Description
A creamy, custardy, high-protein baked breakfast made with Greek yogurt, pumpkin purée, eggs, and a little almond flour. Gluten-free, made in one bowl, and ready to bake in 5 minutes.
Ingredients
3/4 cup plain or vanilla Greek yogurt (sweetened or lightly sweetened works best)
3/4 cup pumpkin purée
4 large eggs
2 tablespoons almond flour
1 teaspoon vanilla extract
1/3 cup maple syrup or honey (optional, to sweeten)
Instructions
1. Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
2. Whisk the yogurt, pumpkin purée, eggs, almond flour, vanilla, and maple syrup or honey in a large bowl until creamy and smooth.
3. Pour the mixture into the prepared baking dish.
4. Bake for 35 to 38 minutes, until the center is no longer wobbly.
5. Cool for 10 minutes, then cut into 9 squares and serve warm or cold.
Notes
Based on the Easy Breakfast Pumpkin Yogurt Bake method from Rach L. Mansfield, rewritten for Poulef. Check the source page for the full original recipe.
Thick Greek yogurt works best. Unsweetened yogurt can taste bitter, so sweeten the bake or use a sweetened yogurt.
Leftovers keep in the refrigerator for up to 5 days.
Nutrition is an approximate estimate per square and varies with your yogurt and sweetener.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 100
- Sugar: 9g
- Sodium: 41mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 86mg