Barley porridge with blueberries and hazelnuts recipe by Niklas Ekstedt

Niklas Ekstedt

Niklas Ekstedt

18th September 2018
Niklas Ekstedt

Barley porridge with blueberries and hazelnuts recipe by Niklas Ekstedt

Barley porridge with blueberries and hazelnuts recipe by Niklas Ekstedt.

Since the Viking period, people in the Nordic region have eaten barley porridge with a knob of freshly churned butter. Today we know that coarsely chopped barley is a good source of resistant starch and other healthy fibres. The substances in blueberries and other red berries and fruit help to keep your gut flora in shape.


  • serves 4
  • 200 g barley groats
  • 700–800 ml water
  • 1 tsp salt
  • 2 tbsp butter
  • 100 g fresh or frozen blueberries
  • 2 tbsp fresh honey
  • 3 tbsp hazelnuts
  • 200–400 ml milk (or plant-based milk such as almond or oat milk)


1. Place the barley groats, 500 ml water and salt into a saucepan.
2. Simmer carefully for 30 minutes, stirring occasionally, and dilute with more water to the desired consistency.
3. Top with a knob of butter, blueberries, honey, hazelnuts and milk.

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