I continue to spy ideas from the best northern colleagues. Rene Redzepi, one of Denmark’s finest chefs and co-owner of the two-Michelin-star restaurant “Noma.” Redzepi owns several establishments at once. This oatmeal was introduced for breakfast at Corner 108 — Noma's “younger sibling.” I'll share it with you right away. With just one slight variation in ingredients. On a Danish morning at 108, this porridge is sprinkled with baked sugar with seaweed.
- 40 g whole grain oat flakes
- 300 ml of water
- handful of hazelnuts
- salt
- berry jam, fresh berries, or unsweetened fruit (optional)
Soak the nuts in water. For a handful of about 30-35 g, use 100-130 ml of water. You can soak them just before cooking the porridge, or leave them to soak overnight in the refrigerator.
Pour 300 ml of water over the oatmeal and cook over low heat for 5–15 minutes, depending on the type of oats. I like to add an extra teaspoon of bran to create a coarser texture. Turn off the heat, add salt, and let the finished porridge stand for a few minutes. Meanwhile, blend the soaked nuts with water in a blender until smooth. The less water you use, the thicker the consistency of the nut cream or milk will be. Serve the porridge with berry jam (pictured is porridge with lingonberry jam and fresh plum) and pour over the hazelnut milk.
Soak the nuts in water. For a handful of about 30-35 g, use 100-130 ml of water. You can soak them just before cooking the porridge, or leave them to soak overnight in the refrigerator.
Pour 300 ml of water over the oatmeal and cook over low heat for 5–15 minutes, depending on the type of oats. I like to add an extra teaspoon of bran to create a coarser texture. Turn off the heat, add salt, and let the finished porridge stand for a few minutes. Meanwhile, blend the soaked nuts with water in a blender until smooth. The less water you use, the thicker the consistency of the nut cream or milk will be. Serve the porridge with berry jam (pictured is porridge with lingonberry jam and fresh plum) and pour over the hazelnut milk.
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