Photo Credit: Viktor Sødal / NRK
1. Measure out ingredients the night before
Sven recommends using klippet havre, or steel cut oats.
Use double the amount of water as oats, measured by weight.
For example: 300 grams oats to 600 grams water.
Mix together and let stand until the next morning.
The prize-winning recipe used oats that were soaked for 24 hours– this is optional.
2. The next morning
The next day, the oats will have softened a bit.
Weigh the same amount of water again, for example, 600 grams.
Also measure two percent salt, based on the weight of the oats.
In this case, it would be 6 grams.
3. Simmer
Boil the softening oats and add the second amount of water and salt.
Sven recommends using salt without iodine, because it gives the porridge better flavor.
Let simmer uncovered for 25 to 30 minutes, stirring regularly.
4. Enjoy!
Notice when the porridge starts to thicken.
Add salt to taste, and then it’s ready!
Top with optional toppings and enjoy.
Source:
https://www.nrk.no/sorlandet/sven-seljom-elsker-havregrot-sa-mye-at-han-drar-til-skottland-for-a-delta-i-vm-1.17568035