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Performance Fuel Bowl

Athlete's Skyr Bowl with Warm Rhubarb & Toasted Walnuts

An ultra high-protein bowl featuring creamy skyr, tart seasonal rhubarb compote, and crunchy, brain-boosting walnuts for sustained morning energy and muscle repair.

Prep 5m
Cook 8m
Serves 2
£4.11 /portion
gluten-free vegetarian high-protein gluten-free seasonal quick-breakfast gut-health
High Protein (>50g) High Fibre (>10g) Gut Health Low Sugar
714 kcal
Protein 51g
Fat 40g
Sat 6g Omega-3 2.8g
Carbs 34g
Fibre 12g Sugar 19g
Fibre 12g
Sugar 19g
Sodium 180mg
Vitamin A 10%
Vitamin C 25%
Vitamin D 5%
Vitamin K 30%
Vitamin B6 20%
Vitamin B12 70%
Folate 20%
Iron 25%
Calcium 50%
Magnesium 45%
Potassium 30%
Zinc 25%
Selenium 40%
Servings
2

Ingredients

Protein

  • 700g Skyr Natural Yoghurt — plain, full-fat if possible
  • 30g Unflavoured Whey Protein Isolate — or other neutral protein powder

Fresh

  • 300g Forced Rhubarb — trimmed and chopped into 2cm pieces
  • 1 Orange — for zest and a squeeze of juice

Pantry

  • 50g Walnuts — raw
  • 50g Mixed Seeds — e.g., pumpkin, sunflower, flax
  • 30g Chia Seeds
  • 15ml Maple Syrup — or to taste
  • 2g Cinnamon — ground

Method

01

In a dry, small frying pan over medium heat, toast the walnuts and mixed seeds for 2-3 minutes, tossing frequently, until fragrant. Remove immediately and set aside.

Toasting nuts and seeds transforms their flavour from flat and raw to deep and nutty. Don't skip this.
02

In a medium bowl, combine the skyr, whey protein powder, and chia seeds. Whisk thoroughly until smooth and no lumps remain. Set aside to allow the chia seeds to hydrate.

Mixing the protein powder in before adding toppings ensures it's evenly distributed for consistent flavour and texture.
03

Place the chopped rhubarb in a small saucepan with a squeeze of orange juice (about 20ml), the maple syrup, and the cinnamon. There is no need to add extra water.

Rhubarb releases a lot of its own liquid, so adding extra water can make the compote too thin.
04

Cook over a medium-low heat for 5-8 minutes, stirring occasionally, until the rhubarb is tender but still holds some shape. Do not let it turn to a complete mush.

05

Divide the protein skyr mixture between two bowls.

06

Spoon the warm rhubarb compote over the centre of the skyr.

The contrast between the cool, thick skyr and the warm, soft fruit is a key part of the experience.
07

Generously sprinkle the toasted walnuts and seeds over the top. Finish with a grating of fresh orange zest for aroma and brightness. Serve immediately.

Nordic · breakfast