Fluffy • Naturally Sweet • No Added Sugar
This Oatmeal and Yogurt Breakfast Bake is a hearty, filling, and naturally sweet breakfast that requires no flour or added sugar. Packed with oats, eggs, Greek yogurt, banana, apple, and dried fruits, it’s perfect for a protein-boosted morning meal.
Quick, easy, and naturally satisfying — a healthy breakfast you can enjoy every day.
Recipe Overview
Servings: 2–3
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Calories: ~320–350 kcal per serving
Protein: ~15–18g per serving
Diet Style
• High-protein
• No sugar added
• Vegetarian
• Gluten-free option
• Fiber-rich
• Breakfast or snack-friendly
Equipment
Mixing bowl
Whisk or fork
Baking dish or oven-safe pan
Measuring cups and spoons
Spatula
Ingredients
1 cup (90 g) rolled oats
2 large eggs
1/4 cup (60 g) Greek yogurt
1/2 cup (120 ml) milk
2 small or 1 large banana(s), mashed
1 apple, cored and chopped
1/3 cup (50 g) prunes, soaked and drained
1 1/2 tablespoons (20 g) raisins
1 1/2 tablespoons (20 g) dried cranberries
Optional toppings:
Chopped nuts
Cinnamon
Extra banana slices
Step-by-Step Instructions
Step 1 — Preheat Oven
Preheat your oven to 180°C (350°F).
Grease a baking dish lightly with cooking spray or a small amount of oil.
Step 2 — Mix Wet Ingredients
In a mixing bowl, whisk together:
Eggs
Greek yogurt
Milk
Mashed banana
Mix until smooth.
Step 3 — Add Dry Ingredients
Stir in:
Rolled oats
Chopped apple
Soaked prunes
Raisins
Dried cranberries
Combine until evenly mixed.
Step 4 — Transfer to Baking Dish
Pour the mixture into the prepared baking dish.
Smooth the top with a spatula.
Optional: sprinkle cinnamon or chopped nuts on top.
Step 5 — Bake
Bake in the preheated oven for 25–30 minutes.
Check for doneness — the top should be lightly golden and a toothpick inserted in the center should come out clean.
Step 6 — Serve
Let cool slightly before slicing.
Serve warm for breakfast or snack.
Optional: top with extra Greek yogurt, fresh fruit, or a drizzle of nut butter.
Nutrition (Approx. per serving)
Calories: 320–350
Protein: 15–18g
Total Carbs: 45–50g
Net Carbs: 40–45g
Fiber: 6–8g
Fat: 7–9g
Sugar: 10–12g
Potassium: ~500mg
Ingredient Benefits
Rolled Oats
High in fiber and slow-digesting carbs for sustained energy.
Eggs
Provide protein and structure to the bake.
Greek Yogurt
Adds creaminess, tang, and protein boost.
Banana & Apple
Provide natural sweetness, potassium, and vitamins.
Prunes, Raisins, and Cranberries
Add chewy texture, natural sweetness, and fiber.
Serving Ideas
Breakfast
Serve with:
Greek yogurt
Fresh fruit
Coffee or tea
Snack
Enjoy cold or warm as a mid-morning or afternoon snack.
Meal Prep
Slice into portions and store in the fridge for grab-and-go breakfasts.
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: Slice and freeze for up to 1 month. Reheat in microwave or oven.
Tips
Use ripe bananas for natural sweetness.
Soak prunes for softer texture.
Add cinnamon or nutmeg for extra flavor.
Use almond milk for a dairy-free option.
Serve with a dollop of Greek yogurt or nut butter for extra creaminess.
Final Thoughts
This Oatmeal and Yogurt Breakfast Bake is a naturally sweet, protein-packed, and filling breakfast that requires no flour or sugar. Quick, nutritious, and delicious — perfect for your daily healthy breakfast routine.
For the full step-by-step recipe with variations and serving ideas, check the comments section.
