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)