Food

Whipped Cranberry Porridge

February is here, which means there are (only) six weeks until spring! This month, we’re sharing food writers’ favorite breakfast recipes. First up, Sini from My Blue and White Kitchen shares this beautiful twist on oatmeal…

Whipped Cranberry Porridge
by Sini Ellen of My Blue and White Kitchen in Finland

Porridge is often associated with being boring and tasteless. However, I think porridge may be one of the tastiest and most versatile breakfasts; it can be made with various grains and adapted to the season. Porridge is very popular all over Scandinavia. Whipped berry porridge is traditionally enjoyed in both Finland and Sweden and is eaten for breakfast, as a quick midday meal, and even for dessert. I wanted to share a recipe for a not-too-sweet breakfast porridge that highlights the wonderful flavor of cranberries.

Feel free to adapt the recipe to your liking. I like to keep some of that tartness, but should you prefer it sweeter, simply use more sugar. You can substitute regular farina with whole wheat or spelt farina if you want to go an even healthier route. Whipped berry porridge is most often made with lingonberries, the Nordic counterpart of cranberries. However, you can use whatever berry you have on hand or like the most, such as black or red currants, strawberries, rhubarb or raspberries. Discover the different flavors and colors! Enjoy the porridge with milk of your choice, such as whole milk, nut milk or coconut milk. If you like, you can serve it with one or more of the following toppings: berries, toasted coconut flakes, toasted nuts or bee pollen. Whatever you choose to go for, you’ll have a delicious, vibrant and healthy start to the day!

Recipe: Whipped Cranberry Porridge
Serves 4

What you’ll need:

3 ¼ cups water
2 cups frozen (or fresh) cranberries
pinch of fine sea salt
½ to ¾ cup granulated sugar, depending on your taste
⅔ cup farina (cream of wheat)
milk of your choice, for serving
optional toppings of your choice

In a medium pot, combine the water and cranberries. Bring to a boil, and boil for 10 to 15 minutes.

Add the salt and sugar. Gradually whisk in the farina. Depending on how long your farina needs to be cooked, let simmer for 5 to 10 minutes stirring constantly. Taste and add more sugar if desired. Remove the pot from the heat and let the porridge cool to room temperature.

When the porridge has cooled to room temperature, whisk until light and fluffy. The color will turn from magenta to light pink.

Serve either at room temperature or cold, with milk and toppings of your choice.

The porridge can be stored in the fridge for a couple of days. For the perfect texture, whisk it again before serving.

Thank you so much, Sini!

P.S. More recipes, including egg in a hole and baked blueberry oatmeal.

(Photos and recipe by Sini Ellen. Thanks to Caroline Donofrio for her help with this series)

  1. Carol says...

    My mother made this in the 1970s with Cream of Wheat (which I did not like at the time). So good!

  2. OMG, i love this! making!!

  3. I’ve been on the oatmeal grind and need to spice it up a little bit, NEED to try this!

  4. You can find farina (a.k.a. Cream of Wheat) next to oatmeal in any supermarket, Quaker brand is usually readily available.

    This recipe looks like dessert for breakfast–just perfect!

    I also love cream of wheat topped with chunky cinnamony apple sauce (preferably home-made).

  5. This porridge is gorgeous! I had no idea porridge could look this good. Sini is amazing!

  6. Yay! I love Sini! Her photos and recipes are always so dreamy. Who ever would have thought porridge could look so absolutely gorgeous!?!

  7. I’m such a fan of porridge that I will definitely need to try this.

    Rae | love from berlin

  8. I love cream of wheat topped with berries, but never thought to actually incorporate them in the cooking process. Excited to give this a try!

  9. Mm I had porridge all the time growing up in Sweden! My favorite is with (this sounds weird but it’s delicious) a dab of butter which melts in, milk, cinnamon, and sugar. This looks healthier but equally delicious!

  10. Hey this is great! Even as a fellow finn, I had completely forgot the existence of this wonderful meal. Love the photos, too. Great job, Sini!

  11. My (Finnish-American) mother makes this and it’s delicious! Her recipe is delightfully tart and airy, like eating a glossy cranberry cloud.

    I’m excited to explore Sini’s blog for more Finnish recipes like those I enjoyed as a kid. Thanks for sharing!

  12. OH MY GOD! I am from Sweden (and have a Finnish mom) and grew up with this porridge. My favourite is whipping it A LOT, then storing it in the fridge over the night so its COLD, more stiff and not “runny” at all. Also served with super cold, full fat milk. It never crossed my mind you can make this out of cranberries, I should try it since I don’t live in Sweden anymore and don’t have access to Lingonberries. Fun fact – its called “klappgröt” in Swedish, “klapp” meaning the same as clap, the act of clapping your hands, and gröt is porridge. Basically – Clap Porridge!

  13. Wow, what a striking color! I have all of this on hand already – thinking this might make a great, cozy Valentine’s Day breakfast.

  14. So going to try making this on Sunday!

    sustenanceandstyle.com

  15. i can’t eat oatmeal so I’m a cream of wheat junky! my favourite lately is adding 1/2 peanut butter 1/3cup maple syrup and a teaspoon of cinnamon to 2 cups of milk to 1/3 cup cream of wheat! when its all done and in my bowl i stir in chocolate chips, its like a cooke for breakfast

  16. This looks good. I detest oatmeal – but I LOVE cream of wheat. Although I usually make it with just butter, salt and pepper. The tartness of the cranberries makes me think I might like this.

  17. It’s so pretty and pink! I always loved cream of wheat growing up, and have been looking to mix up our usual steel cut oats a little, so this might be a winner!