Drømmekage Grød (Porridge with Caramelized Coconut Topping)
A hearty porridge topped with vanilla yogurt and a crispy, caramelized puffed rice topping - the Danish grød you'll want to eat every day!
Ingredients
Porridge
- 100 grams rolled oats (can also use instant oats, steel cut oats, or other preferred type of oat - the cooking time and amount of liquid may vary!)
- 500 ml milk or water
- Pinch of salt
Toasted Rice Cereal Topping (This will make extra topping!)
- 15 grams unsalted butter
- 15 grams brown sugar
- 50 grams puffed rice cereal
- 40 grams unsweetened coconut flakes
- 1 tbsp coconut oil or vegetable oil (optional - to crisp the cereal in the oven!)
Toppings
- 80-120 grams vanilla yoghurt (add as much or as little as you would like!)
- Sprinkle of coconut flakes
Instructions
- To make the puffed rice topping, melt the butter and sugar together over a low heat until the sugar dissolves and you have what looks like a sauce. Make sure to stir and keep it on low heat so it doesn't burn!
- Combine puffed rice and coconut flakes in a bowl, then pour the butter/sugar over it. Mix together well.
- Add the coconut oil, spread on a lined baking sheet, and bake on 350 F (176 C) for 8-10 mins until crispy and golden brown. Stir if it seems like it is browning quickly, and keep an eye on it!
- Make the porridge by combining the oats and milk in a pot on the stove with a pinch of salt. Cook over a low heat until you get the texture you like - keep adding milk or water if it gets too dry!
- Assemble. Start with the porridge base on the bottom, then top with vanilla yogurt, the puffed rice topping, and a sprinkle of coconut flakes. Enjoy!
- Save the leftover rice cereal topping in an airtight container for porridge the next day!