ReceptnaptárPolish-style porridge with forest berries
Owsianka, or oat porridge, was long a hospital and school food in Poland, but today it is among the most popular healthy breakfasts. What makes it really special is the warm, syrupy forest fruit. It is ready in fifteen minutes, and with honey, walnuts and cinnamon it gives you a warming, substantial start on cold mornings.
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Ingredients
Method
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- Bring the milk to the boil in a small pan over medium heat.
- Sprinkle in the oats and the pinch of salt and stir well.
- Turn the heat down and cook for 6-8 minutes, stirring constantly, until creamy and thick.
- If it gets too thick, thin it with a little milk.
- While the porridge cooks, warm the frozen berries in a small pan for 2-3 minutes until syrupy.
- Ladle the porridge into bowls.
- Drizzle with honey, pile the berries on top and sprinkle with the roughly chopped nuts and cinnamon.
- Serve at once, while warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- If you like it creamier, add the oats to the milk while it is cold and heat them together.
- Frozen forest fruits turn syrupy when heated, so they need no extra sugar.
- The porridge thickens as it cools, so stir in a little milk before serving if it has become too thick.
Frequently asked questions
What is owsianka?
The Polish name for oat porridge: oats cooked in milk or water, served with fruit, honey or walnuts.
Can I make it dairy-free or gluten-free?
Yes, you can swap the milk for oat or almond drink, and for a gluten-free version use oats labelled gluten-free.
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