Oatmeal - description with product photo; its calorie content and useful properties; benefit and harm; recipes for cooking porridge; use for weight loss. Oatmeal - the best recipes. How to cook oatmeal

Step-by-step recipes for different whole grain oatmeal: classic, quick, with vegetables, mushrooms, meat

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

4 gr.

carbohydrates

92 kcal.

Option 1: Classic Whole Grain Oatmeal with Butter

A variation on a simple oatmeal porridge. It does not need to be pre-soaked. Dish on the water with oil. If desired, you can make a sweet version, the amount of liquid will not change, you just have to add sugar. Cooking takes a long time, it is advisable to take a good pan with a thick bottom.

Ingredients

• 100 g whole oatmeal;
• 500 ml of water;
• 25 g of oil;
• 0.3 tsp salt.

Step by Step Recipe for Classic Whole Grain Oatmeal

Sort the grain, rinse, put in a pan for cooking porridge. Add water, put on the stove to heat up.

When boiling, foam will appear on the surface, and small specks may float. Remove with a spoon. After that, reduce the fire, cover the pan. Cook oatmeal for about 50 minutes. Periodically, you need to lift the lid and remove the jelly foam that will float up. It is viscous, can spoil the finished dish.

Ten minutes before the end of cooking oatmeal, you need to add salt. In the sweet version, pour granulated sugar. Water by this moment should already be almost completely absorbed into the grain, the mass will increase by about three times.

Put the butter into the finished porridge, stir quickly, cover, let the oatmeal brew a little. If desired, add pepper, herbs, any spices. For a sweet option, granulated sugar is enough.

This dish can be seasoned with honey, add nuts and dried fruits to it, pour in a little condensed milk or jam. Whole oatmeal porridge can be used in dietary nutrition, as it contains a large amount of dietary fiber. If necessary, you can replace butter with vegetable oil or completely exclude fats.

Option 2: Quick Whole Grain Oatmeal Recipe

To cook whole oats quickly, the grain must be pre-soaked. It is best to leave it in cool water overnight. It is undesirable to use warm or hot liquid. Also, do not add a lot of water, as valuable substances will come out into it.

Ingredients

• a glass of whole oatmeal;
• water;
• salt;
• 2 tablespoons of oil.

How to quickly cook oatmeal from whole grains

Wash the oatmeal, cover with cold water, leave for at least two hours. If this is done overnight, then you can put it in the refrigerator.

Rinse the swollen grain, transfer to a saucepan, add a little salt and water. Since the oatmeal is already well swollen, the liquid should only cover it by a few millimeters. If you want to get a viscous dish, then add more water. Put on the stove. Turn on the strongest fire.

When boiling, remove the gray foam with a spoon. Cover the saucepan. Remove the fire, cook the porridge until the grain is completely soft. The exact time will depend on how swollen it is.

At the end, add butter or vegetable oil to the cooked porridge, stir.

This whole oatmeal dish can also be cooked in a slow cooker. Groats are prepared in the same way, laid, water is immediately added, which will slightly cover it. You can use the program of pilaf, buckwheat or just cereals, it all depends on the multicooker model used.

Option 3: Whole Grain Oatmeal with Vegetables

A savory version of whole grain oatmeal that makes a great dinner or lunch. This dish is similar to vegetable pilaf, but much healthier than the white rice option. You can add any seasonings, including spices for ordinary pilaf.

Ingredients:

• 2 onions;
• a glass of grain;
• carrot;
• 40 ml of oil;
• 1 pepper;
• spices;
• 2 cloves of garlic.

How to cook

Soak the grain for several hours so that it swells a little. Then rinse, transfer to a saucepan, add water and cook until tender, but do not overdo it. Drain excess liquid. Leave the porridge covered.

Chop the onion, put into the hot oil. After a minute, add grated carrots, hold a little longer, add diced bell peppers. Cook vegetables for a few minutes until golden brown.

Add cooked porridge to vegetables, add chopped garlic, salt, season with pepper or other spices. Mix everything thoroughly, cover and simmer over low heat for about fifteen minutes.

You can cook this dish with zucchini or eggplant, which are also fried almost until tender with onions and carrots. Delicious and unusually prepared with pumpkin, which must be steamed or baked in the oven in advance.

