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Apricot Peanut Skyr Breakfast Squares Breakfast

Apricot Peanut Skyr Breakfast Squares

Soft-baked breakfast squares combine tangy skyr, deep peanut flavour, and the honeyed edge of dried apricots. Whole-wheat flour gives the slices a firm, portable crumb, while defatted peanut flour adds substantial protein and fibre.

By Lionel 30 Aug 2026 1 h 15 min total 2 min read
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BreakfastBakedNo Added SugarHigh-FiberHigh-ProteinMeal-Prep
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Ingredients

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Preparation Steps

  1. Soften the apricots

    Put the dried apricots in a heatproof bowl and cover with boiling water. Leave for 15 minutes, until plump and easy to blend.

  2. Blend the fruit base

    Heat the oven to 180°C and line a 20 cm square baking pan with parchment. Blend the softened dried apricots with their soaking water, vanilla extract, canned unsweetened applesauce, oat milk, natural peanut butter, and Plain Skyr until completely smooth.

  3. Mix the batter

    Whisk the defatted peanut flour, whole wheat flour, and baking powder in a large bowl. Fold in the apricot mixture just until no dry pockets remain; the batter should be thick but spreadable.

  4. Bake

    Scrape the batter into the lined pan and level the surface. Bake for 25 to 35 minutes, until the top is set, the edges are lightly browned, and a skewer comes out with a few moist crumbs rather than wet batter.

  5. Cool and slice

    Leave the pan on a rack for 30 minutes, until the slab is firm enough to lift using the parchment. Cut into squares once cool enough to handle cleanly.

Recipe insights

A thick batter needs a light hand

Peanut flour absorbs moisture quickly, so the batter should feel thick rather than pourable. Stop folding as soon as the dry flour disappears, then press it evenly into the pan. Bake until a skewer carries a few damp crumbs; a completely dry skewer can mean the squares will become too firm as they cool.

Dark chocolate

If you really want to make it gourmet (and much better) just put a little dark chocolate on top. It’ll melt in your mouth, and it’s so freaking gooooooooooooooooood.

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EAT-Lancet-Inspired Recipes for Everyday Life46 recipes High-Protein Breakfasts23 recipes

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Lentil & bulgur bowl with walnuts

4 servings · 6 ingredients

  • Green lentils, dry240 g
  • Bulgur, dry200 g
  • Baby spinach300 g
  • Cherry tomatoes300 g
  • + walnuts, olive oil70 g
Per serving
545 kcal
Protein
25 g
Fibre
16 g

Energy from

  • Protein 18%
  • Carbs 57%
  • Fat 25%

Nutrition from Health Canada · CNF 2026