Oatmeal (Havregrøt)

An interesting variant is using steel cut oats. In that case take half of the liquid, substitute it with water, and soak the oats in for 24 hours. The day after give them a stir to distribute the starch a bit, add the other half of the liquid, and bring it to a boil. Towards the end add the salt.

Oatmeal (Havregrøt)

Created on 2020-04-13
Last updated on 2026-03-21

Recipe should yield this much: 658 g.

Estimated time needed: At least 16 minutes. At most 16 minutes.

Ingredients

600 g milk
150 g oats Rolled or instant oats. Use instant oats if you want a more mushy result, or rolled oats if you want the resulting porridge to have more texture/be more chewy.
3 g salt 1.5 g is about a half teaspoon (assuming 1 tsp ≈ 6 g).

Scaling

Percent %
By ingredient

Timeline

Directions

⌛ Active time 10 minutes

  • 600 g milk

Boil milk:

Bring the milk to a boil over medium heat. Remember to stir so that it doesn't become burned.

⌛ Active time 5 minutes

  • 150 g oats | Rolled or instant oats. Use instant oats if you want a more mushy result, or rolled oats if you want the resulting porridge to have more texture/be more chewy.
  • 3 g salt | 1.5 g is about a half teaspoon (assuming 1 tsp ≈ 6 g).

Add oats:

Add oats and a pinch of salt. Stir and let thicken until you reach a consistency you like.

⌛ Active time 1 minutes

Serve with butter:

Brown sugar and cinnamon are also good additions, or you can try with some dark syrup.