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Looking to upgrade your morning meals? Try adding a deliciously creamy dollop of Danone Skyr Natural Yoghurt
If you have a sweet tooth, you might sometimes find yourself craving dessert for breakfast. Well, with Danone Skyr Natural Yoghurt and a handful of other ingredients, you can start your day with a balanced meal that still feels wonderfully indulgent and provides a source of protein.
Inspired by a traditional Icelandic recipe, this thick, silky-smooth yoghurt is made from just two ingredients: milk and a unique blend of live cultures. This means it’s naturally high in protein and a source of calcium, with 0% fat and only naturally occurring sugars.
And thanks to its mild flavour, it works just as well in savoury sauces, dips and dressings, so you can use up any leftover yoghurt in all sorts of summer recipes.
Next time you fancy something a bit more special for a work-from-home breakfast or weekend brunch, try using Danone Skyr Natural Yoghurt to make one of these tempting recipes.

Level up your usual bowl of porridge with these chocolatey oats, topped with a spoonful of creamy yoghurt, a glossy cherry compote and a handful of crunchy nuts.
SERVES 2 PREP 5 mins
COOK 15 mins EASY
175g frozen cherries
1 tbsp caster sugar (optional)
½ lemon, juiced
½ tsp cornflour
50g porridge oats
2 tbsp milled seed mix
1 tbsp cocoa powder
1 tbsp maple syrup
220ml semi-skimmed milk
2-3 tbsp Danone Skyr Natural Yoghurt
15g pistachios or walnuts, finely chopped (optional)
1 Heat the cherries, sugar and lemon juice in a small saucepan over a medium heat for 4-5 mins until the cherries are softened, breaking down and releasing their juices. Combine roughly 2 tsp of the cherry liquid with the cornflour in a small bowl until smooth, then add to the pan. Bring to a gentle boil, allowing the syrup to thicken slightly, then remove from the heat. This compote will keep for 3-4 days covered in the fridge.
2 To make the porridge, add the oats, seed mix and a small pinch of salt to a saucepan. Sift in the cocoa powder, then stir in the maple syrup (adding more if you like it sweeter) and milk. Cook over a medium-low heat for 4-5 mins, stirring constantly, until thickened and glossy.
3 Pour the porridge into two bowls, then top each one with a spoonful of Danone Skyr Natural Yoghurt, some cherry compote and a sprinkling of pistachios or walnuts, if you like.

Whip up your fluffiest pancakes yet with this simple recipe, loaded with syrupy strawberries and a big scoop of creamy vanilla yoghurt.
SERVES 2 PREP 15 mins
COOK 45 mins EASY
400g strawberries, hulled and halved
1 lemon, zested and juiced
2-3 tbsp caster sugar
250g Danone Skyr Natural Yoghurt
2 eggs
4 tbsp semi-skimmed milk
175g self-raising flour
½ tsp baking powder
vegetable oil or butter, for frying
TO SERVE
2 tsp vanilla extract
100g Danone Skyr Natural Yoghurt
honey (optional)
1 Heat the oven to 160C/140C fan/gas 3. Toss the strawberries with the lemon zest and juice and 1 tbsp sugar, then arrange in a single layer on a lined baking tray. Roast for 40-45 mins, or until the strawberries are darkened and juicy yet still holding their shape, then leave to cool slightly. These will keep in an airtight container for 3-4 days in the fridge.
2 Meanwhile, whisk the Danone Skyr Natural Yoghurt, eggs, milk and remaining 1-2 tbsp sugar (adjust to your desired sweetness) together in a large bowl. Sift in the flour, then add the baking powder and a pinch of salt, and fold gently to create a thick batter.
3 Heat 1-2 tsp vegetable oil in a non-stick frying pan. Once hot, ladle in 2-3 tbsp of pancake batter. Cook for 1-2 mins until the batter is bubbling on top and golden underneath, then flip and cook for another 1 min or so, until golden and fluffy. Repeat with the remaining batter.
4 To serve, mix the vanilla extract with the extra Danone Skyr Natural Yoghurt. Divide the pancakes between two plates, then top each with a dollop of the vanilla yoghurt, some roasted strawberries with their juices and a drizzle of honey, if you like.