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Warm Baked Oatmeal with Greek Yogurt and Raspberries

Updated on 7 min read
Golden baked oatmeal square topped with a swirl of Greek yogurt and fresh raspberries on a rustic wood table
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This baked oatmeal has 30 grams of protein per serving and takes about an hour from mixing bowl to table. The protein comes from six eggs and plain Greek yogurt baked right into the batter, not a scoop of powder, so it tastes like an oatmeal bake and not a protein shake with oats in it.

I make a 9×13 pan of this most Sundays and cut it into six big squares for the week. My kids eat theirs with extra raspberries on top and don’t ask what’s in it, which is the whole point.

The batter uses a cup and a half of Greek yogurt mixed in, plus another two cups spooned on top after baking. That second yogurt layer is doing real work here, skip it and you’re short about 7 grams of protein per serving.

Pull it too early and the center stays wet under a set-looking top, so use a thermometer. The middle needs to hit 160°F / 71°C before it’s actually done, not just look golden on the surface.

Why You’ll Love This Recipe

  • 30 grams of protein per serving, no powder needed
  • Bakes in one 9×13 pan for easy Sunday prep
  • Greek yogurt does double duty, mixed in and on top
  • Reheats fine for weekday breakfasts all week long

Ingredient Notes

  • rolled oats: Use old-fashioned rolled oats, not instant or steel-cut. They hold their shape instead of turning to paste.
  • eggs: Six eggs sound like a lot but they’re most of the protein here and what sets the batter into squares.
  • whole milk: Whole milk keeps the batter from drying out. 2% works fine, skim makes it noticeably rubbery.
  • plain Greek yogurt (batter): Use plain, not vanilla or flavored, or the bake turns too sweet. Full-fat or 2% both work.
  • plain Greek yogurt (topping): Use the same tub as the batter yogurt. This is where about 7 of your 30 grams of protein come from, don’t skip it.
  • honey: Honey keeps this from tasting like plain oatmeal. Maple syrup swaps in at the same amount.
  • raspberries: Fresh or frozen both work. Thaw and drain frozen berries first or the batter turns gray-purple.
  • walnuts: Optional, but they add about 1.5 grams of protein per serving and break up the soft texture.
Golden baked oatmeal square topped with a swirl of Greek yogurt and fresh raspberries on a rustic wood table

Warm Baked Oatmeal with Greek Yogurt and Raspberries

A dense, egg-and-yogurt baked oatmeal with raspberries folded in and a scoop of Greek yogurt on top, hitting 30 grams of protein a serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 426
Ingredients Method Notes

Ingredients
  

Batter
  • 300 g rolled oats (3 cups); old-fashioned, not instant
  • 6 eggs large
  • 300 ml whole milk (1 1/4 cups)
  • 400 g plain Greek yogurt (about 1 3/4 cups); mixed into the batter
  • 60 g honey (3 tbsp)
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 60 g chopped walnuts (1/2 cup); optional
  • 300 g fresh raspberries divided (200 g in the batter, 100 g reserved)
Topping
  • 480 g plain Greek yogurt (2 cups); for serving, spooned on after baking

Method
 

Baked Oatmeal
  1. Heat the oven to 175°C / 350°F. Grease a 9x13 inch (23x33 cm) baking dish with butter or oil.
  2. In a large mixing bowl, whisk the eggs, milk, 400 g Greek yogurt, honey, and vanilla extract until smooth.
  3. In a separate bowl, stir together the rolled oats, baking powder, cinnamon, and salt.
  4. Fold the dry ingredients into the wet ingredients until no dry oats remain. Fold in the walnuts and 200 g of the raspberries.
  5. Pour the batter into the prepared baking dish and spread into an even layer. Scatter the remaining 100 g raspberries over the top.
  6. Bake for 40 minutes, until the top is golden and the center reaches 160°F / 71°C on an instant-read thermometer. The middle should feel set, not wobbly, when you nudge the dish.
  7. Let the pan rest for 5 minutes before cutting into 6 squares.
  8. Top each square with about 80 g (roughly 1/3 cup) plain Greek yogurt and serve warm.

