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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.
Ingredients
From the kitchen
water
For the shopping list
barley flakes
naked barley
oats
Medjool dates, pitted and chopped
yogurt or cream
whole milk
hazelnuts, coarsely chopped
cardamom, ground
cinnamon
From our shop
$27 - Tuscany - Italy
$7 - Trapani - Sicily
$10 - Philomath - Oregon
$9 - Hatermuma Island - Japan
Equipment
From the kitchen
Large Bowl
Heavy Skillet
Chef Knife
Cutting Board
Measuring Cups
Measuring Spoons
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.
