Creamy Icelandic skyr topped with fresh berries and a drizzle of honey — a protein-rich breakfast or snack beloved across Iceland.
Skyr has been a cornerstone of Icelandic food culture for over a thousand years, originally brought by Norse settlers. Although it resembles yogurt, skyr is technically a soft fresh cheese with a mild tang and remarkably high protein content. Traditionally eaten plain or with milk, modern Icelanders commonly enjoy it layered with wild Arctic blueberries, crowberries, or imported tropical fruits. The dish is now an internationally recognised symbol of Icelandic dairy tradition and healthy eating.
Serves 2
Spoon the skyr into a bowl. If it feels very thick, stir in the milk and vanilla extract until smooth and creamy.
Divide the skyr between two serving bowls. Arrange the blueberries and sliced strawberries on top.
Drizzle each bowl with honey and scatter granola over the top. Serve immediately.
Use Icelandic-brand skyr for the most authentic flavour.
Frozen berries work well — thaw overnight in the fridge.
Add a pinch of cardamom for a Nordic twist.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Keep prepared bowls covered in the fridge for up to 1 day. Add granola just before serving.
Skyr production in Iceland dates to the 9th century. It was a vital source of protein and calories through long winters when fresh food was scarce. The Icelandic sagas mention skyr as a staple provisioned for voyages.
No. Skyr is technically a fresh soft cheese strained more thoroughly than yogurt, giving it a higher protein content and thicker texture.
Substitute plant-based skyr or thick coconut yogurt, and replace honey with maple syrup.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (260g / 9.2 oz) · 2 servings total
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