Breakfast
Kaurapuuro (Finnish Oat Porridge)
The Quirky Foodster Team
Ingredients
- 100 g (1 cup) Rolled oats
- 250 ml (1 cup) Water
- 250 ml (1 cup) Whole milk
- 1/4 tsp Salt
- 15 g (1 tbsp) Butter
- 60 ml (1/4 cup) Lingonberry jam (or jam of choice)
Method
- Combine the oats, water and milk in a saucepan and bring to a gentle boil, stirring occasionally.
- Add the salt and reduce heat to low; simmer for 8-10 minutes, stirring often, until thick and creamy.
- Remove from heat and let stand for 1-2 minutes to thicken further.
- Spoon into bowls, top each with a knob of butter and a spoonful of lingonberry jam.
Introduction: Kaurapuuro is the everyday breakfast staple across Finland, eaten hot before school or a day of work outdoors in the long, cold winters.
Cultural Background: Kaurapuuro is the everyday breakfast staple across Finland, eaten hot before school or a day of work outdoors in the long, cold winters. Oats have grown well in Finland’s short summers for centuries, making porridge cheaper and more reliable than bread. It is traditionally served with a knob of butter melting into the middle and a splash of cold milk, and often a spoon of lingonberry jam for tartness.
Tips: Stir near the end to prevent sticking to the pan. Swap half the milk for water for a lighter, less rich version.
Variations: Vegan version: use oat milk and coconut oil instead of dairy milk and butter. Add a pinch of cinnamon or cardamom for a sweeter breakfast.
Storage: Keeps refrigerated in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of milk, stirring, until loosened and hot throughout.
FAQs:
Q: Can I make it overnight?
A: Yes, soak oats in the milk and water mixture in the fridge overnight, then warm through in the morning.
Q: What jam is most authentic?
A: Lingonberry jam is the classic choice, though cloudberry jam is also traditional in the north.
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