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Rye and oat bran porridge with bilberries and raspberries Not a great fan of porridges, I usually like to drench them with berries, jam or honey, sometimes butter and sugar, to make them taste "better". However, if you have truly good-quality old-fashioned oat or rye flakes at hand, the porridge cooked with them will not need other additives than a knob of butter to enhance its nutty flavour.

Increase or decrease the amount of berries in this recipe or replace the berries with your favourite ones.

Note: the Finnish Food Safety Authority Evira recommends thorough heating of certain frozen berries of foreign origin, particularly raspberries, as they may contain gastroenteritis-causing norovirus.
To destroy any possible viruses, frozen berries should be cooked for a minimum of two minutes at 90 °C. This safety measure should always be applied if frozen berries of foreign origin are to be served to children, the elderly or people with impaired resistance.

250 ml water
50 ml rye flakes
25 ml oat bran
(pat of butter)
(pinch of salt)
100 ml bilberries  —  fresh or frozen
100 ml raspberries  —  fresh or frozen
clear honey

If using frozen berries, let them thaw in refrigerator until they are semi-defrosted.

Mix together the cereals. In a small saucepan, bring the water to the boil and whisk in the cereals using a wire whisk. Reduce the heat to minimum (or switch it off) and stir with a wooden spoon for a couple of minutes or until there is no longer danger of the mixture boiling over.

Cover the pan and let the porridge simmer until softened and thickened, for about 15 to 20 minutes. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface. Add a pat of butter and some salt, if you like.

Pour the porridge in a deep plate and spoon the berries on top. Drizzle with honey and serve immediately. If the porridge is too thick or too thin to your taste, reduce or increase the amount of cereals in the recipe.
Serves 1.

Recipe source: family recipe.


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