Baked yogurt is an easy breakfast that is high in protein, low in sugar, and anything but boring. This berry yogurt bake combines creamy, custard-like yogurt with juicy berries for a dish that feels fancy but takes almost no effort.
Serve it warm or cold, topped with granola and a drizzle of raspberry sauce, and you’ve got breakfast or dessert that checks all the boxes.
Here is Why This Baked Yogurt Recipe Works
High protein, low effort: Greek yogurt and eggs bring the protein punch, and you don’t need to be a kitchen pro to pull it off.
Customizable sweetness: Maple syrup, honey, or date syrup. Pick your favorite and adjust the sweetness to match your mood (or your guests’ preferences).
Works with fresh or frozen berries: Got fresh berries? Great. Only have a bag of frozen ones in the freezer? That works too. This recipe isn’t picky.
Make it ahead: Bake it the night before, and you’ve got breakfast ready to go. Leftovers hold up beautifully in the fridge for up to three days.
If you like this recipe, try our Turkish yogurt cake.
The Ingredients
- Fridge: Plain Greek yogurt, eggs
- Pantry: Maple syrup; cornstarch
- Spices and seasonings: Vanilla extract, cinnamon, salt
- Produce: Lemon zest or orange zest, berries
Notes: You can swap the maple syrup for honey or date syrup. You can also use tapioca flour in place of the cornstarch.
Variations
Mango Coconut Baked Yogurt: Swap the berries for diced mango and sprinkle ¼ cup of shredded coconut over the top before baking.
Cranberry Spice Yogurt Bake: Use cranberries instead of mixed berries, orange zest for the citrus, and add a pinch of nutmeg.
Chocolate Raspberry Yogurt Breakfast Bake: Fold in ¼ cup of mini chocolate chips along with raspberries.
For more high protein breakfasts, try our sous vide egg white bites.
Tips for Success
- Don’t overbake! The edges should puff up, and the center should have a slight jiggle.
- Use whatever berries you have on hand. Just make sure to slice larger ones like strawberries for even baking.
- Adjust the amount of maple syrup, honey, or date syrup to match your taste. You’re the boss of your sugar level.
- This bake can be made a day in advance and stored in the fridge, so it’s perfect for busy mornings or entertaining.
- Serve it warm or cold.
- I made this several times in different size pans. If you don’t have a 9 x 9-inch pan, a 9-inch round or 8 x 8-inch square pan works too, just increase the baking time slightly.
- The yogurt bake in the photos was baked in a 9 x 8, two quart oval baking dish.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. Let the baked yoghurt custard cool completely before transferring it to the container to prevent condensation.
Reheating: Warm them in the oven at 300°F for about 10 minutes or microwave in short intervals (20–30 seconds) until heated through. Alternatively, enjoy it cold straight from the fridge!
Berry and Yogurt Bake
This berry yogurt bake is the kind of recipe that checks all the boxes: easy to make, high in protein, low in sugar, and versatile enough for breakfast or dessert. Plus, you can prep it ahead for a busy week.
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Fruit and Yogurt Breakfast Bake
Ingredients
- 2 cups plain Greek yogurt
- 5 eggs
- 3 to 5 tablespoons maple syrup honey, or date syrup
- 1-½ tablespoons cornstarch or tapioca starch
- 1 teaspoon vanilla extract
- zest of 1 lemon or ½ of an orange
- ½ teaspoon cinnamon
- pinch of salt
- ¾ cup berries fresh or frozen
- granola for serving
- raspberry sauce or strawberry sauce for serving
Instructions
- Preheat your oven to 350°F and grease an 9 x 9-inch baking pan or a 2 quart baking dish (or line it with parchment paper.)
- Grab a large mixing bowl and whisk together the Greek yogurt, eggs, maple syrup, cornstarch, vanilla, orange zest, cinnamon, and salt until smooth and well blended.
- Spread the mixture into the prepared pan and drop the berries over the top.
- Bake for 30–35 minutes or until it is puffy and has light golden edges. The edges will puff up first then the center will just barely start to puff when it is done. There should be a little jiggle in the center. It will firm up and deflate as it cools.
- Serve warm or cold with raspberry sauce, granola, and a dollop of yogurt.
Notes
- Use any type of berries you like. If you have large berries such as strawberries, you may want to slice them into bite size pieces.
- The amount of maple syrup, honey, or date syrup can be adjusted based on your preference for sweetness.
- If you don’t have cornstarch or tapioca starch, arrowroot powder works well as an alternative.
- If you skip the cornstarch or tapioca flour, the yogurt bake will weep liquid as it sits. You can also swap the cornstarch for 3 tablespoons of flour.
- If you don’t have a 9 x 9-inch pan, a 9-inch round cake pan or an 8 x 8-inch square pan will also work. You will need to increase the baking time slightly if you use a smaller pan.
- You will know when the yogurt custard is done baking if the edges are puffy and the center just starts to get puffy. I don’t like to let the center get too puffy because then the baked yogurt will not have a silky smooth custardy texture.
- This can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
