Savory Oatmeal

Our ancestors ate rather healthily, you know.

This is a recipe from the north-western edge of Europe, the Lofoten, to be precise, modified to what’s available in our area a little further south and west.  The original recipe uses crushed barley and Angelica root, we substituted with rolled oats and nettles.  It can be served as a (filling) side dish, I guess, but we made it for breakfast, and it was very tasty indeed.  As for spices/ herbs, add what you like.  Oatmeal will take on just about any taste.  Instead of chicken broth, you could use vegetable stock to make it a vegetarian dish, or bouillon cubes if you have neither broth nor stock handy.

Savory Oatmeal


  • 2 cups broth
  • handful of cooked or fresh stinging nettles
  • 1/2 an onion, chopped
  • 2 cups of rolled oats
  • 2 cups of water
  • salt, pepper, sage or whatever herb you like to taste



Heat broth.  Add onion, then nettles.  If the latter are fresh, make sure to cook them for a couple of minutes in boiling broth.

Add oats and water.  Bring to a boil again, then turn down the heat and let simmer until the oats are soft.

Season to taste and enjoy.

IMG_1332 - Edited




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