Baked Nordic Oat and Rye Porridge
A hearty and delicious baked oat and rye porridge with wild blue berries and toasted almonds.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rolled old-fashioned oats
- 1 cup rye flakes
- ½ cup sliced almonds (toasted)
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ⅓ cup pure maple syrup
- 2 cups whole milk (unsweetened nut milk or oat milk works just fine)
- 1 large egg
- 2 tablespoons unsalted butter (melted and cooled)
- 2 teaspoons vanilla extract
- 1 ½ cups blueberries (fresh or frozen (no need to defrost))
- Maple syrup
- Melted butter
- Skyr (Icelandic yogurt)
- Milk or cream
Instructions
- 1
Preheat oven to 375 degrees. Butter the inside of an 8 x 8 glass baking dish.
- 2
In a large bowl, combine oats, rye flakes, half of the almonds, baking powder, cinnamon and salt.
- 3
In a second bowl, whisk together maple syrup, milk, egg, butter and vanilla.
- 4
Sprinkle 1 cup of the berries in the bottom of the prepared dish. Top with dry oat mixure.
- 5
Pour wet mixture over the top of the oat mixture. Tap the pan on the counter a couple of times to make sure that the wet mixture sinks all the way to the bottom and that the dry ingredients are completely submerged .
- 6
Sprinkle remaining berries and ¼ cup of sliced almonds over the top. Bake until golden brown and oats are set, about 40-50 minutes. Serve warm with optional toppings.