Saved recipe
Cardamom rye skyr breakfast bowl
Creamy skyr topped with quick-soaked rye flakes, banana, blueberries, and crunchy cashews with bright lemon and chia.
12 min
1 serving
Easy
From your kitchen
Built around what you have
Used in this recipe
- rye flakes
- skyr
- banana
- blueberries
- cashews
- chia seeds
- ground cardamom
- raisins
- lemon
- poppy seeds
Ingredients
- 1/2 cup rye flakes
- 1/2 cup water, hot
- 3/4 cup skyr
- 1/2 banana, sliced
- 1/2 cup blueberries
- 2 tbsp cashews, roughly chopped
- 1 tbsp chia seeds
- 1 tbsp raisins
- 1/4 tsp ground cardamom
- 1 tsp lemon zest plus 1 tsp lemon juice
- 1 tsp poppy seeds
- Pinch of salt
Steps
- Soak rye flakes with hot water and a pinch of salt in a bowl for 5 minutes, stirring once, until thickened.
- Stir chia seeds and cardamom into the warm rye and let stand 2 minutes to gel slightly.
- Spoon skyr into a serving bowl and swirl in lemon zest and lemon juice.
- Top with the rye-chia mixture, then add banana, blueberries, raisins, and cashews.
- Finish with poppy seeds and serve immediately.
Approximate nutrition
Per serving
Estimated from recipe quantities
610kcal
Protein30g
Carbs82g
Fat20g
Fiber16g
Chef tip
For a thicker bowl, use slightly less water; for a softer texture, soak the rye 2-3 minutes longer before topping.
Budget
Use frozen blueberries if cheaper and swap cashews for any on-hand nuts without changing the method.
Cleanup
Soak the rye in the same bowl you’ll eat from to keep cleanup to a spoon and one bowl.
Use-up
Zest the lemon before juicing, then store the remaining lemon half cut-side down in a sealed container for the next meal.
one potno-cookvegetarianbudget-friendlyskyrbananablueberries