Nordic granola

Nordic Soured Milk & Caramalized Grains



Yield 2 persons


500 decilitre milk

1 decilitre sour milk, like kefir

1 decilitre oatmeal

1 decilitre rye grains

1 decilitre spelt grains

1 tablespoon butter

2 tablespoons honey


  1. Heat the milk just below the boiling point and remove from the heat.
  2. When cooled, add the kefir/ soured milk and stir well.
  3. Let sit for 24 hours at room temperature covered with a kitchen towel to thicken.
  4. At this point the soured milk can be served and eaten, but it's always nicer cold- so put it in the fridge for a couple of hours.
  5. To make the granola, add the grains to a frying pan and dry roast for a couple of minutes until golden.
  6. Add the butter and honey and stir well until blended.
  7. Transfer the mixture to a baking sheet and let coold down.
  8. When cooled down, roughly chop the grains and arrange a bowl of soured milk with new roasted grains.
  9. Enjoy a Norwegian tradition!

Courses Breakfast

Cuisine Norwegian

Recipe by My Nordic Kitchen at