Icelandic Skyr Breakfast Bowl

Name: Icelandic Skyr Breakfast Bowl
Total time: 10 min
Yield: 2 servings
Cuisine: Icelandic
Ingredients: 2 cups plain skyr; 2-4 tbsp whole milk or heavy cream, to loosen; 1 cup mixed fresh berries (blueberries, bilberries, or lingonberries); 2 tbsp rolled oats or crumbled dark rye bread, toasted; 2 tbsp granola (optional); 2 tbsp honey or birch syrup; Pinch of ground cardamom (optional)

by CommunityKitchen

IcelandicEasy10 minServes 2

A bowl of thick, tangy Icelandic skyr — a strained cultured dairy that predates yogurt in Icelandic kitchens — loosened with a splash of milk and piled with fresh berries, toasted rye or oats, and a thread of honey, the way it's eaten across Iceland on an ordinary morning.

Per
serving

220kcal

18gprotein

30gcarbs

3gfat

Ingredients

2 cups plain skyr
2-4 tbsp whole milk or heavy cream, to loosen
1 cup mixed fresh berries (blueberries, bilberries, or lingonberries)
2 tbsp rolled oats or crumbled dark rye bread, toasted
2 tbsp granola (optional)
2 tbsp honey or birch syrup
Pinch of ground cardamom (optional)

Before you cook

Rinse the berries and pat them dry on a clean towel.
Toast the rolled oats or rye crumbs in a dry pan over medium heat for 2-3 minutes, stirring often, until they smell nutty, then tip them onto a plate to stop cooking.
Stir the milk into the skyr in a mixing bowl a spoonful at a time until it loosens to a soft, spoonable texture.

Steps

Divide the loosened skyr evenly between two bowls.
Scatter the berries over the top of each bowl.
Sprinkle the toasted oats or rye crumbs and granola over the berries.
Drizzle the honey or birch syrup over each bowl in a thin stream.
Dust with a pinch of cardamom if using and serve right away.

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