Porridge with rye flakes and abricot compote

By Mettch
February 8, 2010
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Porridge with rye flakes and abricot compote

Author Notes: I live in Denmark, which is part of the so-called rye belt - us Northern Europeans just love our rye. And for good reason. It contains lots of fiber and it's extremely cheap as well. Rye is mainly used for bread, but I have been playing around with the thought of adding it to my daily morning oatmeal. I think this turned out extremely well. This filled me up and took me through the first part of the day with a stable blood sugar level. As for the fruit component, I imagine this would be lovely with peaches, plums or whatever is in season.Mettch

Serves: 2-3

  • 1 cup rye flakes
  • 1 cup rolled oats
  • 2.5 cups water
  • 1 pinch salt
  • 3 ounces dried abricots
  • 1 organic orange
  • 1 tablespoon brown cane sugar
  1. Slice the dried abricots and add them to a pot. Grate the peel of the orange and add it to the pot as well as the juice of the orange. Lastly, add the sugar and let it simmer for 5-10 minutes.
  2. Add oats, rye flakes, water and salt to a pot and let it come to a boil. Once it is boiling it takes approximately 5 minutes.
  3. Serve the porridge with the abricot compote as topping. If you have a sweet tooth (like me), you can sprinkle a bit of sugar on top of the porridge as well.

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