Meat-Free Fuel Icelandic vegetarian pescatarian high-protein shellfish-free

Skyr Raspberry Hazelnut Bowl

Thick Icelandic skyr topped with fresh raspberries and toasted hazelnuts, assembled fresh for a Nordic breakfast bowl.

Not rated yet Icelandic

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

💧Still Water with Lemon 🥂House White Wine

Nutrition per Serving

385 Calories

20g Protein

16g Fat

38g Carbs

18g Sugar

7g Fiber

85mg Sodium

8mg Chol

Ingredients

For 2 servings

plain skyr 450g (15.9 oz)

fresh raspberries 240g (8.5 oz)

raw hazelnuts 50g (1.8 oz)

chia seeds 30g (1.1 oz)

honey 16g (0.6 oz)

vanilla extract 1 tsp

Instructions

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.

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.

Build

Divide skyr between two bowls. Stir 0.5 tsp vanilla extract into each bowl until combined. Arrange half the raspberries in a loose cluster on one side of each bowl.

Plate

Sprinkle toasted hazelnuts and chia seeds across the top of both bowls, 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.