Two glasses of creamy yogurt with strawberry pieces and crunchy granola, topped with whole strawberries and blackberries on a wooden board — Photo: RitaE · Pixabay Content License · Pixabay

European · Breakfast · Snack

Skyr with Berries

Name: Skyr with Berries
Prep time: 8 min
Cook time: 3 min
Total time: 11 min
Cuisine: European
Ingredients: 2 cups Plain skyr (unsweetened); 1/2 cup Fresh blueberries; 1/2 cup Fresh raspberries; 1/2 cup sliced Fresh strawberries; 3 tbsp Rolled oats; 2 tsp Honey; 1/2 tsp Lemon zest

Skyr með berjum

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Thick, tangy Icelandic skyr topped with a heap of fresh mixed berries, a drizzle of honey and a sprinkle of toasted oats for crunch. A protein-rich bowl that comes together in minutes.

Prep: 8 min
Cook: 3 min
Total: 11 min
Serves: 2

Easy
Vegetarian
High protein
Low Carb

Per serving168kcal8% of a 2,000 kcal day

21gProtein

19gCarbs

1gFat

4gFiber

Calories come from: Carbs 45% · Fat 6% · Protein 49%

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Ingredients

For 2 servings

2 cups400 gPlain skyr (unsweetened)
1/2 cup75 gFresh blueberries
1/2 cup60 gFresh raspberries
1/2 cup sliced80 gFresh strawberries
3 tbsp15 gRolled oats (optional)
2 tsp14 gHoney (optional)
1/2 tspLemon zest (optional)

Steps

1
Rinse the blueberries, raspberries and strawberries gently and pat them dry.
2
Hull the strawberries and slice them.
3
Toast the oats in a dry pan over medium heat for about 3 minutes, stirring, until golden and fragrant, then let them cool.
4
Stir the skyr in its tub until smooth and creamy.
5
Divide the skyr between two bowls.
6
Top each bowl with the mixed berries.
7
Sprinkle over the toasted oats and lemon zest.
8
Drizzle with honey and serve straight away.

Swaps, storage and make-ahead

Swaps

For a vegan bowl, use a thick unsweetened plant-based yogurt such as soy or coconut and swap the honey for maple syrup.
For a gluten-free bowl, use oats labelled certified gluten-free, or replace the oats with chopped toasted almonds or walnuts.
Use frozen mixed berries, thawed and drained, when fresh berries are expensive or out of season.
If you can't find skyr, use plain unsweetened Greek yogurt for a similar thick, tangy texture.

Storage

This bowl is best eaten fresh, because the berries soften and the oats lose their crunch once assembled. Refrigerate any leftovers within 2 hours in a covered container, eat within a day, and do not freeze.

Make ahead

Toast the oats up to 5 days ahead and keep them in an airtight jar at room temperature, and rinse, dry and slice the berries up to a day ahead and refrigerate them in a covered container. Assemble the bowls just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkGluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (308 g)	Per 100 g
Calories	168 kcal	55 kcal
Protein	21.3 g	6.9 g
Carbohydrates	19.3 g	6.3 g
of which sugars	13.5 g	4.4 g
Fiber	3.7 g	1.2 g
Fat	1.2 g	0.4 g
of which saturated	0.3 g	0.1 g
Sodium	73 mg	24 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.