Sweet autumn porridge
Serves 4 | 15min | Easy
Porridge often gets a bad rap. We think it's about time we change that. Because porridge is healthy, filling, easy and quick to make, but most of all - really goddamn good!
Especially when you pimp it with berries, spices and nuts. So let's all collectively decide, once and for all, that porridge is a perfectly good meal and doesn't deserve the scorn it so often gets.
Good, now that we have that out of the way let's get to the good stuff! We love to make a big batch of porridge and then take it to work during the week and eat as mellanmål (a Swedish word for a more meal-like snack) in the afternoon when that 3PM slump hits you like a freight-train and you need a pick-me-up. This recipe is that pick-me-up.
It has the heartiness of a good solid porridge, but with the added spiciness of cinnamon and cardamom and the sweetness of dates and blueberries. So basically, it's a sure fire hit. A home-run. Or any other sports metaphor you like.
And the perfect recipe for you to try if you have any prejudices towards porridge, because after you eat this, you will never see porridge in a bad way again. I guarantee it.
Oh, and by the way, this is a perfect breakfast or evening snack to really get your autumn feels on during these cold October days. You can watch this on your computer for added atmosphere.
6 dl rolled rye oats
1 dl sunflower seeds
10 fresh dates
2 dl oat milk
1 dl blueberries
1 dl lingonberries
1 tbsp cinnamon
1 tsp cardamom
- Boil 1,2 liters of water and add the rolled oats
- Boil them for 5-10min until almost all of the water is gone (remember to stir the oats so they don't stick)
- Add the oat milk and stir thoroughly
- Remove the pits from the fresh dates and cut into thin slices
- Blend the dates, sunflower seeds, cinnamon and cardamom into the porridge
- Add most of the blueberries and lingonberries (leaving a handful for garnish) into the mix
- Serve immediately and garnish with a dash of oat milk and a few berries