You may have come across a few odd-sounding names in Novita’s colour charts. While we’re not the only yarn manufacturer drawing inspiration from nature when naming our yarns, we are certainly alone in using porridge – yes, porridge – as inspiration. Cue a primer on porridge, its different colours and the Finns’ special relationship to the dish. Recipes included!


There was a time, not too long ago, when porridge was a staple food on Finnish tables. And not at breakfast tables alone; porridge was served for lunch and dinner as well. Often left to simmer overnight, porridge was made either from coarse flour or rolled oats. At a time when countryside houses were self-supporting, grain was gold: fruits and vegetables were rare, but rye, barley and oats provided Finns with bread, porridge and beer – a decent diet, supplemented with wild berries for sweetness and vitamins.

The great thing about porridge is that the more you make of it at the time, the better it tastes. So porridge has been served in Finland to school children and soldiers alike, or whenever a large crowd needed to be fed in an affordable way. In thousands of Finnish homes, porridge is still the go-to breakfast, and Christmas isn’t Christmas without rice porridge with cinnamon and sugar on top. For a healthy snack – or just for general comfort and feel-good – we may make the pink berry porridge with its distinctive colour and fluffy whipped texture.

So now that you have a better understanding of our love for porridge, you’ll probably understand the yarn names as well. And while you wait for your porridge-y yarns to arrive, you might want to make some porridge as well. Look no further!


Rye porridge (serves 4)

  • 1000 ml water or milk, or both
  • 400 ml rolled rye oats
  • A pinch of salt

Bring the water and/or milk to a boil and add the flakes and salt. Bring to a boil once more, then lower the heat, put a lid on and let simmer for 10-20 minutes, stirring occasionally.



Berry porridge (serves 4)

Berry porridge is nothing more than semolina porridge, with lingonberries whipped into it. Berry porridge is usually served cold with milk. The sugar may seem like a lot, but the berries are extremely sour. Try one, and you’ll see.

  • 1000 ml water
  • 150 ml semolina flour
  • 300 ml lingonberries, fresh or frozen
  • 100-200 ml sugar

Boil the berries in the water for 5-10 minutes. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps. Boil gently for 5 minutes, stirring occasionally.

Take the porridge from the heat and let it cool. With an electric mixer, whip the porridge until it’s fluffy.