A very hygge Thanksgiving | Part 2: Nordic morning bowls recipe

Read A very hygge Thanksgiving Part 1’s recipe here.

Though hygge is technically Danish in origin, these Nordic morning bowls will bring cosiness, calm and comfort in the darker days to come. How can you work this into your Thanksgiving plans? Don’t worry, we’re not insisting you serve this along side your grandmother’s lengendary cranberry sauce. This glorious spin on porridge would be a great way to start Thanksgiving day. Get in something warming and filling that will power you through the morning (or until 3pm when the feasting commences).

From A Modern Way to Cook by Anna Jones.

Nordic morning bowls Anna Jones A Modern Way To Cook

Nordic morning bowls

I have come to think of porridge in the same way I think of soup – a wonderful warming bowl of gentle goodness – but that’s not enough for me; I like texture changes and flavour pops in my food, so just as I spend a few extra minutes thinking about how to create toppings, texture and flavour for a bowl of soup, I have started to do the same for my bowls of porridge.

I tend to eat porridge when it’s cold, so Nordic spices and wintry vibes are what I want.

If you can think ahead, putting the oats, milk and spices into a bowl and then into the fridge overnight will help make the oats easier to digest and save you time in the morning. Just pour into a pan when you’re ready to make your porridge. This works well with quinoa flakes or millet flakes too.

Serves 4
10 minutes

200g rolled oats
300ml milk of your choice
(I use unsweetened almond)
2 dates
a pinch of ground cinnamon
a pinch of freshly grated nutmeg
a pinch of ground cardamom
1 teaspoon vanilla extract

honey (optional)
2 tablespoons almond butter
a handful of raisins or currants
a scattering of hemp seeds
coconut yoghurt
1 apple

Get all your ingredients and equipment together.

Put the oats and milk into a saucepan with 125ml of cold water and a pinch of salt and start to warm it over a medium heat. De-stone and roughly chop the dates and add to the pan with all the spices and the vanilla.

Stir the porridge and cook until it is thick and creamy. Once you’ve got it to the consistency you like, take it off the heat and spoon it into deep bowls, adding a squeeze of honey if you like your porridge sweet. Top with a spoonful of almond butter, a scattering of raisins and hemp seeds, a spoonful of coconut yoghurt and a good grating of apple. Hand-warming bowls of good stuff.


A Modern Way to Cook


A Modern Way to Cook
Anna Jones
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