Nana’s Swiss Porridge

Nana’s Swiss Porridge

Serves 12
Prep time 15 minutes
By author Lynaea Brand
We serve it almost immediately… letting the porridge sit just long enough for the gathering of spoons and bowls and people. Swiss porridge keeps for a couple of days, though most of us agree it is best eaten right away.


  • 5 cups frozen fruit (berries, especially raspberries /strawberries/blackberries, are best…on their own or combined with peaches. Blueberries are good but need another fruit to lend tartness to the porridge.)
  • 1-1/2 cup heavy whipping cream, whipped (start with 1-1/2 cups unwhipped; volume increases of course when you whip it. You can use a lighter substitute; though it will still be tasty-ish, I don’t recommend it)
  • 4 cups yogurt (rich, calorie high Greek is my fave)
  • 1+ cup brown sugar (any equivalent combination of honey, agave, pure maple syrup, raw sugar)
  • 1 teaspoon cinnamon (possible dash fresh ground nutmeg)
  • 2 teaspoons vanilla (vanilla bean would be divine)
  • 2/3 cups raisins
  • 2/3 cups nuts to taste (I like almonds, walnuts, pumpkin seeds, sunflower seeds…and have thrown chia seeds in.)


Mix the sugar/sweetener and vanilla and cinnamon (and optional nutmeg) into the yogurt.
Add yogurt to whipped cream, fold together.
Add berries to cream/yogurt, and then oats and optional raisins/nuts to berries/cream/yogurt…mix thoroughly.
Keep chilled till serving.

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