Icelandic · Breakfast
Skyr Raspberry Hazelnut Bowl
Thick Icelandic skyr topped with fresh raspberries and toasted hazelnuts, assembled fresh for a Nordic breakfast bowl.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
385Calories
20gProtein
16gFat
38gCarbs
18gSugar
7gFiber
85mgSodium
8mgChol
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Instructions
1
Prep
Roughly chop 50g raw hazelnuts. Measure 450g plain skyr, 240g fresh raspberries, 30g chia seeds, 16g honey, and 1 tsp vanilla extract. Have all ingredients ready.
2
Toast
Heat a dry pan over medium heat. Add chopped hazelnuts, toast 3 to 4 minutes, stirring occasionally, until fragrant and skins begin to loosen. Tip onto a clean tea towel and rub briskly to remove most skins. Set aside to cool.
3
Build
Divide skyr between two bowls and stir 0.5 tsp vanilla extract into each until combined. Arrange raspberries in a loose cluster on one side of each bowl.
4
Plate
Sprinkle toasted hazelnuts and chia seeds across the top of each bowl, drizzle honey lightly over each, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) plain skyr
- 240g (8.5 oz) fresh raspberries
- 50g (1.8 oz) raw hazelnuts
- 30g (1.1 oz) chia seeds
- 16g (0.6 oz) honey
- 1 tsp vanilla extract