Baked Yogurt with Cinnamon

Baked yogurt with cinnamon is my go-to for an effortless yet elegant breakfast It is silky creamy and feels just the right amount of special on a slow morning I love how it borrows that gorgeous golden top from crème brulée but keeps the tangy bite of classic yogurt

The first time I made this was on a rainy Sunday and my whole kitchen filled with warm cinnamon I have since made it for brunch with friends and everyone loves how fancy it looks with almost no effort

Ingredients

• Low fat Greek yogurt: brings a creamy texture without too much fat Try to pick the thickest Greek yogurt for best results
• Vanilla protein powder: adds a boost of protein and a gentle sweetness Look for a powder that blends smoothly so there are no lumps
• Cornstarch: ensures your baked yogurt has a custardy consistency A little goes a long way so measure carefully
• Cinnamon: gives warmth and depth Use freshly ground cinnamon if you can for bold flavor
• Egg: helps set the mixture into a gentle custard Choose the freshest egg for a silkier finish
• Vanilla extract: rounds out all the flavors with aromatic sweetness Go for pure vanilla if you can
• Cooking spray: is your secret for a smooth release from the ramekin A neutral oil spray works best

Step by Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit and allow it to fully heat up An oven thermometer can help you check for accurate temperature

Mix the Ingredients:

In a mixing bowl whisk Greek yogurt vanilla protein powder cornstarch cinnamon egg and vanilla extract until absolutely smooth This may take a minute but make sure there are no pockets of powder or streaks of egg

Prepare the Ramekin:

Lightly coat the inside of your ramekin with cooking spray to prevent sticking This step really helps your baked yogurt turn out pretty

Pour and Settle:

Gently pour the yogurt mixture into the ramekin Tap lightly on your counter to smooth the surface and pop any bubbles

Bake to Perfection:

Place the ramekin on a middle rack and bake for about twenty minutes The edges should be softly set and the center may have a very slight wobble

Cool and Finish:

Let the ramekin cool for five minutes Sprinkle extra cinnamon on top for a classic look and deeper aroma Serve warm or at room temperature

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Greek yogurt is my favorite part because it always reminds me of my grandmother who used to serve it with honey for breakfast It also creates that creamy tang that makes this baked yogurt stand out

Storage tips

Store any leftover baked yogurt in an airtight container in the fridge for up to three days It holds up well and you can reheat gently in the microwave or eat it cold which is just as delicious

Ingredient substitutions

No Greek yogurt Use plain Icelandic yogurt or even thick coconut yogurt for a dairy free option If you are out of protein powder just add a little extra cornstarch and a teaspoon of honey or maple syrup for sweetness Chai spice or cardamom make a great swap for cinnamon if you want something a little different

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Serving suggestions

Top it with fresh berries chopped nuts or a drizzle of honey For extra crunch I love adding a sprinkle of toasted coconut Flakes of dark chocolate or a spoonful of berry compote also work beautifully

Cultural context

Baked yogurt is inspired by a Persian dessert called mast-o-khiar in some regions and also takes cues from Indian bhapa doi It bridges creamy custard making with Mediterranean yogurt traditions which is probably why it feels so soothing at breakfast

Recipe FAQs

→ What does baking do to the yogurt?

Baking thickens the yogurt and mellows its tangy flavor, creating a creamy, custard-like texture that’s warm and comforting.

→ Can I use full-fat yogurt instead?

Yes, full-fat yogurt will give a richer, creamier result but may alter calorie content slightly.

→ What is the purpose of cornstarch in this dish?

Cornstarch helps stabilize the mixture during baking, giving a smooth, firm consistency without curdling.

→ How important is the cinnamon here?

Cinnamon adds a warm, spicy aroma that complements the yogurt’s tang and enhances overall flavor depth.

→ Can I replace the vanilla protein powder?

Yes, vanilla protein powder adds subtle sweetness and texture, but plain powder or a small amount of sweetener can be used instead.

→ How long should I bake this dish?

Bake for about 20 minutes at 350°F until set but still slightly jiggly in the center for the best texture.