Does baked yogurt taste like yogurt or eggs?

It tastes custardy with a hint of yogurt tang. You will notice eggs as the structure, but the flavor leans creamy and berry-forward more than “eggy.”

Can I use regular yogurt?

Yes, but expect a softer, more pudding-like texture and longer bake time. Greek yogurt gives the best firm, sliceable result.

What if the center is still jiggly after 45 minutes?

Bake longer. Oven temps vary significantly; check every 5–7 minutes until set.

Can I double the recipe?

Yes. Use a 9×13 pan, but expect longer bake time. Check for doneness the same way: center should be set.

Why not omit the cornstarch?

Cornstarch absorbs moisture and stabilizes the custard. Without it the bake will be softer and more pudding-like. If you must substitute, use arrowroot or tapioca in equal amounts.

Is this suitable for kids?

Yes — it’s mild, sweet, and nutrient-rich. Pair with fruit and whole grains for a balanced meal.

Creamy Baked Yogurt – An Easy High-Protein Breakfast

Name: Creamy Baked Yogurt – An Easy High-Protein Breakfast
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Ingredients: 2 cups plain Greek yogurt; 4 large eggs; ¼ cup maple syrup (or substitute honey); 1 tsp vanilla extract; 3 tbsp cornstarch; 1½ cups fresh or thawed berries, divided

Creamy Baked Yogurt – An Easy High-Protein Breakfast

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Creamy oven-baked yogurt that sets into a custard-like square — simple to make, packed with protein, and studded with fresh berries for brightness.

Author: Irma
Prep Time: 5 minutes
Cooling Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes
Yield: 9 slices 1x
Category: Breakfast

Ingredients

Scale

2 cups plain Greek yogurt
4 large eggs
¼ cup maple syrup (or substitute honey)
1 tsp vanilla extract
3 tbsp cornstarch
1½ cups fresh or thawed berries, divided

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Instructions

Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving a little overhang to lift the bake out easily.
In a roomy bowl, whisk the Greek yogurt with the eggs, maple syrup, and vanilla until the mixture is smooth and uniform.
Sprinkle in the cornstarch and whisk again until no streaks remain.
Fold about 1 cup of the berries into the batter gently so they don’t break up. Pour the mixture into the prepared pan, then scatter the remaining berries across the top.
Bake until the center feels set and no longer jiggles — about 45 minutes (oven times vary; check after 40).
Let the dish cool almost to room temperature, then chill if you want firmer slices. Use the parchment overhang to lift the bake from the pan and cut into nine portions. Serve plain or with a drizzle of extra maple syrup.

Notes

Storage
- Refrigerate: Keep leftovers in an airtight container for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight or leave at room temperature for a few hours before serving.

Nutrition

Serving Size: 1 slice
Calories: 109kcal
Sugar: 9g
Sodium: 49mg
Fat: 2g
Saturated Fat: 1g
Trans Fat: 0.01g
Carbohydrates: 14g
Fiber: 1g
Protein: 8g
Cholesterol: 85mg

Find it online: https://irmacooks.com/creamy-baked-yogurt/