Övernattad gröt med äpple och chokladgranola

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Visste du att Övernattad gröt (mitt svenska namn på klassikern “Over nigh oats) är den förmodligen smartaste frukosten någonsin pga kan förberedas flera dagar i förväg och då tar det ca 10 sekunder att få frukosten på bordet (eller i farten) på morgonen. Här kommer en av alla mina varianter på frukosten som funkar året om!

Övernattad gröt med äpple och chokladgranola

2 portioner

Ingredienser

2 dl havregryn

2 msk chiafrön

1/2 tsk kanel

1 krm kardemumma

1 krm gurkmeja

4 dl växtdryck + 1 dl vid servering

2 förpackningar Puori B12 Berry Booster

1 näve färsk mynta

Chokladgranola

3 dl blandade fröer och / eller nötter

1 msk lönnsirap

1 msk chiafrön

1 tsk olivolja

1 tsk kakao

2 nypor flingsalt

1/2 dl torkade eller frystorkade bär / frukt

Äppelkompott

2 röda äpplen

2 msk vatten

Gör såhär

Övernattad gröt: Blanda ihop havregryn, chiafrön, kryddor och växtdryck. Låt stå fem minuter och rör sedan om igen. Ställ in i kylen över natten.

Chokladgranola: Värm ugnen till 175°C. Hacka nötterna grovt. Blanda samma alla ingredienser, förutom bär / frukt. Lägg ut på en plåt, rosta i mitten av ugnen i ca 10 minuter, rör om ett par gånger, tills granolan är gyllene och krispig. Låt svalna. Blanda med torkade bär / frukt.

Äppelkompott: Dela äpplena på mitten, kärna ur och skär resten bitar. Koka upp tillsammans med 2 msk vatten till en kompott.

Koka upp 1 dl växtdryck. Ta ut gröten och blanda ner den heta drycken efter tycke och smak (beroende på hur tjock du vill ha gröten). Fördela i 2 skålar. Toppa med kompott och granola, strö över Puori B12 Berry Booster och finhackad mynta

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Did you know that ONO might be the most genius breakfast ever because it can be prepared days ahead and then it only take you about 10 seconds to have breakfast served in the morning! Here is one take on a favourite brekky that works perfectly well all year around!

Over night oats with apple and chocolate granola

Serves 2

Ingredients

2 dl rolled oats

2 Tbsp chia seeds

1/2 tsp ground cinnamon

1 pinch ground cardamom

1 pinch ground turmeric

4 dl plant mylk + for serving

2 packages Puori B12 Berry booster

1 handful fresh mint

Chocolate granola

3 dl mixed nuts and seeds, chopped

1 tbsp maple syrup

1 tbsp chia seeds

1 tbsp olive oil

1 tsp cacao

1 pinch flakey salt

Apple compote

2 red apples

1 Tbsp water

How to

Whisk together rolled oats, chia seeds, spices and 4 dl plant mylk. Let sit 5 minutes. Stirr agan and put in the fridge over night.

Granola: Pre heat the oven to 175°C. Toss together all ingredients for the granola, except for the dried fruits / berries. Put on a baking tray, bak in oven for about 10 minuter, stirr half way through, until golden and crisp. Let cool. Toss together with the dried fruits / nuts.

Apple compote: Cut the apples in half, remove the . Cut the rest in smaller pieces and cook in a saucepan with a splash of water until you get a compote.

Before serving. Heat 1 dl plant mylk before serving, pour in to the over night oats and stirr (add as much as you want depending on how thick you like your ONO). Top with compote (cook chopped apples + splash of water until a compote) and granola. Sprinkle the B12 Berry Booster on top and garnish with fresh mint.

Creamy pumpkin saffron porridge with cinnamon apples, yoghurt, date caramel and crispy buckwheat

(recept på svenska längre ner)

- In paid collaboration with Fiskars -

A porridge inspired by yummy things warming up the chilly autumn, created together with the brand Fiskars and their new line Norden Steel (read more about why they make cooking even more fun below!). A porridge made of steel cut oats get a really nice al dente-taste to it, and by adding some gated veggies the porridge gets even more hearty. Try switching the pumpkin for carrots or parsnips for some variation, and also the topping can look in a million different ways! Something that you probably never wanna miss though is the c.i.n.n.a.m.o.n. f.r.i.e.d. a.p.p.l.e.s. They are the easiest thing to make yet one of my favourite things. Other than topping my porridge I also serve It with yoghurt and granola, pancakes, waffles or why not with a roasted Pumpkin and brussels sprout salad!