Option 4: Whole Grain Oatmeal with Mushrooms

Such porridge can be prepared from fresh, dried, frozen mushrooms. Here are champignons, if desired, you can slightly reduce or increase their number. Oats should be soaked for several hours in cold water so that the grain swells, and cooking does not take long.

Ingredients:

• 200 g of oatmeal;
• 600 ml of water;
• 300 g of champignons;
• 35 ml of oil;
• 2 onions;
• spices.

Step by step recipe

Combine the soaked oats with water, send to the stove. When boiling, remove the foam, cover and cook until soft. The slimy jelly that will appear on top must be carefully removed.

Send the oil to the pan. Turn on the stove. You can take a saucepan or a cauldron. Chop the onion heads, add to the oil, fry until transparent for about five minutes.

Wash mushrooms. They can be cut into arbitrary pieces, such as cubes or slices. But you do not need to make large pieces, small slices are better. Add the mushrooms to the onion, fry together over moderate heat until tender, salt and pepper.

Combine cooked porridge with mushrooms fried with onions. Mix everything well, cover and heat for a few minutes. The tastes of the products should connect.

This dish can be cooked in the oven in pots, but only after pre-boiling the grain until half cooked. If the mushrooms are dried, then before frying, they must be soaked in cold water and boiled for at least 15 minutes.

Option 5: Whole grain oatmeal with meat

The advantage of whole grain oatmeal is that it can be cooked and paired with any food. It can easily replace white polished rice and other cereals. This dish can be prepared not only with meat, but also with poultry.

Ingredients:

• 180 g of oatmeal;
• 300 g of meat;
• 1 onion;
• laurel;
• 3 peppercorns;
• salt;
• 2 tbsp. l. oils;
• 1 carrot (optional)

How to cook

Soak the oatmeal, let stand a little in cold water while the meat cooks.

Rinse a piece of meat, pour a liter of water, add a bay leaf, crush the pepper and pour it into the broth. Boil until done. Remove the meat from the broth, let it cool.

Drain the water from the grain, pour it into the meat broth, cook until soft.

While the porridge is cooking, cut the meat into cubes. Also chop the onion. You can also use carrots if you like. Cut it into the same cubes or grate.

Warm up the oil. First, put the vegetables in it, fry until almost cooked, then add the chopped pieces of meat, heat together for another five minutes. Season with spices.

Porridge also add salt, add prepared meat with vegetables, stir. Cover the pan, turn off the stove, leave for half an hour.

For a dietary version of oatmeal porridge, you can not fry meat with vegetables in oil, but simply combine everything together when cooking.

Option 6: Whole grain oatmeal with milk

A dairy version of a delicious whole grain oatmeal. The cereal must first be soaked in water for a couple of hours. Any milk can be used: whole, soy, diluted dry concentrate.

Ingredients:

• 0.5 cups of oatmeal;
• 250 ml of water;
• 170 ml of milk;
• 20 g of oil;
• sugar and salt to taste.

How to cook

Pour a little swollen oatmeal with water, put on the stove and cook until soft for about half an hour. Add a pinch of salt.

Boil milk, add to porridge. Immediately pour in the granulated sugar, bring to a boil again and reduce the heat. Simmer under the lid over low heat for about a quarter of an hour.

Add butter, stir and remove oatmeal from heat.

The finished dish can be additionally seasoned with cinnamon, add berries or fruits. Delicious with baked apples and pears. It is undesirable to use this dish in the diet of young children. Since whole oat grain contains coarse fiber, it can provoke bloating in the abdomen, colic.

May-30-2016

What is oats:

Sowing oats, or fodder oats, or common oats (Avéna satíva) is an annual herbaceous plant, a species of the genus Oats (Avena), a cereal widely used in agriculture.

Sowing oats is a plant unpretentious to soils and climate with a relatively short (75-120 days) growing season, the seeds germinate at + 2 ° C, seedlings tolerate slight frosts, so the crop is successfully grown in the northern regions.

Oat grains are used to produce oatmeal "hercules", oatmeal, flour and special oat coffee. Oatmeal is made from oatmeal. Oat flour is used in the baking industry and confectionery industry (bread, oatmeal cookies, pancakes, etc. are baked from it). Flattened grains of oats (oat flakes) are the main component of muesli. From cereals, cereals, flour - oatmeal jelly is prepared.

