This Raspberry Almond Skyr Breakfast Bowl combines thick skyr with raspberries, oats, almond butter, and a little crunch. It is a quick breakfast that can be assembled in minutes and adjusted to suit the fruit and nuts you have on hand.
Recipe at a glance
- Prep: 8 minutes
- Chill: 10 minutes, optional
- Total: 8–18 minutes
- Yield: 1 serving
Ingredients
- 200 g plain skyr or thick Greek yogurt
- ¾ cup fresh or thawed raspberries
- 2 tablespoons rolled oats
- 1 tablespoon almond butter
- 1 teaspoon maple syrup, optional
- 1 tablespoon sliced almonds
- 1 teaspoon ground flaxseed
- ¼ teaspoon vanilla extract
- Pinch of salt
Method
- Add the skyr, vanilla, and salt to a bowl and stir until smooth.
- Fold in half of the raspberries, lightly crushing a few to create pink streaks.
- Top with the remaining raspberries, oats, almond butter, sliced almonds, and flaxseed.
- Drizzle with maple syrup if the berries are tart. Eat immediately or chill for 10 minutes for a softer oat topping.
Serving and Storage
For a portable breakfast, assemble it in a lidded jar and keep it refrigerated. It is best within 24 hours because the oats and berries release moisture over time. Add the sliced almonds just before eating if you want maximum crunch.
Easy Variations
Use strawberries or blackberries instead of raspberries, swap almond butter for peanut or sunflower seed butter, or add a spoonful of pumpkin seeds. For a nut-free bowl, omit the almonds and use sunflower seed butter.
FAQ
Can I prepare this bowl the night before?
Yes. Keep it covered in the refrigerator overnight and add the almonds at breakfast so they remain crisp.
Is skyr interchangeable with Greek yogurt?
Yes. Choose plain, unsweetened yogurt and adjust the maple syrup to taste.
More Make-Ahead Breakfast Ideas
For another fruit-forward option, try our blueberry skyr chia pudding. You can also browse our strawberry overnight oats for a softer make-ahead breakfast.
Nutrition varies with ingredients and brands. This recipe is a practical food guide, not medical advice.
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