📖 Recipe
Easy Baked Yogurt (Loaf Pan Recipe)
Suggested Equipment
Ingredients
Yogurt Mixture:
- 2 cups plain greek yogurt
- 4 large eggs
- 4 tablespoon cornstarch
- 4 tablespoon maple syrup
- 1 teaspoon vanilla extract
Toppings (your choice):
- drizzle of maple syrup
- melted chocolate
- peanut butter
- jam or compote
- sliced fruits
Instructions
- Add the yogurt, egg, cornstarch, sweetener, and vanilla extract to a bowl. If you're adding protein powder, mix it in at this stage.
- Whisk everything together until completely smooth and there are no lumps.
- Line a loaf pan or baking dish with parchment paper, then pour in the yogurt mixture.
- Bake in a preheated oven at 350°F for 50–60 minutes, or in an air fryer at 320°F for 25–30 minutes.
- Let the baked yogurt cool for about 40–50 minutes before chilling it in the fridge for at least 2 hours. This allows it to fully set and makes it easier to slice.
- Once chilled, remove it from the pan, slice into portions, and serve with your favourite toppings.
Notes
- Watch the step-by-step video tutorial here.
- Use Greek yogurt for the best texture: Greek yogurt will give this baked yogurt a thicker texture and higher protein content, but regular yogurt will also work.
- Let it cool completely before slicing: The baked yogurt continues to firm up as it cools, so chilling it first will give you the best texture and cleanest slices.
- Don’t overbake: Overbaking can make the texture more firm and less creamy. The goal is a soft, cheesecake-like texture.
- Customize the flavours: Add fruit, chocolate, jam, nut butter, or your favourite toppings to change up the flavour.
- Make it ahead for meal prep: Slice it into portions and store it in the fridge so you have an easy high-protein breakfast, snack, or dessert ready to go.
- Line your pan with parchment paper: This makes it much easier to remove the baked yogurt and slice it into clean portions.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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