When I make date caramel and crispy buckwheat I make extra of everything - the date caramel stays well for weeks in the fridge, and the buckwheat for months in room temperature!

Creamy pumpkin saffron porridge with cinnamon fried apples, yoghurt, date caramel and crispy buckwheat

2 bowls

Ingredients

3/4 dl steel cut oats, soaked over night

1/2 dl buckwheat groats, soaked over night

2 dl grated pumpkin

3 dl water

1 dl oat mylk

1/2 tsp ground cardamom

1 pinch ground cloves

1 tiny pinch ground saffron

Flakey salt to taste

Cinnamon fried apples

1 red apple

1 tsp rapeseed oil

1/2 tsp ground cinnamon

1 tsp ginger, grated

1 tsp maple syrup (optional)

Date caramel

10 fresh dates, pitted

1/2 dl water

1 pinch flakey salt

Crispy buckwheat

2 dl whole buckwheat groats

1 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp ground cloves

For serving

Lingonberries

Toasted seeds

Plant-based yoghurt

Dried flower sprinkle

How to

Soak the steel cut oats (in 3 dl water) and buckwheat overnight, in separate bowls. Rinse the soaked buckwheat well. Bring oats, soaking water, oat mylk, pumpkin and spices to a boil and let simmer for 10 minutes. Add more water if needed. Add the soaked buckwheat and let simmer for 1 another minute. Salt to taste.

Slice the apple. Fry in a bit of oil together with the ginger until soft, season with cinnamon and fry for another couple of minutes. Add the maple syrup. Salt to taste. 

Mix dates and water until creamy. Salt to taste.

Crispy buckwheat. Pre heat the oven to 175°C. Bring a pot with water to a boil, remove from heat, add the buckwheat (not the soaked ones but the dry) and then rinse with cold water in a fine mesh strainer. Let drain then toss together with the spices. Put on a baking tray and toast in the middle of the oven until dry and crispy, takes about 10 minutes. Stirr around halfway through.

Divide the porridge in 2 bowls. Top with lingonberries, cinnamon fried apples and a dollop of yoghurt. Drizzle with date caramel and sprinkle with buckwheat, seeds and flowers.

“Recipe created in collaboration with Fiskars and their line Norden Steel. A special mineral coating prevents any yummy things to stick to the pan or saucepan and makes it easy to wash up. And also - very important - all their products are made of 70% recycled materials! Read more about the products here"

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- I annonssamarbete med Fiskars - 

En gröt inspirerad av råvaror och kryddor som värmer i höstmörkret, framtagen i samarbete med Fiskars och deras serie Norden Steel (läs mer om varför deras stekpannor och kastruller gör matlagningen ännu roligare längre ner!). Gröt gjord på kross (istället för gryn) får extra gott tugg, och med lite rivna grönsaker i blir gröten både mer smakrik och mättande. Pumpan kan bytas ut mot morot eller palsternacka för variation, och även toppingen kan varieras i oändlighet! Något som gärna alltid får vara med är dock de kanelstekta äpplena, med en touch av lönnsirap. Världens enklaste att svänga ihop och så väldigt gott! Förutom att toppa gröten med är de väldigt goda att servera tillsammans med sval yoghurt och granola eller varför inte till en rostad pumpa- och brysselkålssallad.

Jag passar på att göra en större sats när jag gör dadelkaramell och mitt krispiga bovete. Dadelkaramellen håller minst ett par veckor i kyl, och bovetet kan stå flera månader - även om det knappast lär finnas något kvar så länge eftersom det är perfekt att strö över det mesta!

