Fruit and Yogurt Breakfast Bake Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
