Kruska – Whole Grain Porridge
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 8 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cup oats
- 0.5 ½ cup buckwheat
- 0.5 ½ cup barley
- 0.5 ½ cup rye
- 1 handful raisins
- 2 tablespoon, heaped flaxseed
Print Recipe
Pin Recipe Instructions
- In advance: Use a cup with a volume of 200-250 ml as a measure.
- Cover all ingredients with water and bring to the boil in a pressure cooker. Close the lid and cook for 10 minutes. Switch off the pressure cooker and let stand until completely cooled down.
- Add more water as required and bring to the boil again. Transfer to a thermal pot and leave to stand overnight. In the morning the porridge is still lukewarm.
- The porridge can be served with yogurt and fruit compote, nuts, etc. Any leftover porridge can be warmed up and eaten the next day.
- Kruska can also be prepared in a normal saucepan, it will then take longer.
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