Finnish breakfast

I always look forward to a hearty breakfast, and Finland served up a perfect one.

The variety of berries, yogurts, smoothies, cheeses, fruits, nuts, and seeds on the breakfast buffets was nothing short of amazing! Small — but more than ample — portions are the Finnish way, so rather than have one large smoothie, they serve various concoctions in shot glasses so you can taste and benefit from a whole lot of different combos.

My typical at-home breakfast is a plain yogurt topped with fresh berries and a dash of crunchy granola. Lucky for me this also seems to be a popular choice for most Finns. The typical blueberry is often replaced in Finland with their native cloudberries, lingonberries, bilberries (wild blueberry), and crowberries.

Wild berries are considered “brain food” and are also high in fiber, vitamin C, and carotenoids. There is also scientific evidence of the positive effects of berries on post-meal glucose and insulin responses, low-grade inflammation, blood lipid levels, and memory.

In Lapland, I found a delicious crowberry juice (lapin taikajuoma, Lapland magic potion!) that I enjoyed for weeks after returning home. Delicious, and I’m convinced it really was a magic elixir.

Other Finnish breakfast favorites included perfectly cooked eggs, salt-cured salmon often served on rye bread or in a simple omelette, traditional pastries including pulla and korvapuusti, and oat and rice porridges. This is real food. Nothing processed or packaged. Coffee, of course, is a staple for Finns but also served simply — usually black or with a light cream.

All in all, a Finnish breakfast leaves you nutritionally satisfied and more than ready for the day.

🍳🫐☕️