12-06 Swedish Baked Porridge

Something about winter makes me cook a lot more Swedish food....

This is handy because you put it in the oven overnight and its ready for breakfast. Perfect for a chilly morning.

Combine in your dutch oven:
6 c water
2 c steel cut oats
1/4 t salt
Cover and place in a larger pan filled with hot tap water to reach halfway up the sides of your dish. Place in oven at 250 degrees. Bake overnight - eight hours.
Eat hot with lingonberry preserves or cinnamon sugar and milk.

Evidently the leftovers were commonly pressed in a bowl, then sliced and fried in butter & served with jam for another breakfast on another day!

From Scandanavian Feasts by Beatrice Ojakangas

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