Wikipedia

Oat groats:

Oat groats. Contains a relatively large amount of vegetable protein. It is rich in vitamins B1, B2, necessary for the normal functioning of the nervous system. Oatmeal is a "champion" in the content of calcium and phosphorus, necessary for the growing body to form bone tissue and teeth. It contains a lot of magnesium and iron. Oatmeal contains the largest amount of vegetable (healthy) fats and is rich in fiber. Experts consider oatmeal to be a typical northern food - it is very high in calories and warms up the body well.

Groats are produced from oats: steamed oatmeal, not crushed, oatmeal flattened polished, hercules flakes, extra, petal flakes and oatmeal. In Russia, not only porridges were made from oatmeal, but also kissels - fresh, sweet, with berries. After the invention of all kinds of muesli, oats are experiencing another peak in popularity. And oatmeal in the morning is the best start to the day.

Uncrushed oatmeal

There are higher, 1 and 2 grades. The product with the most useful substances, incl. fiber. The properties are as close as possible to whole grains. May be used for medicinal purposes.

Rolled oatmeal

There are higher, 1 and 2 grades. For flattening, corrugated rollers are used, which gives a corrugated pattern that reduces cooking time.

Oatmeal

This is oat flour obtained from grinding oat kernels with the maximum possible preservation of the nutritional values ​​of all grain fractions (unlike ordinary oat flour). Oatmeal, compared to ordinary oatmeal, has a higher nutritional value, because. is produced with the maximum possible preservation of all fractions of oat grain, unlike oatmeal, where the peeled parts of the grain go to waste.

Oat flakes Hercules

Smooth rollers are used for flattening, which gives a smooth pattern, resulting in a longer cooking time compared to flattened grits. Flakes are thick from the most refined grains.

In Soviet times, flakes were produced under the Hercules brand, and since then the expressions “hercules porridge” and “hercules flakes” have appeared in everyday life. The Hercules trademark still exists today, but in addition to it, cereals from many other manufacturers can be found on the shelves.

Oat flakes Extra

Grade 1, made from whole cereals - large flakes. Of all the cereals, they are considered to be the most preserved of useful qualities and with the highest amount of fiber. Often used for weight loss.

Grade 2, made from chopped cereals - small flakes. Also used for weight loss.

Grade 3, made from chopped cereals - the flakes are the smallest, tender, quick-cooking. Often used for children.

Benefits of oatmeal:

Numerous laboratory studies prove that oatmeal is rich in vitamins of different groups, fiber and nutrients that have a positive effect on the human body.

Oats are rich in folic acid, niacin, vitamins A, B1, B2, B5 (find out which foods contain vitamin B5). It contains a lot of ascorbic acid, vitamin E, K (phylloquinone), choline. Microelements contain copper, manganese, iron, calcium, potassium, sodium, magnesium, phosphorus.

Oatmeal in the morning helps to stabilize weight, strengthen the immune system, and also get rid of diseases of the intestinal tract.

In addition, oatmeal is rich in proteins and complex carbohydrates, thanks to which the body is recharged with energy for the whole day.

The special benefit and value of oatmeal is that it contains beta-glucans - soluble dietary fiber, which is not found in wheat, rye, barley, and in the bran of these cereals. Oat fibers contribute to a more complete removal of toxins that enter the body from the outside (with air, water, food) and accumulate in the intestines.

Beta-glucans also cleanse the blood of excess low-density cholesterol (the so-called "bad cholesterol"), which stimulates the development of atherosclerosis and angina pectoris and contributes to blockage of the arteries, which can lead to heart attack and stroke.

Oatmeal copes well with the increased acidity of the stomach, while at the same time allowing you to cope with various ailments associated with the gastrointestinal tract. For example, with its periodic use, you can cope with constipation and indigestion.

Porridge also normalizes the functioning of the kidneys and liver, significantly improves memory, develops thinking, and has a beneficial effect on the state of the heart and blood vessels. In addition, it is an excellent antioxidant that improves the condition of the cat, nails and hair.

Many people consider oatmeal to be insipid, not appreciating its taste properties. Nuts and dried fruits will help to give oatmeal the desired taste and aroma. You can simply pour oatmeal with kefir or milk, add honey there, let it stand for a while with the lid closed, and in a few minutes a quick, tasty and healthy breakfast is on the table.

People with overweight problems need to arrange fasting days and oatmeal is great for this. Unloading days on oatmeal are easily tolerated. Such days will cleanse the body and saturate it with useful substances.

