A Nordic breakfast dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 1 h

Organic sourcing

Berries are on the Dirty Dozen list, making them a priority for organic sourcing. Skyr and oats are less affected, but organic dairy often supports better practices.

Ingredients

• 2 cups skyr
• 1 cup rolled oats, gluten-free
• 1/2 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds
• 1/4 cup flaxseeds
• 1/4 cup honey
• 2 tbsp coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1 cup fresh mixed berries (e.g. blueberries, raspberries)
• 1/4 cup chopped almonds

Method

1. Preheat the oven to 300°F (150°C).
2. In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, chia seeds, and flaxseeds.
3. In a small saucepan, melt the coconut oil over low heat, then stir in the honey, cinnamon, and sea salt until combined.
4. Pour the honey mixture over the oat-seed mix and stir until fully coated.
5. Spread the mixture evenly on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes, stirring halfway through, until golden brown. Let it cool completely.
7. To serve, divide the skyr equally into four bowls.
8. Top each skyr bowl with the seed granola, fresh berries, and chopped almonds.
9. Serve immediately, and store any extra granola in an airtight container.

Notes

• Skyr can be substituted with Greek yogurt for a similar texture.
• Use maple syrup instead of honey to make it vegan.
• Granola keeps well in an airtight container for up to 2 weeks.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nordic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.