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Overhead view of a skyr berry bowl topped with strawberries, blueberries, granola and almond butter on marble

Skyr Berry Breakfast Bowl with Chia and Almond Butter

Skyr stirred with chia and topped with berries, almond butter, pumpkin seeds, and granola. About 41 g of protein per bowl in 13 minutes.
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Prep Time 8 minutes
Total Time 13 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Healthy Bowls
Calories: 615
Ingredients Method Notes

Ingredients
  

Skyr base
  • 500 g plain skyr (about 2 cups); 0 to 2 percent fat
  • 60 ml whole milk (4 tbsp)
  • 1/2 tsp vanilla extract
  • 2 tbsp chia seeds (24 g)
  • 2 tsp honey 1 tsp in the base, 1 tsp for drizzling
Toppings
  • 300 g mixed berries (about 2 cups); strawberries hulled and quartered, others left whole
  • 2 tbsp almond butter (32 g); stirred well
  • 2 tbsp pumpkin seeds (20 g)
  • 60 g crunchy granola (about 1/2 cup); added last

Method
 

  1. Hull and quarter the strawberries, then rinse and pat dry all the berries. Measure out the almond butter, pumpkin seeds, and granola so everything is ready.
  2. In a 1.5-liter / 6-cup mixing bowl, stir the skyr, milk, vanilla, chia seeds, and 1 tsp of the honey until smooth. Let it stand for 5 minutes, until a spoon leaves a trail that holds.
  3. Divide the base between two 500 ml / 2-cup serving bowls. Spoon 1 tbsp almond butter into each and swirl once with the tip of a knife.
  4. Pile the berries on top, scatter with pumpkin seeds, and drizzle with the remaining 1 tsp honey. Add the granola last and eat within 20 minutes so it stays crunchy.

Notes

  • Let the skyr and chia stand a full 5 minutes before you add toppings.
  • Add the granola last and eat the bowl within 20 minutes.
  • Buy plain skyr and sweeten it yourself, since flavored tubs often carry extra sugar.
  • Pat the berries dry so their juice doesn't thin the base.