There is a special oatmeal diet. It is designed for 10 days, during which you can only eat oatmeal dishes. Even people with stomach problems can sit on an oatmeal diet.

Calorie content of oatmeal per 100 g of product - 303 kcal:

Proteins - 11.0 g

Fats - 6.1 g

Carbohydrates - 65.4 g

How to cook properly:

Here is what V.V. writes about this. Pokhlebkin in the book "Secrets of good cuisine":

Everyone knows that oatmeal is good for both children and adults. But those and others often do not like her. One of the reasons is that oatmeal for adults should be prepared in a completely different way than for children.

What's more, there's oatmeal just for adults, and there's oatmeal just for kids. They differ in preparation and in the grain itself.

However, it often happens that children are prepared just porridge for adults, and adults are offered children's. No one suspects that a terrible mix-up has taken place, and both sides are dissatisfied with such food or even refuse it.

But one has only to bring everything in line, as oatmeal will really become a favorite food for both adults and children.

How to do it? And what should be done?

First of all, adult oatmeal is porridge made from whole, uncrushed and unrumpled oatmeal. Treat this grain in the same way as rice. Moreover, it can be mixed with rice and boiled together. The proportions of the mixtures are arbitrary, but it tastes better when there is a little more rice.

Such oatmeal or oat-rice porridge, like any steep, crumbly, can be seasoned with oil and (and) fried onions.

Any porridge made from crushed, non-whole (pressed) or ground oatmeal (oatmeal) is considered children's oatmeal.

Because children with their delicate oral mucosa do not perceive hard, steep, crumbly oatmeal with its dense shell, which adults, especially men, value precisely for its coolness and density (there is something to chew on!)

Crushed grain, and even more so ground (oatmeal) is completely devoid of a shell, boils quickly and gives one sticky-mucous mass, the consistency is pleasant for a child. But this mass is tasteless. Therefore, it is customary to sweeten it, brighten it up with sugar. And the child eats, with sin in half, with persuasion, sayings, getting used to eating sweetened porridge at any time of the day.

What should be done? And How?

First: boil the oatmeal or oatmeal in water (preferably soft).

Second: pass the porridge through a colander or a fine metal sieve in order to trap parts that cannot be boiled - oatmeal, residual husks, etc. These hard parts hurt, scratch the mucous membrane of the child's mouth, which is why he spits out all the porridge, being himself unable to separate small hard particles from the whole mass in a spoon.

Third: add milk, boil, so that not a sticky mucous mass is obtained, but a thin, almost fluid slurry, which can even be drunk and very easy to swallow.

Fourth: now you need to bring the gruel to taste. Sweeten very carefully, but so that sugar is not felt, but only beats off the raw taste of boiled grain. Then lightly flavor with anise or star anise, cinnamon, and if they are not available, then with dried lemon or orange zest, ground into powder. If it is not there, then take the fresh zest of a lemon, an orange, boil it in a quarter cup of water and pour a spoon or two of this thick fragrant broth into the gruel, stirring it well.

Now a pleasant texture, softness of porridge will come in line with a pleasant taste.

To improve the taste, any other fruit and berry flavor, marmalade (boiled) or cream and butter are suitable (they are introduced into the finished porridge unboiled, because the cream cannot stand boiling - they lose their creamy taste).

Such oatmeal will no doubt be accepted by the child with joy, and the ability to change its flavors will help ensure that it does not become boring.

Water porridge recipe:

Ingredients:

• Whole grain oatmeal or oatmeal 1 cup
• Water 2 cups
• Salt to taste
• Butter 50 g

Cooking:

• We wash the oatmeal with cold boiled water, you can pre-soak the porridge.
• Pour the oatmeal grains into a saucepan, fill with water and put on the stove over a slow fire.
• After the porridge begins to boil, gradually remove the foam from it. This is done so that the dish does not have a taste of bitterness.
• Cook the oatmeal for 10-15 minutes, stirring regularly so that the porridge does not burn.
• After the time has elapsed, remove from heat and leave covered for 10 minutes. Let the porridge infuse a little.
• When serving in porridge, you can add a little butter, honey, jam and other additives - all at the discretion of the cook.

Oatmeal on the water is ready to eat.

Milk porridge recipe:

Ingredients:

• 1 cup whole grain oatmeal;
• 2 glasses of milk;
• 1 pinch of salt;
• 4 tablespoons of sugar;
• 50 g butter.

