Danish Make-Ahead Rye Porridge Jars with Apple, Cinnamon and Cold Skyr

Combine the oats, rye flakes, milk, water and salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring often so the rye does not catch on the bottom.

Serves 4

Ingredients

• 1 cup rolled oats
• 1 cup coarse rye flakes (or 2 slices dark rye bread, torn)
• 2 cups whole milk (or oat milk)
• 1 cup water
• 1/2 teaspoon fine sea salt
• 3 tablespoons dark brown sugar or maple syrup
• 1 1/2 teaspoons ground cinnamon, plus more for serving
• 1 teaspoon vanilla extract
• 2 crisp apples, cored and diced small
• 1 tablespoon unsalted butter
• 1 cup plain skyr or thick Greek yogurt
• 1/3 cup toasted hazelnuts, roughly chopped

Instructions

1. Combine the oats, rye flakes, milk, water and salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring often so the rye does not catch on the bottom.
2. Cook for 10 to 12 minutes, stirring, until the grains soften and the porridge thickens enough to hold a trail behind the spoon. Stir in the brown sugar, 1 teaspoon of the cinnamon and the vanilla.
3. While the porridge cooks, melt the butter in a skillet over medium-high heat. Add the diced apples and the remaining 1/2 teaspoon cinnamon and saute for 4 to 5 minutes, until the edges caramelize but the pieces still hold their shape.
4. Remove both pans from the heat and let the porridge cool for 15 minutes, uncovered, so steam does not water down the jars.
5. Divide the porridge among four wide-mouth jars, filling each about two-thirds full. Spoon the warm apples over the top and press them lightly into the surface.
6. Seal the jars and refrigerate for up to four days. The porridge will firm up considerably overnight, which is exactly what you want.
7. In the morning, loosen each jar with a splash of milk and either eat it cold or microwave it for 60 to 90 seconds, stirring halfway.
8. Top with a generous spoonful of cold skyr, the toasted hazelnuts and a final dusting of cinnamon just before the jar goes into a bag.
9. Danish households have leaned on rye for breakfast for centuries, from the thrifty ollebrod made of leftover dark bread to the everyday grod that fed farm mornings. Rye's dense, sour depth keeps you full far longer than plain oats, and the cold skyr on top is the Nordic answer to a sugary breakfast pastry: high protein, faintly tart, and genuinely satisfying on a school morning when there are eleven minutes to get out the door.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 17g
• Fat: 14g
• Carbohydrates: 56g
• Fiber: 8g
• Sugar: 21g
• Sodium: 290mg