Baked Greek Yogurt with Berries (Print Version)

# Ingredients:

01 - 2 cups plain Greek yogurt
02 - 6 large eggs
03 - 1/4 cup maple syrup or honey
04 - 1 teaspoon vanilla extract
05 - 2 tablespoons cornstarch or tapioca starch
06 - 1 cup berries, fresh or frozen (any variety)

# Instructions:

01 - Start by heating your oven to 350°F. While it's warming up, grab a 9×9-inch baking dish and give it a light coating of butter or your favorite oil to prevent sticking.
02 - In a large bowl, combine the Greek yogurt, eggs, maple syrup (or honey if you prefer), vanilla extract, and cornstarch. Whisk everything together until smooth and well blended - you don't want any lumps of cornstarch hiding in there!
03 - Pour your creamy yogurt mixture into the prepared baking dish, using a spatula to spread it evenly to all corners. Now for the fun part - scatter your berries across the top, gently pressing some down and leaving others sitting pretty on the surface.
04 - Slide your dish into the preheated oven and bake for about 35-40 minutes. You'll know it's done when the edges turn slightly golden brown and the center looks set but still has a bit of a jiggle to it. Don't worry about that slight wobble - it will continue to firm up as it cools.
05 - Once baked, take your creation out of the oven and set it somewhere to cool completely. When it's no longer warm to the touch, slice it into 9 even squares.
06 - Enjoy your baked yogurt squares as is, or make them extra special with a dollop of fresh yogurt and additional berries on top. Any leftovers will keep beautifully in an airtight container in the fridge for up to 5 days - if they last that long!

# Notes:

01 - This protein-packed baked yogurt makes a perfect make-ahead breakfast or healthy snack option.
02 - You can use an 8×8-inch baking dish instead of 9×9 for slightly thicker squares.
03 - If you only have regular yogurt on hand, you can absolutely use that instead of Greek yogurt.
04 - For a gluten-free version, verify your cornstarch is certified gluten-free or use tapioca flour, oat flour, or almond flour instead.

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