Rinse oatmeal thoroughly. You can even soak them briefly in a pot of water to shorten the cooking time. The cooking time of oatmeal depends on the density and size of the grains.

Pour milk into a saucepan, put on a quiet fire. While stirring, bring to a boil. Do not leave milk unattended, it can escape in a matter of moments. Pour the oatmeal into the boiling milk and stir well. Boil for 15 minutes, then remove from heat. Cover the pot with a lid and let it sit for another 5 minutes. During this time, the grains will increase in volume. Add butter to the porridge. Cover again and leave for another 5 minutes.

Now the porridge is ready. You can add honey, fruits, berries, jam, candied fruits, nuts to it - everything that your fantasy tells you.

Harm of oatmeal:

Along with the benefits, oatmeal can harm the body. The fact is that phytic acid was found in its composition. It interferes with the absorption of calcium in the body. This is the only downside to eating oatmeal. Otherwise, it brings the body only benefits.

You can’t eat oatmeal every day, as it removes calcium from the body. A lack of calcium can lead to osteoporosis and deformation of bone tissue in the future.

People with a disease such as celiac disease, the use of such porridge is contraindicated.

Oatmeal is one of the healthiest and most nutritious cereals. At the same time, it can be prepared very tasty even without the use of milk. How to cook oatmeal in water correctly, every housewife needs to know. There are many interesting recipes.

Oatmeal on the water - a classic recipe

The traditional option for cooking oatmeal on water involves the use of non-carbonated mineral water. Liquid is enough to take 0.4 liters. You will also need: 220 g of oatmeal, half a tablespoon of salt and sugar, a piece of high-quality butter. The following is a recipe for oatmeal porridge on the water.

1. For such a dish, whole processed oat grains are taken. They are the most useful, and, moreover, do not add bitterness to the finished porridge. You can buy the product in any supermarket in the healthy food section.
2. The specified amount of non-carbonated mineral water is poured into thick-walled dishes. On low heat, water is brought to a boil, mixed with salt.
3. Groats are also added to the container.
4. On a minimum heat, the dish is cooked with constant stirring for about 20 minutes.
5. A couple of minutes before readiness, butter and sugar are added to the porridge components.

Oatmeal should be infused under a closed lid before serving.

Cooking oatmeal in a slow cooker

It is even easier to cook porridge with a slow cooker. It is desirable that the device has the "Porridge" program. In addition to water (2 tablespoons), take: 1 multi-glass of oatmeal, honey to taste, a handful of peeled walnuts, a piece of butter, a pinch of salt.

1. Melted butter is poured into the bowl of the device, with which all walls and bottom are thoroughly lubricated.
2. Hercules is poured from above into the container and water is poured.
3. It remains to add salt and natural bee honey to taste.
4. In the "Porridge" mode, the delicacy is cooked for 35 minutes.

After the corresponding sound signal, chopped nuts and butter are added to the dish. You can replace these additions with fruits, berries or dried fruits.

How to cook porridge in the microwave?

If the house was only a microwave oven, then in this case it will be easy to cook delicious oatmeal. You can improve its taste at will with various dried fruits and berries. For the dish is used: 130 g of flakes (oatmeal), 1.5 tbsp. purified water, 60 ml of honey, a piece of butter.

It is especially tasty to mix the delicacy with grated apple and pear. If in the end the dish turns out to be unprepared, you can turn on the microwave for a couple more minutes.

With fruits

Children especially like this option. For sweet oatmeal, apples, bananas, pears, peaches, kiwi and any other fruits are used. You can take assorted pieces of various fruits. You will also need: 450 ml of boiled water, 220 g of oatmeal, granulated sugar (can be brown) and salt to taste.

1. Flakes in a saucepan or any thick-walled dish are poured with the right amount of water.
2. Cook on low heat for about 25 minutes.
3. Shortly before boiling, brown or white sugar and salt are sent to the mass.
4. After the salt and sugar are completely dissolved, you can put the butter in the container and mix all the ingredients thoroughly.
5. All prepared (washed, peeled and chopped) fruits are crushed with a blender. It is best to turn them into a smooth puree.
6. When the porridge becomes thick enough, it can be turned off and removed from the heat.
7. It remains to mix two parts: oatmeal and fruit.