Notes

  • Check internal temp with a thermometer, don't rely on jiggle alone.
  • Use plain Greek yogurt only, flavored versions make it too sweet.
  • Rest 5 minutes before cutting so eggs finish setting.
  • Add yogurt topping fresh each time, it turns watery if it sits.
Rolled oats, eggs, and Greek yogurt being whisked together in a glass bowl before pouring into a 9x13 baking dish

Tips for Success

  • Weigh your oats instead of scooping by cup, packed measuring adds extra dry oats and dries out the bake.
  • Whisk the eggs and yogurt smooth before adding oats so you don’t get streaks of yogurt in the finished squares.
  • Pull the pan when the center hits 160°F / 71°C on an instant-read thermometer, not by eyeballing the jiggle.
  • Toss frozen raspberries in a spoonful of the dry oat mixture before folding in, keeps the batter from turning purple-gray.
  • Let the baked oatmeal rest 5 minutes before cutting, the eggs need that time to finish setting up.

Variations

  • Swap raspberries for blueberries or chopped strawberries, keep the same 300 g total so the batter ratio stays right.
  • Stir 2 tbsp cocoa powder and an extra tbsp of honey into the dry mix for a chocolate version the kids will eat.
  • Use full-fat cottage cheese blended smooth instead of Greek yogurt for a slightly higher protein count and denser bite.

Storage and Reheating

Store leftover squares in an airtight container in the fridge for 4 to 5 days. Keep the yogurt topping separate and add it fresh each time, it gets watery sitting on warm oatmeal.

For the freezer, wrap cooled squares individually in plastic and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheat in the microwave for 45 to 60 seconds, or in a 350°F / 175°C oven for about 10 minutes covered with foil. Add the Greek yogurt and raspberries after reheating, not before.

Serving Suggestions

Serve straight from the pan with a scoop of Greek yogurt and a handful of extra raspberries on top. A drizzle of honey or a spoon of peanut butter adds more staying power if breakfast needs to hold you until lunch.

This pairs well with strong coffee or a glass of cold milk. If you want more protein at the table, a couple of fried eggs on the side push the meal past 40 grams total.

A mom cutting warm baked oatmeal squares at a kitchen table with coffee mugs and a bowl of raspberries nearby

FAQ

Why is my baked oatmeal soggy in the middle?

Your baked oatmeal is soggy in the middle because it came out of the oven before the eggs finished setting. Check with an instant-read thermometer, the center needs to hit 160°F / 71°C. If it’s under that, give it another 5 to 8 minutes and check again.

Can I use cottage cheese instead of Greek yogurt in this baked oatmeal?

Yes, blend full-fat cottage cheese smooth first so it doesn’t leave lumps in the batter. It swaps in at the same weight for both the batter and the topping and keeps the protein count close to the same. Small curd blends smoother than large curd.

Can I freeze this Greek yogurt baked oatmeal for meal prep?

Yes, wrap individual squares in plastic and freeze up to 2 months, then thaw overnight in the fridge before reheating. Don’t freeze the yogurt topping, Greek yogurt separates and turns watery once frozen. Add that fresh right before you eat.

What can I top this baked oatmeal with besides raspberries?

Blueberries, sliced strawberries, or a spoon of peanut butter all work well on top of this baked oatmeal. A drizzle of honey or maple syrup adds sweetness if your raspberries are more tart than sweet. Chopped walnuts add crunch back if you left them out of the batter.

Is this baked oatmeal with Greek yogurt gluten free?

Not unless you check your oats. Regular rolled oats are often processed on equipment shared with wheat, so buy oats labeled gluten-free if that matters to you. Everything else, eggs, yogurt, honey, raspberries, is naturally gluten free.

What’s the difference between baked oatmeal and overnight oats?

Baked oatmeal is mixed with eggs and baked into squares you cut like a bar, while overnight oats soak raw in the fridge and stay loose. This version gets its 30 grams of protein per serving from eggs and Greek yogurt baked into the batter, not from a scoop of powder.

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About Author

Maren Ostlund

I taught middle school band for twelve years. At 38 I started lifting weights at the YMCA down the hill, mostly because my back hurt and my doctor suggested it. Somebody at the gym told me to track what I ate for a week. I did. I was eating 58 grams of protein a day, which is roughly one chicken breast and a lot of crackers.

Every plan I found told me to eat grilled chicken, rice and broccoli. I tried it for eleven days. I hated it. My husband hated it. My kids ate cereal for dinner twice.

So I stopped looking for diet food and went back to what I already cooked. Shepherd's pie. Chicken and dumplings. Baked ziti. Breakfast that is not a shake. I kept the dish and changed the math: more of the protein, less of the filler, cottage cheese where it would hide, lentils in the ground meat, Greek yogurt instead of half the cream.

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