Blueberry compote topping for skyr
Instructions
Blueberry compote
To serve
Tips
To make the presentation extra beautiful, try layering the ingredients in a jar. The alternating layers of snow-white skyr and colourful blueberry compote topped off with oats and a drizzle of maple syrup will create an extravagant feel.
Tips
If you want an extra crunchy experience, add a sprinkle of chopped almonds or coconut flakes. You can also add a few fresh blueberries to enhance the blueberry flavour and provide a subtle crispiness.
Questions about blueberry compote topping
Below, we take you through some frequently asked questions on preparing blueberry compote topping for skyr.
Ingredients
Blueberry compote
|
Frozen organic blueberries
|
200 g |
|---|---|
|
Lime fruit, juice from it
|
½ |
|
Sugar
|
75 g |
|
Chia seeds
|
50 g |
To serve
|
Skyr natural
|
450 g |
|---|---|
|
Oats
|
3 tbsp |
|
Maple syrup
|
2 tbsp |
Blueberry compote topping for skyr with oats and maple syrup
With a blueberry compote topping for skyr, you have secured yourself a great, flavourful meal whenever you need it. The easy compote is intense and bursting with flavour, making it a great accompaniment to the tangy skyr. Adding hearty, earthy oats and rich, sweet maple syrup leaves you with a complete serving. The texture is smooth, creamy, and with a mild chewiness – in short: mouth-watering.
Make an easy homemade blueberry compote with chia seeds
A homemade blueberry compote is always a good idea. In this recipe, we add chia seeds, and after trying it, you will know why. Not only will they soak up delicious liquids from the compote, creating a pleasant texture, but they will also provide a mild nutty flavour to the mixture.
If you are searching for other ways to spice up your skyr bowls, look no further. We have a wide selection of toppings that may be of your interest. Try, for example, a topping of mixed berries or this variant with fruit and almonds. If you cannot get enough blueberries, you can opt for this recipe for orange and blueberry skyr topping.
