Cozy up!
Make a hearty breakfast this holiday season with Baked Nordic Oat and Rye Porridge
Photos: Kristi Bissell
This Nordic Oat and Rye Porridge is baked in the oven and makes a hearty, satisfying breakfast that can feed a crowd.
KRISTI BISSELL
True North Kitchen
Porridge has been a cornerstone of the Scandinavian diet since prehistoric times. Nutritious and easy to store, it only makes sense that hearty grains, such as oats, barley, and rye, would be important to people living in a cold, harsh climate. According to Norwegian food historian Henry Notaker, porridge was once served as often as three times a day!
While things have thankfully changed from the days of eating porridge for every meal, it has most definitely made a culinary comeback in recent years. Trendy porridge bars, such as GRØD in Denmark, have revived an interest in this ancient food by finding innovative and delicious new ways to enjoy porridge.
This Baked Nordic Oat and Rye Porridge is definitely a twist on your basic bowl of oatmeal. Baked in the oven, this mixture of rolled oats, rye flakes, toasted almonds, and blueberries is like a porridge casserole of sorts. It makes a nice addition to the breakfast or brunch table, or you can make a batch on Sunday to reheat for quick, nutritious breakfasts throughout the week.
The concept of baked oatmeal was made famous by Heidi Swanson in her wonderful cookbook, “Super Natural Everyday.” This Baked Nordic Oat and Rye Porridge is a take on that original concept. Rather than including all oats, my version contains a combination of rolled oats and rye flakes. I’ve also omitted the sliced bananas included in the original version and added more blueberries, but you could certainly add a sliced banana or two to the bottom layer of fruit if you happen to have one languishing on your counter and are looking to put it to good use.
Unfamiliar with rye flakes? They are essentially rye groats that have been steamed and rolled, much like old-fashioned rolled oats. They are highly nutritious and an excellent source of fiber. Studies have shown that eating rye porridge for breakfast leaves people feeling satiated for a longer period of time than other breakfast options. I really like the combination of rolled oats and rye: the softness of the oats and the heartiness of the rye really work well together. Rye flakes are available at some natural grocery stores or online resources such as Amazon. If you can’t find rye flakes or would rather not seek them out, simply use all oats instead.
I hope this comforting Baked Nordic Oat and Rye Porridge finds its way onto your breakfast table sometime soon. It is a delicious and nourishing start to the day!
Ovnsbakt havre- og ruggrøt
Baked Nordic Oat and Rye Porridge
By Kristi Bissell of True North Kitchen
Serves 6
1 cup rolled old-fashioned oats
1 cup rye flakes (or additional 1 cup old-fashioned rolled oats)
½ cup sliced almonds, toasted
1 tsp. baking powder
1½ tsps. ground cinnamon
½ tsp. fine sea salt
1/3 cup pure maple syrup
2 cups milk (nut milk or oat milk also work just fine)
1 large egg
2 tbsps. unsalted butter, melted and cooled
2 tsps. vanilla extract
1½ cups blueberries, fresh or frozen (no need to defrost)
Optional Toppings:
Maple syrup
Melted butter
Skyr
Milk or cream
Here’s how you do it:
Preheat the oven to 375°F. Butter the inside of an 8 x 8 glass baking dish.
In a large bowl, combine oats, rye flakes, half of the almonds, baking powder, cinnamon, and salt.
In a second bowl, whisk together maple syrup, milk, egg, butter, and vanilla.
Sprinkle 1 cup of the berries in the bottom of the prepared dish. Top with dry oat mixture.
Pour wet mixture over the top of the oat mixture making sure that it sinks all the way to the bottom and that the dry ingredients are completely submerged.
Sprinkle remaining berries and sliced almonds over the top. Bake until golden brown and oats are set, about 40-50 minutes. Serve warm with optional toppings.
This article originally appeared in the Dec. 17, 2021, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.
