High protein, even higher flavour meal ideas


Whether it be light and fluffy oat pancakes, mouthwatering masala flatbreads, or delicious breakfast bowls, we want to help you pack some more protein into your diet and raise your performance. When you’ve been in the water, you’ll feel even better if you follow it up with something which will help you to re-energise and recharge. And don’t worry, these Skyr recipes don’t have a thousand steps – just a few easy additions to some quick and tasty meals and you’re all set!

Fluffy oat pancakes topped with Arla Skyr Creamy

Who can resist a fluffy pancake? Made with rolled oats, these pancakes are not only easy to make, but also packed with protein and fibre making them nutritious as well as delicious. The addition of sweet blueberries and Arla Skyr Creamy adds a burst of flavour. A perfect post swim treat.

Prep & Cooking Time: 20-25 mins
Servings: 2

Pancake Mix:

Rolled Oats 45g
Milk or Almond Milk 125ml
1 Egg
Butter (Melted) 1 tbsp
Caster Sugar 1 tbsp
Flour 40g
Baking Powder 1 tsp
Salt ½ tsp
Cinnamon ½ tsp

Arla Skyr Creamy 250g
Blueberries 100g
Syrup or Maple Syrup 4 tbsp
Zest of ½ a Lemon


Step 1 - In a mixing bowl, combine the rolled oats, caster sugar, flour, baking powder, salt, and cinnamon.

Step 2 - In a separate mixing bowl, whisk together the egg, milk and melted butter

Step 3 - Pour the wet ingredients into the dry ingredients and stir until well combined. Let the batter rest for 10-15 minutes before cooking

Step 4 - Heat a little butter or oil in a non-stick pan over medium heat.

Step 5 - Spoon 2 tbsp of the pancake batter into the pan for each pancake. Cook until the edges start to dry and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook until the other side is golden brown, about 1-2 minutes. Repeat with the remaining batter.

Step 6 - Serve the oat pancakes hot and top with Arla Skyr Creamy, blueberries, syrup and finely grated lemon zest.

Flatbreads with Masala Chickpeas and Arla Skyr

When you’ve been out on the water, there’s nothing more satisfying than something spicy to warm up. Packed with high protein Arla Skyr they’ll be a surefire crowdpleaser.

Prep & Cooking Time: 45 mins
Servings: 4

For the Chickpeas:

Tinned Chickpeas 800g
2 Garlic Cloves
Garam Masala 4 tsp
Fennel Seeds 4tsp
Spinach 200g
Large bunch of fresh coriander
Baby cherry tomatoes 400g
4 Eggs
Chilli Oil 4 tbsp
Arla Skyr Natural Yogurt 100g
Olive Oil
Salt & Pepper for seasoning

For the Flatbreads:

Arla Skyr Natural Yogurt 250g
Self-raising flour 250g
Pinch of Salt


Step 1 - Preheat the oven to 200°C/400°F.

Step 2 - Make your flatbreads

Step 3 - Combine the Arla Skyr yogurt and flour with a pinch of salt in a bowl to form a soft dough. Cover with cling film or a clean tea towel and let it rest for 15 mins.

Step 4 - Meanwhile, make your crispy masala chickpeas. Drain your chickpeas and pop them into a baking tray, then drizzle with a small glug of extra virgin olive oil. Grate in your garlic and sprinkle on the garam masala and fennel seeds, then season with salt and pepper. Toss to coat the chickpeas in the oil and spices.

Step 5 - Roast for 15 mins, or until crispy.

Step 6 - Once your chickpeas are done, throw your spinach and coriander leaves into the baking tray and let them wilt in the residual heat. Add your tomatoes to the tray and give it a mix.

Step 7 - Back to your flatbreads. Knead the dough for a couple of minutes on your work surface. Divide the dough into 8 balls.

Step 8 - Lightly oil your workbench. Using a rolling pin, roll each piece of dough out into a 15cm circle.

Step 9 - Heat a non-stick frying pan to a high heat and cook the flatbreads for 30 seconds on either side, or until golden brown.

Step 10 - Whilst your flatbreads are cooking, get a medium-sized saucepan filled with water and on to boil. Gently lower in your eggs and cook for 6 and a half mins. Dunk in iced water to stop them cooking, then peel and set aside.

Step 11 - Brush your flat breads with a clove of garlic and drizzle with olive oil.

Step 12 - Top your flatbreads with the spiced chickpea mixture and halved boiled eggs. Drizzle with your chilli oil and a dollop of Arla Skyr yogurt. Serve and enjoy!

Coconut Arla Skyr Bowl

Wake up your body and taste buds with this delicious Skyr bowl and make more of your morning!

Prep & Cooking Time: 5 mins


Skyr Coconut
Fresh Mango
Fresh Mint
Coconut Shavings
Fresh Passion Fruit

Add 4 tablespoons of NEW Skyr Coconut to your bowl, drizzle a fresh passion fruit on top for zing, chopped mango for sweetness and a sprinkle of coconut shavings to add extra crunch.  If you have any fresh herbs mint is a great finisher.  Enjoy!



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