At first sight, Icelandic skyr looks almost exactly like Greek yogurt. But once you take your first spoonful, you'll notice that it's thicker and it has more depth of flavor. Also, it's a lot healthier. Lower in sugar, higher in protein, the Icelandic staple dates back hundreds of years. This stuff literally fueled the vikings!
John Heath, chief innovation officer at Icelandic Provisions, says his skyr company's products pay homage to Iceland's culinary traditions. "We make our skyr with heirloom cultures from Iceland that are literally hundreds of years old," he explains. "I have a real appreciation for the way a lot of Icelanders eat skyr: plain, with a sprinkle of fresh preserves or berries, and a splash of cream."
So, how should you eat skyr? Here, chef Nick Korbee from Egg Shop in New York City's Nolita neighborhood shares his favorite way to make an energizing breakfast bowl with raw granola, macerated fruit, and protein-packed skyr.
Skyr Breakfast Bowl
Note: This will make enough raw granola and macerated fruit to last you a week.
- 1/2 c. dried cherries
- 1/2 c. pumpkin seeds
- 1/4 c. red quinoa
- 1/4 c. raw cashews
- 1/4 c. chia seeds
- 2 tbsp. dried coconut
- 2 tbsp. maple syrup
- 2 tbsp. coconut oil
- 1 pinch sea salt
- 1 white peach, pitted
- 2 Italian sugar plums, pitted
- 3-5 mirabelle plums, pitted
- 1 tbsp. raw sugar
- 1 tsp. dried lavender
- 2 tbsp. vodka
How to Make It
Chop all pitted stone fruit into bite-sized pieces. Toss fruit in sugar, lavender, and vodka. Rest covered at room temperature for 20 minutes or refrigerate overnight.
For granola, pulse dried cherries in food processor until finely chopped, almost paste-like. Add nuts, chia, and quinoa, and briefly pulse until combined. Add coconut oil, maple syrup, and sea salt. Pulse entire mixture until fully incorporated.
Add ½ cup skyr to bowl. Top with ¼ cup macerated stone fruit and sprinkle with raw granola.
To learn about the ingredients and traditions behind Icelandic Provisions, see icelandicprovisions.com.