Icelandic Skyr & Oat Custard Bake with Bilberries
A winter morning bake: protein-rich skyr and oats surround jewel-like bilberries in a soft, custardy center.
Best for High-protein winter breakfasts with berry polyphenols
Inspired by Iceland's skyr tradition, this breakfast bake folds high-protein skyr and eggs into oats and almond flour for a custardy interior studded with antioxidant-rich bilberries. Cardamom and lemon brighten the gently set custard while ground flax and oats boost fiber and satiety. Serve warm from the pan for a comforting, nutrient-forward winter breakfast or slice cold for grab-and-go mornings.
Ingredients
- 500 g Plain skyr
- 140 g rolled oats , not quick-cooking
- 40 g almond flour
- 120 ml whole milk , room temperature
- 3 large eggs , room temperature
- 30 g maple syrup
- 150 g fresh or frozen bilberries , if frozen, thaw and drain
- 20 g Ground flaxseed
- 4 g Baking powder
- 1 g Ground cardamom
- 3 g fine sea salt
- 2 g fresh lemon zest , zest from 1 small lemon
- 15 g Unsalted butter , melted, for the pan
- 30 g extra bilberries , optional (optional – can be omitted)
Instructions
-
1
Preheat the oven to 180°C. Butter an 20 x 20 cm (8 x 8 in) square baking pan and line with parchment, leaving an overhang for easy lifting.
-
2
Whisk the skyr, milk, eggs, maple syrup, lemon zest and cardamom in a large bowl until smooth and homogenous.
-
3
In a separate bowl combine the oats, almond flour, ground flaxseed, baking powder and salt; stir to distribute. Fold the dry mixture into the skyr mixture until just combined — the batter will be thick.
-
4
Gently fold in the bilberries, reserving a few for the top. Let the batter rest 20–30 minutes at room temperature so the oats hydrate (this is essential for a creamy custard center).
-
5
Scrape the batter into the prepared pan, smooth the top, dot with any reserved bilberries and a few small knobs of butter. Bake on the middle rack 35–40 minutes at 180°C until the edges are set and golden and the center still trembles slightly when you jiggle the pan.
-
6
Remove from oven and cool on a rack 15–20 minutes — the residual heat finishes the custard. Use the parchment overhang to lift the bake from the pan; cool another 10 minutes before slicing into 8 squares for a creamy, custardy middle.
-
7
Serve warm or at room temperature. Store leftovers covered in the fridge up to 4 days; slices are delicious reheated briefly to revive the custard texture.