Icelandic Skyr with Muesli and Fruit
What follows is less a recipe and more a strong suggestion — an urging, even. You know you need a quick, healthy, incredibly delicious breakfast or snack sometimes. But did you know Iceland has a 100% literacy rate? I’m not saying it’s because of skyr, but I’m not saying it’s not. Maybe try Icelandic skyr with muesli and fruit and find out.
This post isn't sponsored, but siggi's makes some wonderful varieties of Icelandic-style skyr that we love.
Discovering Icelandic skyr
I mentioned last year in a post about Reykjavik that we discovered a love for Icelandic skyr during our stay. What I didn’t say is that when we got home to New Jersey, somehow everyone else had suddenly discovered the same love. I half-joked at the time that we shouldn’t eat too much skyr, because we’d learned from our rad tour guide Sigurdur Albert that Icelandic cows were having a hard time keeping up with the growing worldwide demand for their milk. I don’t know whether I took myself too seriously or just embraced my old habit-monster or what, but instead of adopting skyr, I went back to my old Greek yogurt ways as soon as we got home. Which was, you know, delicious.
But then we visited my sister and bro-in-law a few weeks ago, and they had a fridge full of skyr, and I was instantly re-smitten, because re-smitten is a thing you can be. Also because skyr has this extra-fabulous thickness and a totally not over-the-top sweetness that lets its natural tartness shine through and fill it with added dimension. A yogurt prism, if you will. Also because the brand name made me think of what Sigurdur Albert might have been called by his parents and grandparents as a little boy growing up in rural Iceland. Is that weird? I don’t care. (Psst…it’s siggi’s.)
- 5 ounces Icelandic-style skyr
- 1/4 cup muesli
- 1/2 cup sliced fruit
- I mean...put 'er in a bowl and eat 'er, right?