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Finnish-Style Baked Porridge

15 minutes prep
3 hours active cooking
3 hours + 15 minutes total

Makes 4 - 6 servings

Inspired by the Finnish uunipuuro served at Portland restaurant Broder Nord, this slow-baked porridge provides a filling and delicious breakfast. It takes a while, so make it the night before if you need to eat as soon as you get up.

Naked barley, both flaked and whole, are combined with Scottish oats and slowly baked in a mix of milk, water, and olive oil instead of typically Nordic butter. The mix of whole and flaked grains give the porridge more texture than the typical breakfast gruel.

It’s great right out of the oven, but even better with the caramel-like sweetness of Okinawan brown sugar. A spoonful of cold yogurt or splash of cream provides some temperature contrast along with its creamy goodness. Ayers Creek jostaberry jam comes close to Scandinavian lingonberries for a nod to the arctic north. And with a scoop of ice cream, the porridge can even pass for dessert.

What you'll need

Ingredients

From the kitchen

2 cups of

water

For the shopping list

4-6

Medjool dates, pitted and chopped

To serve

yogurt or cream

2 cups of

whole milk

From our shop

$9 - Eugene - Oregon

$5 - Monmouth - Oregon

Streaker Barley Flakes
Out of stock
1/4 Purple Valley Barley

$7 - Forest Grove - Oregon

Purple Valley Barley

$24 - Sicily - Italy

Antheo D.O.P.
Out of stock
1 teaspoon of Fine Sea Salt

$7 - Olhão - Portugal

Fine Sea Salt

$10 - Zanzibar - Tanzania

Cinnamon Verum

$10 - Alta Verapaz - Guatemala

Cloud Forest Cardamom - Ground Pods

$9 - San Mateo - California

Just Date Syrup

$10 - Dayton - Oregon

Salted Dorris Hazelnuts
optional

$8 - Hatermuma Island - Japan

Okinawan Brown Sugar
optional
Out of stock
To serve Jostaberry Jam

$13 - Gaston - Oregon

Jostaberry Jam

Equipment

From the kitchen

1

Large Bowl

1

Heavy Skillet

1

Chef Knife

1

Cutting Board

Measuring Cups

Measuring Spoons

What you'll have to do

Step 1

Combine the flaked and whole grains in a large bowl. Stir in the rest of the ingredients.

Step 2

Coat a large skillet or baking dish with a little olive oil, add the porridge mix, cover, and bake at 250F for about 3 hours or until all of the liquid is absorbed and the grains are very soft.

Step 3

Eat warm with a sprinkle of Okinawan brown sugar, yogurt or cream, and a spoonful of jam. Store in the refrigerator for several days; reheat in the microwave or oven.

Shop this recipe

Out of stock
Rice & Grains

Purple Valley Barley

Tuality Plains Great GrainsForest Grove - Oregon
$7
Purple Karma Barley
Rice & Grains

Purple Karma Barley

Tuality Plains Great GrainsForest Grove - Oregon
$7
Migration Barley
Rice & Grains

Migration Barley

Ayers CreekGaston - Oregon
$8
Scottish Oats
Rice & Grains

Scottish Oats

Camas Country MillEugene - Oregon
$9
Streaker Barley Flakes
Rice & Grains

Streaker Barley Flakes

De Armond Road FarmMonmouth - Oregon
$5
Antheo D.O.P.
Olive Oil

Antheo D.O.P.

COPA cooperativeSicily - Italy
$24
Out of stock
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7
Cinnamon Verum
Salt, Herbs, & Spices

Cinnamon Verum

Burlap & BarrelZanzibar - Tanzania
$10
Cloud Forest Cardamom - Ground Pods
Salt, Herbs, & Spices

Cloud Forest Cardamom - Ground Pods

Burlap & BarrelAlta Verapaz - Guatemala
$10
Just Date Syrup
Baking

Just Date Syrup

Just DateSan Mateo - California
$9
Salted Dorris Hazelnuts
Crackers, Snacks, & Nuts

Salted Dorris Hazelnuts

Baird Family OrchardsDayton - Oregon
$10
Okinawan Brown Sugar
Baking

Okinawan Brown Sugar

Murakami SyotenHatermuma Island - Japan
$8
Out of stock
Jostaberry Jam
Spreads

Jostaberry Jam

Ayers CreekGaston - Oregon
$13

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