Nordic Rye, Apple & Skyr Breakfast Tray Bake
Autumnal rye-flake tray bake with apple and skyr — slow-digesting grains and extra protein in easy breakfast squares.
Best for Sustained morning energy and protein-forward breakfasts
A tray bake inspired by Nordic breakfast traditions: chewy rye flakes, tender apple and tangy skyr baked into a single-pan breakfast you can cut into squares. The rye provides slow-release energy while skyr and eggs add protein to keep mornings steady. Spice is subtle — cinnamon and cardamom for an autumnal lift — and the batter rests briefly so the flakes soften for a moist, sliceable finish.
Ingredients
- 200 g whole rye flakes , whole rye flakes (not flour)
- 80 g Whole-wheat flour
- 10 g Baking powder , approx. 2 tsp
- 4 g ground cinnamon , about 1 tsp
- 1 g Ground cardamom , about 1/2 tsp
- 3 g fine sea salt , about 1/2 tsp
- 60 ml maple syrup , or runny honey
- 2 large eggs , beaten
- 300 g Plain skyr , Icelandic-style strained yogurt
- 120 ml Milk , dairy milk or unsweetened plant milk
- 2 Apples , medium, cored and diced (about 300 g)
- 30 ml Rapeseed oil , or melted butter
- 40 g Pumpkin seeds , plus extra for scattering on top
- 80 g extra skyr for glaze , mix with 15 ml maple syrup for optional glaze (optional – can be omitted)
- 1 g fine sea salt , pinch for finishing (optional) (optional – can be omitted)
Instructions
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1
Preheat the oven to 180°C (350°F). Line a 20 x 30 cm rimmed baking pan with parchment, leaving an overhang for easy removal and lightly oil the paper.
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2
In a large bowl combine the rye flakes, whole wheat flour, baking powder, cinnamon, cardamom and salt; stir to distribute evenly.
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3
In a separate bowl whisk together the eggs, skyr, milk, maple syrup and oil until smooth. Fold the wet mix into the dry ingredients until just combined, then fold in the diced apples and pumpkin seeds.
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4
Let the batter rest for 20 minutes at room temperature so the rye flakes absorb liquid; this helps create a tender, sliceable crumb.
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5
Transfer the batter to the prepared pan and spread it evenly with a spatula. Scatter a few extra pumpkin seeds on top and press lightly. Bake for 35–40 minutes, or until the top is golden and a skewer inserted near the center comes out mostly clean with moist crumbs.
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6
Remove from oven and cool in the pan on a wire rack for 15 minutes, then use the parchment overhang to lift the slab out and cool another 20 minutes before slicing into 12 squares (cooling helps cleaner slices).
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7
If using, whisk the extra skyr with 15 ml maple syrup to a smooth glaze and drizzle over cooled squares; finish with a light sprinkle of flaky sea salt if desired.