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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 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


From the kitchen

2 cups of


For the shopping list

1/2 cup of

barley flakes

1/4 cup of

naked barley

1/2 cup of



Medjool dates, pitted and chopped

To serve

yogurt or cream

2 cups of

whole milk

1/4 cup

hazelnuts, coarsely chopped

1 teaspoon of

cardamom, ground

1 teaspoon of


From our shop

$27 - Tuscany - Italy

$7 - Trapani - Sicily

Italian Fine Sea Salt

$10 - Philomath - Oregon

Oregon Blackberry Honey

$9 - Hatermuma Island - Japan

Okinawan Brown Sugar


From the kitchen


Large Bowl


Heavy Skillet


Chef Knife


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

Olive Oil

Novo Frantoio

Novo FrantoioTuscany - Italy
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Oregon Blackberry Honey

Oregon Blackberry Honey

Oso Honey FarmPhilomath - Oregon
Okinawan Brown Sugar

Okinawan Brown Sugar

Murakami SyotenHatermuma Island - Japan

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