Fruit and Yogurt Breakfast Bake

2 from 1 vote

Fruit and Yogurt Breakfast Bake

Baked yogurt with berries is a creamy Greek yogurt custard made with eggs, maple syrup, fresh berries, and a hint of citrus zest. Serve it warm or chilled, with granola or a drizzle of raspberry 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 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

Fresh berries: Use any combination of fresh berries. Slice larger berries, such as strawberries, into bite-sized pieces.

Sweetener: Maple syrup balances the tanginess of the Greek yogurt. Honey or date syrup can also be used, although the flavor will be slightly different.

Cornstarch: Don't omit it. The cornstarch helps the custard set and prevents excess liquid from separating as it cools.

Baking dishes: A 9-inch round or 8 × 8-inch square pan can be used instead of a 9 × 9-inch pan. Baking times may vary depending on the depth of the custard.

Doneness: The edges should be set and slightly puffed, with a gentle jiggle in the center. Avoid baking until the center is fully puffed, which can affect the smooth, custardy texture.

Make ahead: Bake the custard up to a day in advance and refrigerate. It's delicious served warm or chilled.

Storage: Cover and refrigerate leftovers for up to 3 days.

Recipe inspired by Karlee's Tik Tok video

Nutrition