Fruit and Yogurt Breakfast Bake

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Fruit and Yogurt Breakfast Bake

This baked yogurt custard is versatile enough to be enjoyed as a low-sugar breakfast or dessert. Made with Greek yogurt, berries, and a hint of citrus zest, it’s simple to prepare and can be served warm or cold. Top it with granola and a drizzle of raspberry or strawberry sauce.

Prep Time10

Cook Time30

Course: Breakfast, Dessert

Cuisine: American

Keyword: baked yogurt, greek yogurt dessert, yogurt custard

Servings: servings

Author: Dahn Boquist

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.

Recipe inspired by Karlee's Tik Tok video

Nutrition