Oatmilk Skyr: Icelandic Provisions Unveils Plant-Based Twist On The Heritage Dairy Product

3 Mins Read

Thanks to a collaboration with Iceland’s oldest farmer-owned dairy, Icelandic Provisions has unveiled the world’s first Oatmilk Skyr, a plant-based version of the traditional Icelandic dairy product that has been a traditional food for at least 1,000 years and is similar to Greek yogurt but thicker and with less sugar.

U.S.-based Icelandic Provisions have officially launched its Oatmilk Skyr, making its first foray into the plant-based sector with claims that their new offering is thicker and creamier than other dairy alternatives in the market. The company says this is because of its milk to yogurt ratio. For every cup of Oatmilk Skyr, four cups of oat milk are required whereas other non-dairy yoghurts use just two or three cups.

The company, along with MS Iceland Dairies, has created its Oatmilk Skyr by using 1,000-year-old traditional skyr-making methods and heirloom Icelandic cultures, which have been cultivated for the first time for a non-dairy product. The skyr is free from artificial ingredients, preservatives, starches and gums. From a nutritional standpoint, the product offers 10 grams of protein per serving, and is fairly low in sugar, average eight to nine grams per serve.

Read: Dairy Farmers Ditch Cows To Make Oat Milk Delivered In Reusable Bottles

The clean-label brand’s chief of innovation, John Heath spent years in testing and employing processes that have only been limited to dairy to create this oat-based product that is developed from oats that are naturally irrigated and grown in the Nordic region.

In a press release seen by Green Queen, Heath, said: “Icelandic skyr is not something you can easily innovate. The history and heritage of skyr-making goes back centuries. We took a chance with Oatmilk Skyr, using methods reserved for traditional dairy skyr. We are so proud of the finished product because there’s truly nothing like it in the non-dairy world. It’s thick, creamy, and has 10 grams of protein per serving.”

Source: Icelandic Provisions

Icelandic skyr is not something you can easily innovate. The history and heritage of skyr-making goes back centuries. We took a chance with Oatmilk Skyr, using methods reserved for traditional dairy skyr

John Heath, chief of innovation, Oatmilk Skyr

CEO of Icelandic Provisions, Mark Alexander said: “For the non-dairy consumer, this is a game-changer. The taste and texture are unparalleled and it’s made with only the simplest, cleanest ingredients. For the flexitarian or dairy eater, this range easily allows you to incorporate more plant-based products in your lifestyle without sacrificing taste or nutrition.”

The Oatmilk Skyr will be available in six flavors at Whole Foods Market with flavours that include Plain, Vanilla Bean, Mango Passionfruit, Raspberry, Mixed Berry as well as Cold Brew Coffee, in collaboration with Te & Kaffi, a family-run Icelandic coffee roaster. 

According to the E.U. Smart Protein Project, oat milk is the fastest-growing category of products across the region reporting a 49% growth in just two years.

Oat milk is becoming a huge favourite for big names as well as plant-based companies. For instance, Berlin-based food tech, Blue Farm is developing its first offering that has an oat base that consumers and foodservice companies can use to blend their own oat milk before consumption without the need for any unnecessary packaging.

Popular oat milk brand Oatly which has been doing massively well in this sector confidentially filed to go public and according to reports, could be looking for a value of US$10 billion in its U.S. IPO. World’s largest drink company Coca-Cola also launched an oat milk product that has been witnessing a triple-digit growth and plant-based brand SunOpta has acquired U.S.-based Dream to expand its oat-based offerings.

Lead image courtesy of Icelandic Provisions.


  • Tanuvi Joe

    Born and bred in India and dedicated to the cause of sustainability, Tanuvi Joe believes in the power of storytelling. Through her travels and conversations with people, she raises awareness and provides her readers with innovative ways to align themselves towards a kinder way of living that does more good than harm to the planet. Tanuvi has a background in Journalism, Tourism, and Sustainability, and in her free time, this plant parent surrounds herself with books and rants away on her blog Ruffling Wings.

You might also like