Fruit and Yogurt Breakfast Bake Recipe

Introduction

This Fruit and Yogurt Breakfast Bake is a delightful and wholesome way to start your day. Creamy Greek yogurt blends with fresh berries and warm spices, baked into a light, custard-like dish that’s perfect for busy mornings or leisurely brunches.

Ingredients

• 2 cups plain Greek yogurt
• 5 large eggs
• 3 to 5 tablespoons maple syrup (or honey, or date syrup)
• 1½ tablespoons cornstarch (or tapioca starch)
• 1 teaspoon vanilla extract
• Zest from 1 lemon (or ½ of an orange)
• ½ teaspoon ground cinnamon
• Pinch salt
• ¾ cup fresh berries (or frozen)
• Granola (for serving)
• Raspberry sauce (or strawberry sauce for serving)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9 x 9-inch baking pan or a 2-quart baking dish. Alternatively, line the pan with parchment paper for easier removal.
2. Step 2: In a large mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, cornstarch, vanilla extract, citrus zest, cinnamon, and salt until the mixture is smooth and well blended.
3. Step 3: Pour the mixture into the prepared pan, spreading it evenly. Scatter the fresh or frozen berries over the top.
4. Step 4: Bake for 30 to 35 minutes until the edges are puffed and lightly golden. The center will just start to puff and should still have a slight jiggle. It will firm up and settle as it cools.
5. Step 5: Serve warm or cold, topped with a drizzle of raspberry or strawberry sauce, a sprinkle of granola, and a dollop of yogurt for extra creaminess.

Tips & Variations

• Use seasonal berries for the freshest flavor and color variations.
• If you prefer a sweeter bake, add more maple syrup or your chosen sweetener to taste.
• For a nutty crunch, sprinkle chopped nuts on top before baking or when serving.
• Try swapping the lemon zest for orange or lime zest for a different citrus twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. The bake will firm up further when chilled, making it easy to slice and serve later.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flavored yogurt instead of plain Greek yogurt?

Using flavored yogurt may alter the sweetness and flavor balance of the bake. Plain Greek yogurt is best for maintaining control over sweetness and a creamy texture.

Can this recipe be made dairy-free?

Yes, you can substitute Greek yogurt with a thick, unsweetened plant-based yogurt like coconut or almond yogurt. Ensure it has a similar consistency to maintain the bake’s texture.

Fruit and Yogurt Breakfast Bake Recipe

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★★★★★

4.8 from 84 reviews

This Fruit and Yogurt Breakfast Bake is a light, protein-packed dish perfect for a wholesome morning meal. Combining creamy Greek yogurt, fresh berries, and a hint of citrus zest, this baked casserole is subtly sweetened with maple syrup and spiced with cinnamon. Topped with crunchy granola and served alongside raspberry sauce, it’s a delightful breakfast that balances flavors and textures beautifully.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Main Ingredients

• 2 cups plain Greek yogurt
• 5 large eggs
• 3 to 5 tablespoons maple syrup (or honey, or date syrup)
• 1½ tablespoons cornstarch (or tapioca starch)
• 1 teaspoon vanilla extract
• zest from 1 lemon (or ½ of an orange)
• ½ teaspoon ground cinnamon
• pinch salt
• ¾ cup fresh berries (or frozen)

For Serving

• granola
• raspberry sauce (or strawberry sauce)
• dollop of yogurt (optional)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9 x 9-inch baking pan or a 2-quart baking dish. Alternatively, line the dish with parchment paper to prevent sticking.
2. Mix Ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, cornstarch, vanilla extract, citrus zest, ground cinnamon, and a pinch of salt until the mixture is smooth and well blended.
3. Assemble Bake: Pour the yogurt mixture evenly into the prepared baking dish. Scatter the fresh or frozen berries evenly over the top of the mixture.
4. Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes. The edges will puff up first and develop a light golden color. The center should just begin to puff and will have a slight jiggle when done.
5. Cool and Serve: Allow the bake to cool slightly so it firms up and the puff deflates a bit. Serve warm or cold topped with raspberry or strawberry sauce, granola, and an optional dollop of yogurt.

Notes

• The jiggle in the center is normal and indicates you shouldn’t overbake.
• You can substitute maple syrup with honey or date syrup according to your preference.
• Using frozen berries is fine; just do not thaw them before adding.
• Parchment lining simplifies cleanup and prevents sticking.
• For a dairy-free version, try substituting Greek yogurt with a plant-based yogurt alternative.

Keywords: breakfast bake, fruit and yogurt breakfast, baked yogurt dish, healthy breakfast, gluten free breakfast, Greek yogurt recipe, berry breakfast bake