Krämig pumpasaffransgröt med kanelstekt äpple, yoghurt, dadelkaramell och krispigt bovete

2 portioner

Ingredienser

3/4 dl krossad havre eller korn, blötlagda över natten eller minst 8 timmar

2 dl riven matpumpa, exempelvis Hokkaido eller Butternut

3 dl vatten

1 dl havredryck

1/2 tsk malen kardemumma

1 krm malen nejlika

1 knivsudd malen saffran

1 nypa flingsalt 

Kanelstekt äpple

1 svenskt äpple

1 tsp rapsolja

1/2 tsk malen kanel

1 tsk lönnsirap (valfritt)

Dadelkaramell

10 färska dadlar, urkärnade

1/2 dl vatten

1 nypa flingsalt

Krispigt bovete

2 dl torkat helt bovete

1 tsk malen gurkmeja

1/2 tsk malen ingefära

1/2 tsk malen nejlika

Till servering

Växtbaserad yoghurt

Torkade blommor

Gör såhär

Blötlägg krosset över natten i dubbel mängd vatten. Koka ihop kross, vatten, pumpa, havredryck och kryddor. Låt småputtra i 10 minuter, tillsätt mer vätska om det behövs. Smaka av med salt mot slutet av koktiden.

Dela äpplet på mitten, skär bort kärnhuset och skär resten i skivor. Värm upp oljan till medelvärme i en stekpanna, lägg ner äppelskivor och fräs i 5 minuter tills de mjuknar. Strö över kanel och lönnsirap, fortsätt fräsa tills allt täckts av den söta kanelen. Ringla över lönnsirap.

Mixa dadlar och vatten till en karamellsås. Smaka av med salt.

Värm ugnen till 175°C. Koka upp vatten i en kastrull, ta bort från värmen och häll i bovetet. Häll sedan av vattnet och skölj av bovetet med kallt vatten. Låt rinna av väl och blanda sedan med kryddorna. Sprid ut bovetet på en bakplåt och rosta i mitten av ugnen i ca 10 minuter, tills det är helt torrt och krispigt.

Fördela gröten i två skålar. Toppa med kanelstekt äpple och en klick yoghurt. Ringla över lite dadelkaramell och strö över krispigt bovete. Garnera med bovete.

“Inlägg i samarbete med Fiskars och deras nya linje Norden Steel. En speciell mineralbeläggning gör att inga godsaker fastnar i pannan eller kastrullen, den är lätt att rengöra och sist men inte minst så är produkterna gjorda av 70% återvunnet material! Läs mer om produkterna här“

Carrot cake porridge with lingonberries, apple and tahini

Carrot cake porridge with apple, lingonberries and tahini

Serves 2

Ingredients

2 dl / 0.8 cups steel cut oats

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

5 dl water

1 dl / 0.4 cups unsweetened oat mylk

1/2 dl / 0.2 cups soaked * buckwheat (optional but gives the porridge even more delicious texture)

1 carrot, finely grated

salt to taste

Topping

Frozen lingonberries

1 apple

cacao nibs

pepitas **

lingonberry powder

edible flower sprinkle

light tahini

flakey salt

How to

Bring oats, spices, water and almond mylk to a boil. Let simmer for a couple of minutes while stirring, until you get a creamy and delicious porridge. Rinse the buckwheat. Add the soaked buckwheat and carrot, let simmer 30 seconds. Salt to taste.

Divide in to two wide bowls. Topp with lingonberries, apple, cacao nibs, pepitas. Powder with lingonberry powder. Sprinkle the flowers and drizzle with tahini!!

* How to soak buckwheat: Put dried whole buckwheat in water and 1 tsp apple cider vinegar for every 2 1/2 dl water over night. Rinse thoroughly in the morning. You can store the soaked buckwheat in the fridge for several days and add in your morning porridge or lunch salad. Rinse before use.

** Pepitas are similar to pumpkin seeds but comes form hull-less pumpkin varieties whereas pumpkin seeds comes with a hull. However - the green seeds seen on the porridge above are sometimes referred to as pumpkin seeds too! Note that in Swedish we’d call them “pumpafrön”.

Buckwheat carrot porridge with - lots of things

Ever heard of brinner? That’s a word for “Breakfast for dinner”. Genius if you ask me as breakfast is a favourite and when making a hearty breakky if works for any time of the day! I know this blog is starting to look like an all porridge feed but as I really wanted to share this one, with soaked buckwheat groats and fresh ginger in it, I figured there just have to be another porridge recipe here! So, enjoy - my latest porridge craving coming up below!

