Rye Porridge w. RAWsome Blackberry Compote

Can I tell you a little secret?

I’m absolutely in love with breakfast and always looking for new seasonal dishes to spice up my mornings.

As autumn creeps in, I’ve been craving warm and comforting breakfasts, and I’ve found a delightful Danish classic to keep me cozy this season.

Say hello to Øllebrød, a traditional Danish rye porridge you will adore.


Øllebrød is a Danish culinary staple, something that every child in Denmark grows up enjoying.

Traditionally, it’s made from rye bread soaked in beer, sweetened with sugar, and cooked into a thick, hearty porridge.

While it might sound strange, I assure you it’s nothing short of delicious!

Why You Will Love It

This tasty and nutritious breakfast is not only unique, but it’s also entirely customizable.

You can make it without beer or experiment with different ingredients like I did when I stumbled upon some gorgeous wild blackberries in the forest the other day.

I knew I had to combine these juicy gems with my beloved Øllebrød, and the result was pure magic!


  1. Soak the rye bread for a few hours or overnight to achieve the ideal consistency.
  2. Use fresh, ripe blackberries for the most delicious compote.
  3. Adjust the thickness of the porridge to your liking by adding more water as needed.

Serving Suggestions

Serve your Øllebrød warm, topped with a generous dollop of blackberry compote, a splash of soy milk (or your choice of milk or cream), and a sprinkle of roasted coconut flakes. Enjoy your comforting and delicious autumn breakfast!


Can’t find rye bread or rye flakes?

Use whole-grain bread or barley flakes as a substitute.

Feel free to experiment with other berries or fruits for the compote, such as raspberries, blueberries, or even apples.

If maple syrup isn’t available, you can use honey or agave syrup as a sweetener.


Q: Can I make Øllebrød vegan?

A: Absolutely! Use vegan-friendly rye bread, substitute beer with water or a non-alcoholic beer, and opt for plant-based milk like soy, almond, or oat.

Q: Can I prepare the porridge in advance and reheat it later?

A: You can make the porridge in advance and store it in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a bit of water to achieve the desired consistency.

Q: Can I freeze the blackberry compote?

A: Yes! The blackberry compote can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before using it.

There you have it, a scrumptious, heartwarming Danish breakfast to fuel your autumn mornings. I hope you enjoy this Øllebrød recipe as much as I do.

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5 from 1 vote

Rye Porridge w. Raw Blackberry Compote

Course Breakfast
Servings 2
Calories 255kcal


  • 2 thick slices of rye bread e.g. pumpernickel (1 cup of rye flakes if the bread is impossible to buy)
  • 2 tbsp chia seed
  • 3 tbsp maple syrup
  • 2 tbsp rye kernels cracked
  • ½ vanilla pod scraped
  • ½ tsp cinnamon
  • Water *If you are a daredevil, you could easily add 0,5-1 cup of light beer to the water, and try the original taste of real danish ¸llebr ¸d
  • Soy milk (regular milk or cream)
  • Roasted coconut flakes

Blackberry compote

  • 125 g blackberries
  • 3 tbsp maple syrup
  • ½ vanilla pod scraped
  • 1 tsp lemon zest (optional)


  • In a pot, combine the torn rye bread pieces and chia seeds. Add enough water to cover the bread, and let it soak for a few hours or overnight.
  • Prepare the blackberry compote by rinsing the blackberries in cold water. In a bowl, mix the berries with maple syrup, vanilla beans, and lemon zest. Mash the berries slightly, leaving some whole for texture. Transfer the compote to a jar and refrigerate.
  • The next day, add the remaining rye porridge ingredients to the pot. If the bread has absorbed all the water, add a little extra to ensure some liquid remains. Mix well, bring to a simmer, and stir until the desired thickness is reached. Add more water if necessary.
  • Serve with blackberry compote, milk and coconut flakes. Enjoy!


Calories: 255kcal | Carbohydrates: 53g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 8mg | Potassium: 289mg | Fiber: 8g | Sugar: 39g | Vitamin A: 142IU | Vitamin C: 15mg | Calcium: 166mg | Iron: 1mg