This Maple Berry Baked Yogurt Is Your New Favorite 4-Ingredient Protein-Packed Breakfast

The good news is that there are plenty of sneaky ways to enjoy something sweet and fruity at breakfast without missing the mark on protein. Enter: Food blogger and recipe developer Rachel Mansfield’s genius baked yogurt recipe, which combines protein-packed Greek yogurt, eggs, almond flour, berries, and maple syrup for a sweet and satisfying start to the day. Paired with a high-protein coffee drink and some nut butter-slathered toast on high-protein bread, you have yourself a well-rounded breakfast that all ages will love.

Besides being a delicious and sweet way to pack in some protein in the morning, you’ll love that this recipe requires just five minutes of prep time and four ingredients. You can mix everything together and then pop it in the oven while doing a workout or drying your hair, so you still manage to sneak in a nourishing, homemade breakfast to enjoy before you’re out the door. This also makes it a great meal prep pick, and it will store in the fridge for up to five days to power you through the work week. Find the full recipe, below:

Rachel Mansfield’s Easy Maple Berry Baked Yogurt Recipe

Serves 6

Ingredients
1 1/2 cups yogurt of choice (Greek yogurt is ideal)
4 eggs
2 Tbsp almond flour
1 cup berries of choice
Maple syrup or honey to sweeten, optional

Directions
1. Preheat oven to 350°F and grease an 8 x 8-inch baking dish.

2. Whisk together yogurt, eggs, almond flour, and vanilla until creamy.

3. Fold in berries and add to baking dish.

4. Bake for 35-38 minutes or until fully cooked (the center shouldn’t be jiggly).

5. Allow the yogurt bake to cool for a few minutes and then slice and enjoy with desired toppings.

Another thing you’ll love about this yogurt bake is that it’s incredibly versatile, meaning you can incorporate any fruit or toppings you’re in the mood for—or what’s currently in-season at the farmers market. For example, cherries and peaches would be delicious here in the summer, while apples and cranberries are perfect for autumn. Plus, Mansfield also likes to mix up her toppings and add homemade chia jam and/or nut butter to up the protein, fiber, and healthy fats in the dish even more.

However, if you want to play around with the type of yogurt, like a vegan option or a fat-free pick, Mansfield suggests watching the baking time to ensure you get that luscious, custard-like consistency. You also may need to play around with the ratio of maple syrup or honey if you’re choosing a plain yogurt, as Mansfield says it can be a bit bland that way. A low-sugar vanilla yogurt would work well here, or you can always add an extra drizzle of honey if there isn’t enough to sweeten your favorite plain variety.