High Protein Berry Bake

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, incredibly nourishing, and tastes just as good cold as it does warm. It’s sweetened naturally with honey or maple syrup and full of juicy berries that burst with flavor in every bite. The Greek yogurt and oats give it a creamy, chewy texture that feels indulgent while still being healthy. It’s perfect for meal prep, family breakfasts, or even as a mid-day snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups rolled oats

• 1 cup plain Greek yogurt

• 2 cups mixed fresh berries (blueberries and raspberries)

• 1/4 cup honey or maple syrup

• 1/2 cup chopped almonds or walnuts

• 1/2 cup almond milk

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.

2. In a large bowl, I mix the oats, Greek yogurt, honey or maple syrup, almond milk, baking powder, and vanilla extract until well combined.

3. Then I gently fold in the fresh berries, being careful not to crush them.

4. I pour the mixture into the prepared baking dish and smooth out the top with a spatula.

5. I sprinkle the chopped almonds or walnuts evenly over the surface.

6. I bake it for 30 to 35 minutes, or until the top is golden brown and the center is set. I let it cool slightly before serving.

Servings and timing

• Servings: Approximately 8

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

Variations

Here are a few ways I like to change it up:

• Swap in strawberries, blackberries, or chopped apples depending on the season.

• Use flavored Greek yogurt for a boost of extra taste and sweetness.

• Add a sprinkle of cinnamon or nutmeg to the batter for a warm, spiced version.

• Top with shredded coconut or dark chocolate chips before baking for a treat.

• Replace almond milk with oat milk or dairy milk, depending on what I have on hand.

Storage/Reheating

After cooling, I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 30–45 seconds. It also tastes great cold, so I often grab a slice straight from the fridge. For longer storage, I freeze individual portions and reheat them in the microwave or oven when I need a quick breakfast or snack.

FAQs

Can I use frozen berries instead of fresh?

Yes, I often use frozen berries when fresh aren’t available. I just add them straight from the freezer—no need to thaw—but I sometimes bake it for an extra 5 minutes to ensure it’s fully cooked.

Is this recipe gluten-free?

As long as I use certified gluten-free oats, this recipe is naturally gluten-free. Always check the packaging if gluten is a concern.

Can I make this vegan?

Absolutely. I swap the Greek yogurt for a plant-based yogurt, use maple syrup instead of honey, and make sure the milk and other ingredients are dairy-free.

How do I know when it’s fully baked?

I look for a golden top and gently press the center—it should feel firm and not jiggly. A toothpick inserted in the middle should come out mostly clean.

Can I double the recipe?

Yes, I double it and bake it in a 9×13-inch dish. I usually add about 5–10 more minutes to the bake time and check the center for doneness.

Conclusion

This High Protein Berry Bake is one of those recipes I turn to again and again. It’s simple, nourishing, and bursting with berry flavor. Whether I’m serving a table full of guests or just making breakfast for the week, this bake brings a perfect balance of sweetness, texture, and nutrition that keeps me full and happy.

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