Danish Porridge (Grød)

For current and past DIS Copenhagen students, you may remember the enticing smells of Torvehallerne (the Glass Market) as you made your way past fresh fish, local produce, and gourmet foods. One Torvehallerne favorite is ‘Grød,’ the restaurant that serves the simple and delicious Danish delicacy of porridge.

“It’s not hard getting out of bed with a smile on your face when this delicious food is awaiting you! Scandinavians have a long tradition for eating porridge and it now has achieved an international renaissance as its health benefits have become more widely known.” – Catharina Sofie Rosendal, DIS Staff Member

Danish Porridge (Grød)

Adapted from the recipe of Catharina Sofie Rosendal


Serves 1

1 cup coarse oats
1 cup water
1 cup milk (or oat milk for a vegan option)
1 pinch of salt

To serve
1 handful of almonds, finely chopped
1 apple, chopped
Cinnamon, to taste
1 to 2 teaspoons caramel sauce or cane sugar


Mix water, milk, and oatmeal together in a saucepan; bringing to a boil on medium heat. Once boiling, immediately drop the temperature to low heat, stirring for 5 minutes or until the consistency is perfect.

Stir in a pinch of salt to taste and remove from heat.

To serve

Dish up immediately into a bowl while hot and top with apple, cinnamon, chopped almonds, and caramel sauce (if you are feeling sinful!). Or, you can sprinkle with a bit of cane sugar.

Cook’s note

The toppings for your porridge can change with the seasons or with your preferences. Try different nuts, and switch in fruits such as raspberries, blueberries, strawberries… your options are endless!

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