Oatmeal Porridge & Slow Roasted Figs

Saturday was porridge day. That’s what my father told me, and what his mother told him. My farmor (grandmother) loved to cook. We often saw the back of her pearl white hair as we, as kids, sat at the kitchen counter, waiting with excitement of what to come. She would cook the porridge in her narrow, almost non excistent kitchen. With green, brown and white patterned wall and the dark brown kitchen counter, with slightly worn out cupboard, we couldn’t help but feel like we belonged in the 60’s.

The porridge would be made with full fat milk. This was never a discussion- children needed full fat milk to grow and be healthy. This opinion goes back to the time when Norway wasn’t as wealthy as today. Struggeling to obtain enough food and drink- no wonder they would rely on full fat products and cheap grains.

A red and white table cloth made of plastic covered the table. Metal chairs covered in a dark brown seat to match the kitchen counter. It didn’t scream style, but it didn’t matter- we were home. As we sat squashed up around the kitchen table, we would eat. The warm, steaming porridge- made of big, whole grain oats, would be drizzled with a lot of cinnamon and topped off with a knob of butter.

One day I got a hold of the loveliest figs at the farmers market. I couldn’t help myself. As soon as I had bought them, I grabbed one from the bag- ripped it open and devoured it. It was delciously pink, soft and moist. When eating porridge for a good 26 years, one would need to change it up a bit- and I thought why not combine two of my favorite recipes. I am a sucker for slow roasted figs, especially drizzled with honey. They get this caramalized, almost candy-like consisntecy. A perfect topping and decoration for a rather dull looking porridge.