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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5 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.

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