Uuniohrapuuro (Baked Barley Porridge)
Uuniohrapuuro is a comforting and hearty baked barley porridge, a traditional Finnish breakfast dish. Slowly cooked in the oven, it develops a creamy texture and a slightly nutty flavor, often served with jam or sugar.
🧂 Ingredients
- 2 dl Pearl barley(about 1 cup)
- 1 liter Whole milk(about 4 cups)
- 0.5 liter Water(about 2 cups, can use all milk)
- 3 tbsp Butter(1 for greasing, 2 for porridge)
- 0.5 tsp Salt(or to taste)
👨🍳 Instructions
- 1
Preheat oven to 175°C (350°F).
💡 Tip: Alternatively, a lower temperature (100-110°C / 210-230°F) can be used for overnight baking (8 hours). - 2
Grease an oven-safe dish (approx. 2-liter capacity) with 1 tablespoon of butter.
💡 Tip: A round ceramic or glass dish works well. - 3
Rinse the pearl barley under cold water. Add the rinsed barley, milk, water, remaining butter, and salt to the prepared dish.
- 4
Stir gently to combine. Place the dish in the preheated oven.
💡 Tip: Ensure the dish is not filled too full, as the porridge will expand during cooking. - 5
Bake for 2 to 4 hours, stirring occasionally (especially in the first hour), until the barley is tender and the porridge has thickened to your desired consistency.
💡 Tip: Stirring helps prevent sticking and ensures even cooking. The longer it bakes, the creamier and richer the texture. - 6
Remove from oven. Serve warm, topped with a pat of butter, jam (like raspberry or lingonberry), or a sprinkle of sugar and cinnamon.
💡 Tip: This porridge is excellent for breakfast or as a comforting dessert.
💡 Pro Tips
- ✓For an even richer flavor, you can replace some of the milk or water with cream.
- ✓If you prefer a slightly caramelized crust, you can increase the oven temperature to 180°C (350°F) for the last 15-20 minutes of baking, watching closely to prevent burning.
- ✓Leftovers can be stored in the refrigerator and reheated.
🔄 Variations
- Some recipes use rice instead of barley.
- Add a pinch of cardamom for an aromatic twist.