12/05/2026
Don’t miss this off your Sunday meal prep: skyr and blueberry breakfast loaf 🫐
Arla
Recipe below ⬇️
60ml neutral oil (we used sunflower), plus extra to grease
100g ground almonds
200g self-raising flour
1 tsp baking powder
100g porridge oats, plus 1 tbsp
30g chia seeds
80g light brown soft sugar
1 tbsp ground cinnamon
2 medium, very ripe bananas, mashed until smooth
4 medium eggs
50ml Arla Cravendale filtered fresh semi skimmed milk
300g Arla skyr natural Icelandic style yogurt
150g fresh or frozen blueberries
20g flaked almonds
To serve
450g pot Arla skyr natural Icelandic style yogurt
200g fresh or frozen blueberries (defrosted if frozen)
2 tbsp clear honey, to drizzle
1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with oil and baking parchment.
2. In a large bowl, mix the ground almonds, flour, baking powder, 100g oats, the chia seeds, sugar and cinnamon together until evenly combined.
3. In a separate large jug or bowl, whisk the oil, bananas, eggs, milk and skyr together until smooth, then pour into the dry ingredients and whisk until evenly combined. Fold through the blueberries, saving a few to garnish. Spoon the batter into the prepared loaf tin, smooth the top with the back of a dessert spoon, then top with the reserved blueberries, the extra 1 tbsp oats and the flaked almonds.
4. Bake on the middle shelf of the oven for 1 hr 30-1 hr 40 mins until golden, risen and a skewer comes out clean when inserted into the centre of the cake. Cover with foil if it starts to take on too much colour. Cool in the tin for 10 mins before turning out and transferring to a wire rack to cool fully.
5. Cut into 8 slices and serve topped with more skyr, blueberries and a drizzle of honey. Store in an airtight container in the fridge for up to 5 days or freeze in slices for up to 3 months.
