Finnish Rye Porridge with Nuts & Wildflower Honey
Finnish Rye Porridge with Nuts & Wildflower Honey
A hearty, rustic porridge with deep, nutty flavors, Finnish rye porridge is a nourishing way to start the day. Made with whole rye grains, this dish has a rich, slightly tangy taste that pairs beautifully with the natural sweetness of wildflower honey. Topped with crunchy nuts and a hint of cinnamon, this warm and satisfying breakfast is packed with fiber, protein, and slow-releasing energy—perfect for crisp mornings or when you need a comforting, wholesome meal.
Print RecipeIngredients
- 200 g Whole rye grains
- 750 ml Water
- 1 C Whole milk
- 1/4 tsp Salt
- 1 tbsp Butter
- 2 tbsp Wildflower honey
- 1/4 C Chopped nuts hazelnuts, almonds, or walnuts
- 1/2 tsp Ground cinnamon
Instructions
- Prepare the rye: Rinse the rye grains under cold water, then place them in a pot with water and bring to a boil. Reduce to a simmer and cook for about 25 minutes, stirring occasionally.
- Add milk & butter: Stir in the milk, salt, and butter. Continue to simmer for another 5 minutes, stirring until thick and creamy.
- Serve: Divide into bowls, drizzle with wildflower honey, sprinkle with chopped nuts, and dust with cinnamon. Enjoy warm!
Notes
Why Take the Time for Rye?
Rye grains take longer to cook than oats, but their dense, hearty texture and rich, slightly tangy flavor make them worth the wait. Unlike quick cereals, this traditional porridge provides a sustained release of energy, keeping you full and focused for hours. High-Protein Start, No Eggs Needed
Many high-protein breakfasts rely on eggs, but this porridge offers an excellent alternative while still delivering a solid 12g of protein per serving. The combination of rye, milk, nuts, and honey fuels your morning without the need for animal protein—ideal if you’re looking for variety in your routine. Make-Ahead Tips for Busy Mornings
Rye grains take longer to cook than oats, but their dense, hearty texture and rich, slightly tangy flavor make them worth the wait. Unlike quick cereals, this traditional porridge provides a sustained release of energy, keeping you full and focused for hours. High-Protein Start, No Eggs Needed
Many high-protein breakfasts rely on eggs, but this porridge offers an excellent alternative while still delivering a solid 12g of protein per serving. The combination of rye, milk, nuts, and honey fuels your morning without the need for animal protein—ideal if you’re looking for variety in your routine. Make-Ahead Tips for Busy Mornings
- Soak Overnight – Reduce cook time by soaking the rye grains in water overnight. This softens them and speeds up cooking to about 15 minutes in the morning.
- Batch Cook & Reheat – Make a larger batch and store in the fridge for up to 4 days. Reheat with a splash of milk for a fresh, creamy texture.
- Slow Cooker or Instant Pot – Let your slow cooker do the work overnight for a ready-to-eat breakfast in the morning, or use a pressure cooker for a fast-tracked version in about 10 minutes.
Nutrition
Calories: 263kcal | Carbohydrates: 32g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 163mg | Potassium: 273mg | Fiber: 1g | Sugar: 27g | Vitamin A: 203IU | Vitamin C: 0.3mg | Calcium: 199mg | Iron: 1mg
Servings: 2
Calories: 263kcal