Rye Porridge w. RAWsome Blackberry Compote

Can I let you in on a little secret?

My favorite meal of the day is breakfast.

There’s just something about starting the day with a delicious meal that sets the tone for the rest of the day.

And my breakfast cravings change as the weather starts to cool down and fall creeps in.

I begin to crave warm, comforting foods that give me a sense of comfort and nourishment.

Enter oatmeal.

It’s a staple of my fall and winter breakfast routine, and I can never get enough.

In Denmark, there is a very special type of porridge here called “øllebrød“.

It’s made from rye bread (another Nordic specialty starting to spread to the rest of the world) soaked in beer and sugar and then boiled into a semi-thick porridge.

I know it sounds weird, but trust me, it’s delicious.

Plus, there are many different ways to make it, including variations without the beer.

The other day I went for a walk in the woods and returned with a handful of juicy blackberries.

What a treat!

Since I had already soaked the rye bread for my øllebrød, I thought, why not add some fresh blackberry compote?

To complete my breakfast, I always add cold soy milk, whole milk or cream (if I’m going for the comfort factor).

That’s how I ended up with this delicious rye porridge with raw blackberry compote and soy milk.

It was seriously so good, and I think it will be my go-to breakfast for the rest of the fall.

So join me and start your day with a warm and comforting breakfast.

Trust me, your taste buds will thank you!

Print Pin
5 from 1 vote

Rye Porridge with RAWsome 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 rye bread torn in pieces and chia seeds. Add water just until it covers the bread. Let it soak for at least a couple of hours, or until the next morning.
  • Rinse your blackberries in cold water. In a bowl mix the berries with maple syrup, vanilla beans and lemon zest. Mash the berries a bit, but make sure to leave some of the whole in order to have some texture in your compote. Put it in a jar and place it in the fridge.
  • Next day, add  the remaining ingredients of the rye porridge in the pot. If all the water has been soaked by the bread, add a little extra in order to have some fluid in the bottom of the pot. Mix it well together and bring to a simmer and stir until the thickness is as you desire. You can always add more water if it become to thick for your taste.
  • 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