Swedish Semla Porridge (Semmelgröt)

In Sweden, February is the month for celebrating Semla – A cardamom flavored Swedish bun. It is also known as Fettisdagen” (Fat Tuesday) in February/March. But Semlor (plural for semla in Swedish) are starting to pop up in the bakeries at the beginning of January.

There is also porridge version of this fat bun called Semmelgröt. It is a warming breakfast dish with a flavour of cardamom served with warm almond milk, whipped coconut cream, almond butter and chopped or sliced almonds on the top. Semmelgröt is truly wonderful for cold winter days to bring some comfort to your way.

serves 1

1/2 cup rolled oats
1 1/2 cup water or almond milk
1 tbsp maple syrup
2 tsp dried raisins
1 tsp ground cardamom
1/4 tsp pink Himalayan salt

For Serving
1/4 cup warm almond milk
1/4 cup coconut cream
2-3 tbsp almond butter
2 tbsp toasted sliced almonds

1. Place the oats, cardamom, raisins and salt to the pot. Add the water or plant based milk (oat, pea or almond milk recommended) of your choice.
2. Cook the oats until they are soften enough and the texture has thickened. Stir occasionally during the cooking process.
3. Meanwhile heat the almond milk for the topping in a separate bowl on low heat.
4. In a pan, on low-medium heat toast your almonds, keep your eye on them since they are tend to burn easily.
5. Transfer your porridge to a plate or bowl. Add the almond butter and the whipped coconut cream. Sprinkle some toasted almonds on top.
6. Pour the warm almond milk over the porridge, dust some extra cardamom if you like. Serve immediately.