Introduction

Oh, friends! Have you ever had one of those mornings (or afternoons, or evenings!) where you just crave something sweet and satisfying, but you also want it to be, well, good for you? Something that feels like a cozy hug in a bowl? That’s exactly how I feel about this Easy Baked Berry Yogurt. It’s one of those recipes that just feels right. It’s simple, it’s healthy, and it tastes absolutely divine. Forget complicated breakfasts or heavy desserts – this is your new go-to, I promise!

Whether you’re looking for a healthier breakfast option, a light dessert, or even a unique brunch dish, this baked yogurt with berries fits the bill perfectly. It’s incredibly easy to whip up, uses simple ingredients, and the result is a warm, creamy, slightly tangy delight studded with juicy berries. Plus, it makes your kitchen smell amazing while it bakes. Seriously, you have to try this!

Why You’ll Love This Recipe

Fast: Minimal prep time means you can have this in the oven in minutes.
Easy: If you can stir and pour, you can make this! No fancy techniques required.
Giftable: Bake it in a pretty dish and share the love with a friend or neighbor.
Crowd-pleasing: It’s light, flavorful, and something a little different that everyone will enjoy.

Ingredients

Here’s what you’ll need to gather from your kitchen. Simple, wholesome ingredients are all it takes!

3/4 cup fresh Berries: Use your favorites! A mix of strawberries, blueberries, raspberries, or blackberries works wonderfully. They get jammy and delicious as they bake.
Zest from 1 Lemon: This adds such a lovely brightness and zing that cuts through the richness of the yogurt. Don’t skip it!
5 large Eggs: These are key to giving the baked yogurt that wonderful custard-like texture.
Granola: For serving! A crunchy sprinkle on top adds amazing texture contrast. Choose your favorite kind.
3 tbsp Maple syrup: Our natural sweetener. Adjust slightly to your taste, but 3 tablespoons provides just the right touch of sweetness without being overly sugary.
Raspberry sauce: Another serving suggestion! A drizzle of bright, tangy raspberry sauce takes this over the top, but jam warmed up or even just extra berries work too.
1/2 tsp ground Cinnamon: Adds a touch of warmth and spice. So cozy!
1 1/2 tbsp Cornstarch: This helps thicken the mixture and gives it a smooth, pudding-like consistency once baked.
1 pinch Salt: Just a tiny pinch enhances all the other flavors. Don’t forget it!
1 tsp Vanilla extract: Classic flavor booster. Use good quality vanilla!
2 cups plain Greek yogurt: The star! Use full-fat for the creamiest result, but 2% works too. Make sure it’s plain and thick.

How to Make It

Alright, let’s get this deliciousness happening! Follow these simple steps and you’ll have warm, baked berry yogurt ready to enjoy in no time.

Step 1: Prep Your Dish and Berries

Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish (a 9×5 inch loaf pan or a small gratin dish works well). Scatter the fresh berries evenly across the bottom of the prepared dish. Sprinkle the lemon zest over the berries. This little step infuses the berries with lovely citrus flavor as they bake.

Step 2: Whisk the Wet Ingredients (Almost!)

In a medium bowl, whisk together the 5 large eggs until they are well combined and slightly frothy. Add the maple syrup, ground cinnamon, cornstarch, pinch of salt, and vanilla extract to the eggs. Whisk everything together until the cornstarch is fully dissolved and you have a smooth mixture. Make sure there are no lumps of cornstarch hiding!

Step 3: Combine with Yogurt

Add the 2 cups of plain Greek yogurt to the bowl with the egg mixture. Whisk gently until everything is just combined and smooth. Don’t overmix – you just want everything incorporated.

Step 4: Assemble and Bake!

Carefully pour the yogurt mixture over the berries in the prepared baking dish. Gently spread it out if needed to cover the berries evenly. Place the dish in your preheated oven. Bake for 30-40 minutes, or until the edges are set and the center is just slightly jiggly. It should look mostly firm but not hard. The top might turn a lovely pale golden color.

Step 5: Cool and Serve

Remove the dish from the oven and let it cool for a few minutes. This helps it set up a bit more. Serve warm or at room temperature. This is where the magic happens! Scoop out portions and top with a sprinkle of granola for crunch and a drizzle of raspberry sauce (or extra berries!) for extra fruity goodness. Enjoy immediately!

Substitutions & Additions

Want to mix things up? Here are a few ideas to customize your baked berry yogurt:

Different Fruits: Not a berry fan, or out of berries? Try thinly sliced peaches, chopped apples, or even roasted rhubarb at the bottom.
Sweeteners: You can substitute the maple syrup with honey or agave nectar, though the flavor will change slightly. Granulated sugar or brown sugar could also be used, adjusting the amount to your preferred sweetness level.
Spices: Instead of cinnamon, try a pinch of nutmeg, cardamom, or even a mix of pumpkin pie spice.
Extracts: A little almond extract could be lovely, especially with berry or cherry variations.
Texture Boosters: Stir in a tablespoon or two of chia seeds or flax seeds into the yogurt mixture for added fiber and thickness.
Add-ins: Stir in some chopped nuts (like pecans or walnuts) or shredded coconut into the yogurt mixture before baking, or sprinkle them on top with the granola.

