Nordic Granola; Caramelized Grains & Soured Milk

Nordic Granola; Caramelized Grains & Soured Milk

Norwegian nutritionist and food stylist Therese Elstad from My Nordic Kitchen is sharing yet another great recipe with us. This time, it's homemade Nordic Granola!

"This dish, which I like to call a Nordic Granola, is an old recipe which is not so commonly known anymore- we call it “melkering” which basically translates to “milk ring”. The caramalized grains (in this case rye, spelt and oatmeal) are covered in a ring of sour milk. Now, before you freak out and think ‘sour milk? no way!’- let me explain. It doesn’t really taste sour- it’s really not that different from a kefir or a yogurt, I dare to admit it’s sweeter.A perfect granola breakfast- or even a healthy evening snack during summer! What you need is two ingredients and a little time."




Prep 24 hours, 10 mins

Total 24 hours, 10 mins

Yield 2 persons



500 decilitre milk

1 decilitre sour milk, like kefir

1 decilitre oatmeal

1 decilitre rye grains

1 decilitre spelt grains

1 tablespoon butter

2 tablespoons honey



Heat the milk just below the boiling point and remove from the heat.

When cooled, add the kefir/ soured milk and stir well.

Let sit for 24 hours at room temperature covered with a kitchen towel to thicken.

At this point the soured milk can be served and eaten, but it's always nicer cold- so put it in the fridge for a couple of hours.

To make the granola, add the grains to a frying pan and dry roast for a couple of minutes until golden.

Add the butter and honey and stir well until blended.

Transfer the mixture to a baking sheet and let coold down.

When cooled down, roughly chop the grains and arrange a bowl of soured milk with new roasted grains.

Enjoy a Norwegian tradition!


For more amazing recipes, don't forget to follow Therese at

Interior Design Photography - Sara Medina Lind

Interior Design Photography - Sara Medina Lind

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