Porridge’s [oatmeal’s] quick (even microwaveable) preparation and long list of nutritional credentials has made it a breakfast favourite the world over. In Sweden, it is often a winter weekday staple, but there is nothing to stop you from having pimped-up porridge at the weekend or taking a bit more time and care with it during the week.
Porridge has played a role in the Swedish diet since the days of the Vikings when it was based on different grains, flours and even an early form of skyr (an Icelandic dairy product similar to strained yogurt). Much later, a luxurious, thick rice porridge dusted with cinnamon became a regular feature at Christmas. To this day, Swedes will leave a bowl of porridge, often topped with butter, out for Santa. I imagine it’s just the thing you need when you’ve got a whole globe’s worth of presents to deliver.
I never grew up with the notion that porridge is always an entirely guiltfree breakfast. While I personally prefer a little more protein and fewer carbs to start the day, it can be the perfect, warming, comforting bowl that sometimes just hits the spot. When I was working in kitchens and would come home late from a long shift, frozen from the night-bus journey home, hungry and exhausted, porridge was all I wanted before hitting the hay.
My range of porridges includes some nice and some naughty and should see you through any of your cravings.
“Better to eat porridge together than beef fillet alone.”