Barley & Oat Porridge; The ‘Scandimania’ effect


Norway Porridge 1 (1 of 1)

My Porridge recipes seem to have taken a Scandinavian turn of late. First came the  Danish inspired ‘Rødgrød med fløde‘ Porridge. Then after watching Channel 4’s ‘Scandimania’ series I’ve been inspired to write a Norwegian styled Porridge recipe.

The recipe follows the Norwegian trend for Barely Porridge but of course still keeping my beloved oats! Using two grains provides different textures to the Porridge and Barley flakes add a lovely golden colour to the cooked Porridge.

This Porridge reminds me of my travels in the mountains of Norway. Of cold morning’s in a Norwegian log cabin, eating a hearty breakfast before cross country skiing. Snow or not I hope you enjoy my new recipe…

Norway Porridge 2 (1 of 1)

Two Grain Almond Barley Porridge


1/2 cup Barley flakes

1 cup Jumbo oats

1 cup Full cream milk

2 cups water

1 tablespoon of ground almonds

2 tablespoons of bluberry puree

2 dessert spoons of double cream.

Serves: Two

Cooking Time: 6 mins


Place the barley and oat flakes into a deep saucepan.

Add the water & milk and stir thoroughly.

Place the saucepan over a high heat and stirring constantly cook for 2 mins.

Then reduce the heat to a simmer.

Add the ground almonds and stir into the barley and oat flakes.

Continue to cook for a further 2-3 mins or until you have a nice thick Porridge consistency.

Remove the saucepan from the heat and pour the Porridge into two bowls.

Swirl a spoonful of the blueberry puree into each of the bowls of Porridge.

Finally garnish with cream, serve the Porridge hot and enjoy on a cold morning.

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6 Responses to Barley & Oat Porridge; The ‘Scandimania’ effect

  1. john says:


    I have barley with the outer shell taken away and have one table spoon and 4 table spoons of whole uncut oats , then put them in a coffee blender until powder. Then cook them with milk using a spoon then a whisk . Dress with peanut powder , Flax seed powder , one bannana , and sometime add one orange. Heaven

  2. Tim says:

    I have a hand grinder I use with whole grains such as hulled oat groats, hulled barley and naked barley. I found by accident that the ~1/4 combination of barley and oats gave the flavor I often tried for with oats alone, as if the oats had been toasted.

  3. Eli Rudd says:

    Hallo !
    Amazing recipe !
    But what about using dried black grape ( without seeds ) pure ( cooked with water in microwave and smashed by a handy food processor ) and served by zero fat Icelandic yogurt on top ?
    The pressed barely with remarkable amount of rice bran should be mixed to soft texture by amount of milk . Then the resulted cream should be poured into a large wide glass plate greased by the sesame oil . The compound should be baked in Microwave there times each time 6 t0 8 minutes until the core is cooked .To prevent the burning the material , each time the surface of the product should be covered by milk specially the edges of the cake.Each time while the milk is baking it doesn’t let the surface of the barley cake be burnt and or dried and hardened .After the baking is completed the total set should be put in the refrigerator . After some hours , the content will become harder …..then it should be removed from the refridge and the needed shoudl be cut and moved into a plate . One layer low fat and salt cheese , one layer the walnut paste ( pour the needed amounts of walnuts with the sufficient sesame oil in the mixer and grate to soft paste with water not upper than the surface of the poured walnut , after obtaining the loosely paste , pour the mix into a bowl and put it in microwave and heat it until its water vaporized and a quality walnut past can be obtained ) and one layer zero fat Icelandic yogurt and on the top the dried but baked the black grape pure ( the water for baking the dried black grape should not be upper than the surface of the grapes in the bowl ) . The taste is really Scandinavian specially when you focus on the Icelandic yogurt . We love healthy Scandinavians . Enjoy !

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