Photo by Agnes Maltesdotter

Buckwheat carrot porridge with - lots of things

Serves 2

Ingredients

1 dl / 0.4 cups rolled oats

1 1/2 dl / 0.6 cups whole buckwheat groats, soaked over night or for at least 8 hours + preferably also sprouted *

3 dl / 1.2 cups water

2 dl / 0.8 cups unsweetened plant mylk of your choice

2 carrots, peel still on and finely grated

1 Tbsp fresh ginger, grated

1 tsp ground turmeric

a pinch of salt, preferably unrefined

Topping suggestions (pretty much everything works here)

kale powder (yes you read it, dried kale mixed in to a lovely powder!)

sweet cocktail tomatoes

tahini

shredded coconut

dried organic fruits and berries (such as goji berries, mulberries, apricots)

walnuts

How to

Rinse the buckwheat thoroughly. Bring oats, water, mylk, carrot, ginger and spices to a boil, let simmer for 2 minutes. Add the buckwheat and simmer for another minute. Stir every now and then to get a creamy porridge. Maybe add a bit more water/mylk to get you desired consistency. Salt to taste. Let the porridge cool slightly then top with your favourites!

* How to soak whole buckwheat groats: Put the groats in a bowl and fill with the double amount of water. Add 1 Tbsp for every 5 dl / 2 cups (this helps the soaking process). Let soak over night or for at least 8 hours. Rinse well and drain. Now your buckwheat are ready to be eating - but if you have time you can also sprout them! If so put them in a fine mesh strainer (or in a sprouting jar) and let sprout for at least 24 h, rinse with water 2 times daily until your groats grow a teensy little tail! Store, well drained, in a jar in your fridge.

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Porridge season is here for sure, and I’m having a warming bowl of this hearty creaminess as often as I can. I like mine best - no matter if I have it for breakky / brunch / lunch at home / light dinner - cooked with lots of warming and nourishing spices and gated veggies, and of course I top it with LOTS of savoury toppings!

Creamy carrot cake porridge with avocado, apple, tahini and tomato

Serves 2

Ingredients

2 dl / 0.8 US cups rolled oats

4 dl / 1.6 US cups water

2 dl / 0.8 US cups oat mylk

1 tsp ground cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1/2 tsp ground cardamom

1 tbsp chia seeds

2 carrots, finely grated (grated butternut squash and/or courgette is a few other favourites!)

For serving

1 avocado

1 autumn apple

tahini

chia seeds

flakey salt + freshly ground black pepper

How to

Bring oats, liquids, spices and chia seeds to a boil. Let simmer until creamy, while stirring throughout. You might want to add more liquid or let it keep simmer to get your desired consistency.

Add the carrots and let simmer for a few seconds. Remove from the heat.

Divide in two bowls. Top with sliced avocado, apple and tomatoes. Add a big spoon of tahini. Sprinkle everything with flakey salt and chia seeds - the avocado likes to get a sprinkle of pepper as well!!

Breath. Be here. Enjoy!

Turmeric porridge with apple sauce, lingonberries and buckwheat

A warming and really smooth porridge filled with flavour! Cook your own apple sauce in no time att all, and top the whole thing with lingonberries and crispy toasted buckwheat. A perfect way to start the day!

Make a big batch of the spice blend for the porridge at the same time and store in an airtight container - ready to use for any porridge occasion during the coming weeks! 

Turmeric porridge with apple sauce, lingonberries and buckwheat

Serves 2

Ingredients

1.5 dl / 0.63 cups millet flakes

7 dl / 3 cups water

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

Apple sauce

1 red apple

1 pinch ground cinnamon

1 pinch salt

Topping

1 dl / 0.4 cups lingonberries

0.5 dl / 0.2 cups dried buckwheat groats 

How to 

Thaw the berries. 

Bring millet flakes, water, spices and salt to a boil. Let simmer and keep stirring for about 2 minutes, until you get a creamy porridge. 

Core the apple and cut in to small pieces. Cook with a splash of water and cinnamon in a small saucepan until the apple is soft. Mix in to a sauce using an immersion blender. Salt to taste. 

Put the buckwheat in a fine mesh strainer. Bring some water to a boil and then pour over the buckwheat. Rinse with cold water and let drain for a few minutes. Toast in a dry pan, on medium heat, until golden and crisp. Let cool. 

Divide the porridge in two bowls. Serve with apple sauce, lingonberries and buckwheat on top. 

* This is a recipe from “Två Dagar” distributed by Göteborgs-Posten, published 10th of February 2018. Recipes, styling and photo by me.