Danish grød – all the rage!

When we were in Denmark last summer, we finally got the chance to try Grød for the first time. And we don’t mean porridge – we’ve obviously tried that before – but the restaurant, Grød, which has 9 locations now in Denmark. I remember seeing it all over social media a few years ago, and wondering how a place could charge so much for a bowl of porridge. But with really fun twists on both sweet and savory porridge, it’s actually a very creative idea for a restaurant.

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So while we were in Copenhagen and at Torvehallerne food market, I gave it a try, although it was lunchtime, so I went for a savory option. It was actually the hoisin chicken bowl, so not too sure it counts as porridge. But it was absolutely delicious, not to mention hearty and reasonably healthy, and that seems to be exactly why Danish grød – both the restaurant and porridge itself – has become all the rage!

Porridge with coconut puffed rice and vanilla yoghurt.

What is drømmekage?

This adventure to Grød over the summer then inspired us to start a series at the beginning of 2026, trying out different Danish dessert ideas in the form of porridge. If you follow us on Instagram or TikTok, you’ll have seen our rhubarb and cardamom version, our risalamande-inspired bowl, our æblekage version, and finally, our drømmekage porridge. This is the one we decided to share first because it was just too delicious!

If you’re unfamiliar with Danish desserts, though, you may be wondering – what is drømmekage? Well, luckily, we have a recipe for it – check it out here. It directly translates to “dream cake,” and it’s so good. Definitely a childhood favorite for many Danes, thanks to a crispy caramelized coconut layer on top of a soft vanilla cake. The crunch, sweetness, and delicious combination of flavors is hard to beat. So check out that recipe when you’re looking for a showstopping cake, especially to share! And read on to learn how we replicated those flavors and textures in a bowl of oatmeal.

The porridge hybrid of your dreams

Now that you know what drømmekage means, you’ll know why we’re calling this the porridge of your dreams. Plus, it’s just an unbelievable breakfast for any day of the week. The base is basic – just oats cooked in some milk until they break down and the oatmeal is nice and creamy. Then, vanilla yogurt goes on top, which you can either make yourself or buy at the store. We top it off with a caramelized crunchy topping, which mimics the cake topping of coconut and brown sugar. The end result is a porridge that is just sweet enough, without being too sweet, is creamy and filling, but has great crunch from the topping, and plenty of coconut and vanilla flavor.

Crispy and crunchy topping

What’s in this crispy and crunchy topping, you ask? Puffed rice, of course! I’m not too sure how we came up with this, but we wanted a topping that was crunchy, but not like granola. That led us down the route of puffed rice, and then we thought, why not toast it? Throw in some brown sugar, butter, and coconut flakes, bake it in the oven, and it turns into an incredibly delicious topping. In every spoonful, you get creaminess, lots of flavor, and great crunch – what more could you ask for?

A spoonful of porridge with coconut puffed rice and vanilla yoghurt.

Ingredients you’ll need

To make this recipe you’ll need: oats, milk, salt, vanilla yogurt, puffed rice (rice krispies), brown sugar, butter, unsweetened coconut flakes, and a little bit of vegetable/coconut/olive oil. In terms of the oats, we use rolled oats, porridge oats, or Scottish oats. You could use other types of oats, but they may just need to cook for longer time depending on what kind they are. If you don’t want to buy vanilla yogurt specifically for this recipe, we can also recommend making your own by combining plain yogurt with a bit of vanilla extract and some honey or maple syrup to sweeten it. Finally, we’d highly recommend getting unsweetened coconut flakes, but sweetened could work too, just reduce the amount of sugar in the topping so it doesn’t become too sweet.

How to make our drømmekage-inspired Danish grød

Start by making the topping, because this has to bake in the oven. Heat the brown sugar and butter on the stove over a low heat until just combined. In a bowl, add the puffed rice and unsweetened coconut flakes. Pour the sugar/butter into the rice and stir to coat. If the brown sugar clumps up a little bit, that’s ok! Finally, spray with a little bit of oil (of your choice) before baking. This just helps it crisp up even more, but you can leave it out if you don’t want to use it.

Keep a good eye on the topping while it bakes, so it doesn’t burn. In the meantime, cook the oats, milk, and salt together on the stove over a medium heat until the porridge reaches a consistency that you like. You can keep adding milk or water if you need to loosen it up at all. To assemble, add the porridge to 4 bowls, then top with vanilla yogurt and sprinkle the topping on top. Finish with an extra sprinkle of coconut flakes. Enjoy!