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Vanilla skyr with roasted pear and cardamom oats

Cool vanilla skyr, tender pear and a small scattering of fragrant oats.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the roasting time for small pear wedges at 190°C
  • Confirm the oats crisp in 4 to 5 minutes
  • Photograph the finished bowl
Time
About 35 min
estimated
Serves
2
see below
Energy
300 kcal
per serving
Protein
22 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains gluten, milk. Check the labels on packaged ingredients:

  • rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.

Cooking steps

  1. Heat the oven to 190°C / 375°F (170°C fan) and line a baking tray with baking paper.

  2. Quarter the pears, cut out the cores and halve each quarter lengthways. Lay the wedges on the tray and roast for 20 to 25 minutes, turning once, until a knife slides in easily.

  3. Meanwhile, warm the oil in a small frying pan over medium-low heat. Add the oats and pumpkin seeds and toast, stirring often, for 4 to 5 minutes, until the oats smell nutty and turn golden. Stir in the cardamom for the last 30 seconds, then tip onto a plate. They crisp as they cool.

  4. Stir the vanilla into the skyr.

  5. Divide the skyr between two bowls. Add the pears, warm or cooled, and scatter the oat topping over just before you eat.

The useful detail

Keep the crunchy topping separate until serving. Oats sitting on skyr soften within minutes; kept on their own in a jar, they stay crisp.

Make it work for you

One serving is A bowl of 175 g of skyr with half the pears and half the oat topping. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • 2% Greek yoghurt instead of skyr

    Slightly softer and a little richer.

    Per serving: about 25 kcal more, about the same protein, about 3 g more fat.

  • An eating apple instead of the pears

    Firmer and sharper. It may need a few minutes longer in the oven.

    Per serving: about 5 kcal less, about the same protein, about the same fat.

  • Flaked almonds instead of pumpkin seeds

    Toast them the same way; they colour a little faster, so keep an eye on the pan.

    Per serving: about the same energy, about the same protein, about the same fat.

    Allergens: Adds tree nuts.

  • Oats labelled gluten-free

    No difference in the finished dish. Nutrition is not recalculated; they are the same grain.

    Allergens: Needed if you avoid gluten. UK allergen law lists oats among the cereals containing it.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A cold breakfast built on skyr, which carries most of the protein. The pears bring the sweetness and much of the fibre; the oats and seeds bring the crunch.

Nutrition per serving
Energy300 kcal
Protein22 g
Fat7 g
of which saturates1 g
Carbohydrate40 g
of which sugars18 g
Fibre6 g
Sodium70 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
pears250 gFDC 169118Pears, raw143 kcal0.9 g
rapeseed or other neutral oil4.5 gFDC 172336Oil, canola41 kcal0.0 g
rolled oats40 gFDC 173904Cereals, oats, regular and quick, not fortified, dry152 kcal5.3 g
pumpkin seeds10 gFDC 170556Seeds, pumpkin and squash seed kernels, dried56 kcal3.0 g
ground cardamom0.5 gFDC 170919Spices, cardamomA quarter teaspoon of ground cardamom weighs about half a gram, under 2 kcal on FoodData Central 170919. That record has no sugars value, so the spice is listed here rather than counted, which keeps the recipe's sugars calculable.··
plain skyr350 gFDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)FoodData Central lists skyr only as branded products, so this is calculated as plain fat-free Greek yoghurt, the closest strained, fat-free yoghurt it records. Brands of skyr vary; the figures on your pot are the ones to trust.207 kcal35.7 g
vanilla extract2 gFDC 173471Vanilla extract6 kcal0.0 g
Whole recipeDivided by 2603 kcal44.8 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Keep the roasted pears covered in the fridge and eat them within 3 to 4 days. Keep the skyr in its own pot in the fridge, and the oat topping in a jar at room temperature.
Reheating
No reheating needed. Eat the pears cold, or warm them for a minute in a pan or microwave.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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