This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Baked yogurt with berries is an easy, protein-rich breakfast with a creamy, custard-like texture and juicy berries in every bite. Made with Greek yogurt, eggs, and maple syrup, it’s lightly sweet, a little tangy, and surprisingly simple to make.
Serve it warm or chilled with a sprinkle of granola or a drizzle of raspberry sauce. It’s just as good for breakfast as it is for dessert.
Creamy Baked Yogurt That Sets Like Custard
Protein-rich and easy to make: Greek yogurt and eggs create a creamy custard without the need for heavy cream. Just mix everything together and bake.
Sweetened with maple syrup: A little maple syrup balances the tang of the Greek yogurt without overpowering the berries. Honey or date syrup can also be used.
Fresh berries add flavor: The berries bring little pockets of juicy fruit to the creamy custard. Fresh berries also avoid the extra moisture that frozen fruit can introduce.
Great for making ahead: Bake it the night before and refrigerate. It keeps for up to three days and tastes good warm or chilled.
If you like this recipe, try our Turkish yogurt cake.
The Ingredients
Greek yogurt: Use plain Greek yogurt for a thick, creamy custard. Regular yogurt has more moisture and may not set the same way.
Eggs: Give the baked yogurt its custard-like structure.
Cornstarch: Helps thicken and stabilize the custard so it sets without becoming watery. Don’t leave it out.
Maple syrup: Balances the tanginess of the yogurt. Honey or date syrup can also work, although the flavor will be slightly different.
Fresh berries: Use fresh blueberries, raspberries, blackberries, or a combination. Frozen berries can release extra moisture and affect the texture.
For more yogurt recipes, try our strawberry yogurt bark.
For another easy make-ahead breakfast, try our sous vide egg white bites.
Recipe Tips
Watch for the jiggle: The edges should be set and slightly puffed, but the center should still have a gentle jiggle. Don’t overbake it.
Stick with fresh berries: Blueberries, raspberries, blackberries, and sliced strawberries all work. Frozen berries can release extra moisture and affect the custard’s texture.
Don’t skip the cornstarch: It helps the yogurt custard thicken and set without becoming watery.
Make it ahead: Bake it a day in advance and refrigerate. It’s good served warm or chilled.
Use a different baking dish: I’ve made this recipe several times in different pans. An 8 × 8-inch square or 9-inch round pan works in place of the 9 × 9-inch pan, but the baking time may need adjusting. Watch for the visual cues rather than relying strictly on the timer.
The baked yogurt shown in the photos was made in a 2-quart, 9 × 8-inch oval baking dish.
Storage
Refrigerator: Let the baked yogurt cool, then cover and refrigerate for up to 3 days. Store it in the baking dish or transfer individual portions to airtight containers.
Reheating: Warm individual portions in the microwave in 20- to 30-second intervals, just until heated through. You can also enjoy it chilled straight from the fridge.
Berry and Yogurt Bake
This baked yogurt custard is easy enough for a weekday breakfast but works just as well for dessert. Serve it warm with a spoonful of raspberry sauce, or keep it chilled in the fridge for a quick breakfast throughout the week.
Pin this now to find it later!
Pin It
Fruit and Yogurt Breakfast Bake
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 cups plain Greek yogurt
- 5 large eggs
- 6 to 8 tablespoons maple syrup, or honey
- 1½ tablespoons cornstarch , or tapioca starch
- 1 teaspoon vanilla extract
- zest from 1 lemon, or ½ of an orange
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup fresh berries
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I had higher hopes for this. It could be my fault. I used frozen mixed berries rather than fresh. And since I’m watching how much sugar I eat and only used 2 1/2T of honey, but doubled up on the cinnamon. To me it was very bland and the texture was mushy. It smelled good but I didn’t enjoy it hot. I’m hoping I will like it better cold.
Thanks for giving it a try and for sharing your feedback. I think a couple of the changes probably worked against you here, especially using frozen berries and cutting the sweetness back quite a bit. Frozen berries release a lot more liquid as they bake, which can make the texture softer and a bit watery. Reducing the sweetener also changes more than just the sweetness level. Since this recipe is intentionally only lightly sweetened to begin with, cutting it nearly in half can make the yogurt taste much tangier and flatter overall.