Egg white protein granola with skyr and blueberries

Ingredients

For 1 serving

• Rolled oats35 g
• Egg whites33 g
• Pumpkin seeds8 g
• Honey1 teaspoon
• Skyr170 g
• Blueberries100 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Heat a conventional oven to 160 °C and line a small tray with baking paper.
2. In a bowl, beat the egg white with the honey using a fork until slightly frothy; add the oats and pumpkin seeds and stir until all are coated.
3. Spread the mixture on the tray in small heaps, without pressing them: the egg white holds them together in clusters.
4. Bake at 160 °C for 15 minutes, turning the clusters halfway with a spatula, until golden and dry.
5. Let them cool on the tray until crisp; meanwhile rinse the blueberries.
6. Spoon the skyr into a bowl and top with the granola and blueberries.