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Delicious Blueberry Bun Porridge in the Oven

Blueberry bun porridge (gluten and dairy free) Blueberry bun porridge (gluten and dairy free)

Nordic berries and pulla (a Finnish brioche type sweet bread spiced with cardamom). Those are two things that remind a Finn of home. We’ve been enjoying these two tastes lately, but in a delightful twist of the combination in the form of an oven-baked porridge.

The twist in this porridge is the combination of blueberries and the sweet tastes of cinnamon, vanilla and cardamom, which provide the inspiration to the name.

This porridge is wonderfully warming and comforting autumn and winter food. It really sooths the mind. This is why I recommend enjoying this oven-baked porridge as an evening meal, but of course it tastes great during other times of day, as well.

I’ve also used egg in this porridge which adds extra protein to this oven-baked porridge and keeps you full for a longer time. Egg isn’t the only ingredient that I’ve added to this dish that’s unconventional to the world of porridge – I never pass the chance to increase my intake of veggies during the day, and this food wasn’t an exception. I’ve earlier written about my love for parsnip (and I continue to be in awe of the fact that the average Finn eats less than one parsnip a year!), so as I scavengered around my fridge I happened to grab a couple of small parsnip to through in the mix. I grated the roots finely and added it into the porridge right before putting the porridge in the oven. In my opinion it added a gentle taste to the porridge that complemented the other ingredients well.

In fact, the blueberry bun porridge is a wonderful way to hide other roots into children’s (or picky adults, ha) diets without them even noticing it.

Blueberry bun porridge (gluten and dairy free)

Blueberry Bun Porridge

5 dl rolled oats (gluten-free)
2 Tsp Ceylon cinnamon
0,5 Tsp cardamom
1 Tsp turmeric
0,5 Tsp salt
1 dl raisins
3 dl coconut milk
1 dl water
3 eggs
2 Tbsp maple syrup (or other berries)
ca. 200 g parsnip
virgin coconut oil for greasing
For serving: banana, coconut milk, cinnamon

Heat the oven to 175 degrees (Celsius). Grease the pan. Mix first the dry ingredients together, then mix the wet ingredients together. Grate the parsnip as finely as possible and add it into the mixture of wet ingredients, then add the blueberries into the same mixture. Combine the wet and dry ingredients, and pour the porridge mixture into the pan distributing it evenly. Let the porridge bake in the oven for 20 to 30 minutes until the surface of the porridge has caught some color and solidified.

The porridge in itself is not too sweet – you can adjust the sweetness by adding the amount of maple syrup or eating the porridge with something sweet, like a banana, for example. This recipe makes for 5 to 6 servings. It also serves well cold as well, so if there’s some left over, you can easily just cut it into bite size pieces and even eat it with fingers!

Blueberry bun porridge (gluten and dairy free)

Wishing you blueberry bun dreams,

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