Tips for Success

Making this baked yogurt is super easy, but a few tips can help ensure it turns out perfect every time:

Use Thick Greek Yogurt: Regular yogurt is too thin and will result in a watery texture. Stick to thick Greek yogurt for the best results.
Don’t Overbake: Baking too long can make the texture rubbery or dry. Watch for the edges to be set and the center to have just a slight wobble. It will continue to set as it cools.
Measure Cornstarch Carefully: Too little and it won’t set; too much and it can be gummy. Measure it accurately!
Room Temp Ingredients: While not strictly necessary, using eggs and yogurt closer to room temperature can help them combine more smoothly and bake more evenly.
Individual Portions: Instead of one large dish, you can bake this in individual ramekins. Reduce the baking time slightly, as they will cook faster.
Prep Ahead: You can mix the yogurt and egg mixture the night before and store it in the fridge. In the morning, just pour it over the berries and bake!

How to Store It

This baked berry yogurt is best enjoyed warm or at room temperature, but leftovers store beautifully!

Let it cool completely, then cover the baking dish tightly with plastic wrap or transfer portions to airtight containers. Store in the refrigerator for up to 3-4 days. Reheat gently in the microwave or enjoy cold straight from the fridge! The texture might change slightly when chilled, becoming firmer, but it’s still absolutely delicious.

FAQs

Got questions? I’ve got answers!

Can I use frozen berries? Yes! You can use frozen berries, but don’t thaw them first. Place them directly in the baking dish. They might release a bit more liquid, but the cornstarch in the recipe helps manage this.
Is this recipe gluten-free? The baked yogurt itself is gluten-free! Just be sure to use a gluten-free granola for topping if you need to keep it entirely GF.
Can I make this dairy-free? You would need to find a thick, plain dairy-free yogurt that bakes well. Coconut or almond-based Greek-style yogurts might work, but results can vary depending on the brand and ingredients. It might take some experimentation.
Can I omit the cornstarch? The cornstarch is important for texture and helping the yogurt set with the eggs. Omitting it would likely result in a runnier, less set custard. I recommend keeping it in!

Easy Baked Berry Yogurt

This Easy Baked Berry Yogurt recipe offers a healthy, simple, and satisfying treat perfect for breakfast, dessert, or brunch. It's quick to prepare, uses basic ingredients, and results in a warm, creamy, tangy dish with juicy berries.

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Cook Time 30

Equipment

Baking dish medium-sized (9x5 inch loaf pan or small gratin dish)
bowl medium
Whisk

Ingredients

0.75 cup fresh Berries Use your favorites (strawberries, blueberries, raspberries, blackberries)
1 Lemon zest from 1 large lemon
5 large Eggs
Granola for serving (optional)
3 tbsp Maple syrup or other sweetener like honey or agave
Raspberry sauce for serving (optional), or warmed jam, or extra berries
0.5 tsp ground Cinnamon
1.5 tbsp Cornstarch
1 pinch Salt
1 tsp Vanilla extract
2 cup plain Greek yogurt Use full-fat for the creamiest result, 2% also works. Must be thick.

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish (a 9x5 inch loaf pan or a small gratin dish works well). Scatter the fresh berries evenly across the bottom of the prepared dish. Sprinkle the lemon zest over the berries. This little step infuses the berries with lovely citrus flavor as they bake.
In a medium bowl, whisk together the 5 large eggs until they are well combined and slightly frothy. Add the maple syrup, ground cinnamon, cornstarch, pinch of salt, and vanilla extract to the eggs. Whisk everything together until the cornstarch is fully dissolved and you have a smooth mixture. Make sure there are no lumps of cornstarch hiding!
Add the 2 cups of plain Greek yogurt to the bowl with the egg mixture. Whisk gently until everything is just combined and smooth. Don't overmix – you just want everything incorporated.
Carefully pour the yogurt mixture over the berries in the prepared baking dish. Gently spread it out if needed to cover the berries evenly. Place the dish in your preheated oven. Bake for 30-40 minutes, or until the edges are set and the center is just slightly jiggly. It should look mostly firm but not hard. The top might turn a lovely pale golden color.
Remove the dish from the oven and let it cool for a few minutes. This helps it set up a bit more. Serve warm or at room temperature. This is where the magic happens! Scoop out portions and top with a sprinkle of granola for crunch and a drizzle of raspberry sauce (or extra berries!) for extra fruity goodness. Enjoy immediately!

Notes

Substitutions/Additions: Try other fruits like peaches or apples. Substitute maple syrup with honey, agave, or sugar. Use nutmeg, cardamom, or pumpkin pie spice instead of cinnamon. Add almond extract. Stir in chia seeds, flax seeds, chopped nuts, or shredded coconut.
Tips: Use thick Greek yogurt. Don't overbake; watch for edges to set and center to be slightly jiggly. Measure cornstarch accurately. Using room temperature ingredients helps mixing. Can bake in individual ramekins (adjust time). Mixture can be prepped the night before.
Storage: Cool completely, cover tightly, and store in the refrigerator for up to 3-4 days. Reheat gently or enjoy cold. Texture will firm up when chilled.
FAQs: Yes, frozen berries can be used (don't thaw). The baked yogurt itself is gluten-free (check granola for GF). Dairy-free requires experimenting with thick dairy-free yogurts. Cornstarch is important for texture and setting.