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Overhead view of a skyr bowl topped with toasted almonds, fresh blueberries and a honey drizzle on a linen napkin

Creamy Skyr Bowls with Toasted Almonds and Honey

Plain skyr topped with pan-toasted almonds, blueberries and honey, a 10-minute breakfast bowl with 38g protein per serving from real food.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 600 g plain skyr full-fat or nonfat, unsweetened
  • 40 g raw almonds whole or sliced
  • 42 g honey / 2 tbsp; raw or local if you have it
  • 120 g fresh blueberries or thawed and drained frozen
  • 1 tsp vanilla extract optional
  • 2 pinches ground cinnamon optional
  • 2 pinches flaky salt optional, for the top

Method
 

  1. Set a 20 cm / 8-inch skillet over medium heat with no oil. Add the almonds in a single layer.
  2. Toast the almonds for 3 to 4 minutes, stirring every 20 to 30 seconds, until golden brown and fragrant. Pull them off the heat right away, they burn fast once they start to color.
  3. Let the almonds cool for 2 minutes, then roughly chop if using whole ones.
  4. Divide the skyr between two bowls, about 300 g each.
  5. Stir the vanilla extract into each bowl if using.
  6. Top each bowl with blueberries and the toasted almonds.
  7. Drizzle 1 tablespoon of honey over each bowl.
  8. Finish with a pinch of cinnamon and flaky salt if using. Serve right away while the almonds are still crunchy.

Notes

  • Watch the almonds closely, they burn fast once they start to color.
  • Use full-fat skyr for a thicker bowl if plain nonfat feels too loose.
  • Assemble right before eating, the almonds soften if they sit in skyr too long.
  • Toast almonds in batches on Sunday to cut weekday prep to 5 minutes.