nordic-breakfast-porridge

Much like a composed salad, this visually arresting Nordic-inspired bowl of porridge is a delightful way to start the day. But the arrangement of the toppings is more than just pretty; it allows you to customize every bite for a super-tasty breakfast experience.

Ingredient

Barley Porridge:

2 1/2 cups whole milk
1 cup barley flakes
2 tablespoons light brown sugar
1 tablespoon unsalted butter
Kosher salt

Toppings:

1 pint raspberries
1 tablespoon light brown sugar
1/2 Granny Smith apple, cut into matchsticks
2 tablespoons roasted pistachios, chopped
4 teaspoons chia seeds, covered in 1 tablespoon water
1/4 cup whole milk
Ground cinnamon, for sprinkling

Direction

For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.

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Nordic Breakfast Porridge

Ingredient

Direction

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