Baked Greek Yogurt Berries (Print Version)
# Ingredients:
01 -
6 big eggs
02 -
2 cups of plain Greek yogurt
03 -
1 teaspoon of vanilla
04 -
1/4 cup honey or maple syrup
05 -
1 cup of any berries you like, fresh or frozen
06 -
2 tablespoons of cornstarch or tapioca flour
# Instructions:
01 -
Fire up your oven to 350°F. While it's heating, grab a 9×9-inch pan and lightly grease it with some butter or a splash of oil to keep things from sticking.
02 -
In a large bowl, toss in the yogurt, eggs, vanilla, your favorite sweetener (maple syrup or honey), and cornstarch. Whisk it all together until it's smooth. Take your time so there are no cornstarch clumps hiding in the mixture!
03 -
Pour the yogurt blend into the greased pan, spreading it evenly to the corners. Now, sprinkle those berries over the top. Press some gently into the mix, but leave others sitting on top for a nice finish.
04 -
Place the pan in the preheated oven and bake it for around 35-40 minutes. Once the edges are golden and the center is mostly set with a tiny bit of jiggle, it's ready. That jiggle will firm up as it cools.
05 -
Once it's out of the oven, set the baking dish somewhere to cool completely. When it feels room temp, cut it into 9 equal squares.
06 -
Serve your yogurt bars as is, or make them pop with extra yogurt or a handful of fresh berries. If you’ve got leftovers, pop them into an airtight container in the fridge—they’ll stay good for up to 5 days (if they last that long!).
# Notes:
01 -
This baked yogurt is packed with protein and makes a great breakfast or snack that you can prepare ahead of time.
02 -
For thicker pieces, you can swap the 9×9 pan for an 8×8 one.
03 -
Regular yogurt works just fine if you don’t have Greek yogurt on hand.
04 -
To keep it gluten-free, make sure your cornstarch is certified. Tapioca, almond, or oat flour work too!