Porridge is served hot with fruit syrup or condensed milk. Of course, the calorie content of oatmeal in water prepared according to this recipe will be high.

Hearty porridge with meat

Oatmeal may well become not only breakfast, but even a full hearty lunch or dinner. To do this, you need to add meat to the dish. A great option for those who do not eat sweet cereals. For cooking is used: 2.5 tbsp. oatmeal (Extra), 250 g of any meat, carrots, 2 white onions, 1.3 liters of water, parsley root, egg, salt, oil.

1. The meat is washed with running water and cut into small pieces. Then they are fried in any fat or oil until a crispy appetizing crust is formed.
2. Chopped carrots and one onion are added to the pan. Together, the products are fried for a few more minutes.
3. 300 ml of water is poured into the container, salt is added to taste.
4. Until ready, the ingredients are stewed over medium heat under a closed lid. If chicken is chosen, then 12-15 minutes will be enough.
5. Salted broth is cooked from the remaining water, onion and parsley root.
6. The egg is beaten with a fork with a little boiled water.
7. Oatmeal is poured into the broth, salted and boiled until tender.
8. It remains to add roasted vegetables and meat to the cereal, as well as a beaten egg.
9. The dish is left to cool completely under a closed lid.

I like whole grain oatmeal more than Hercules, and even more so flakes that do not need to be boiled at all. Probably, also from the fact that I read a lot about the benefits of whole oats. And the passion for grain oats began with the fact that a very long time ago at one of the Tashkent bazaars, in the ranks of cereals, I saw a seller with a bag of oats. "Why is he?" I asked. In broken Russian, the seller began to explain that they were being treated, and he had many regular customers taking him. And what if I buy these oats, wash them, fill them with water in a glass, and drink the next day, then I will become zhuda yam chiroili (very beautiful) and skin - zur, hair - zur. (Zur is a type of excellence - slang) And leaning towards me, he whispered so that my husband would not hear: “There will be no female sore. 70 years will be - you can give birth! Wow! - I thought, - this is how many children you can give birth to on one oat. Finally, the seller said that the soaked grains should not be thrown away, boiled or added to the cake.
There were no diabetic patients among my acquaintances, which is why I probably did not come across grain oats before. I will not write for oat miracles for health. written without me. Type in the search "oats medicinal properties" and read out.
Well, after that meeting, I began to read a lot about oats. Well, the Makropulos remedy, I concluded. Use and live forever.
Now we are talking about a delicious viscous gelatinous porridge made from infused oat grains, boiled in the same water in which they were infused. One thing in such a mess is bad - completely discourages appetite. And this is sad. And I don't want anything but her. So, it performs some processes in the body. Therefore, if there are any chronic sores, first read about the properties of oats. Although serious contraindications to oats have not yet been identified, there are people with individual intolerance.

We sort out the oats, clean them from foreign grains. Rinse well with running water. For soaking, I use a liter jar. I pour a quarter of the jar and add boiling water to three quarters of the height of the jar. Thus, the ratio of oats and water is approximately 1: 3. I leave it to infuse overnight.

I pour the oats along with water into a thick-walled saucepan, put it on the stove and wait for it to boil. As soon as it starts to boil, reduce the heat to a minimum. Do not bring to a boil. A thick infusion will foam and “run away” worse than milk. From that, the pan should not be closed with a lid. In general, it is best, of course, it is better to simmer such porridge without boiling in the oven.
So, without boiling, the porridge is evaporated for 40-50 minutes. You need to periodically approach and stir it (to the porridge), removing the accumulated jelly from the walls. This infusion turns into a thick jelly, the grains boil soft. This jelly, by the way, is very good for using a face mask. You can add honey. Remarkable effect.
Salt almost ready-made porridge. You can add raisins, chopped dried apricots or prunes. Slightly steam dried fruits in porridge. Turn off the stove. We close the saucepan with a lid and leave to cool to a temperature at which porridge can be eaten without burning. It's on an electric stove. If the stove is gas, then wrap the saucepan with a towel and let the porridge cool slowly.
Sugar and butter should not be added to such porridge. She's amazingly good as it is. Moreover, it turns out to be jelly-like, and there is no need to soften it.
Another time I’ll write about oatmeal in a cast-iron, or about cakes. I also think a lot about haggis.

Warning the questions of Tashkent friends, I will say that our local Asianfood began to produce whole grain oats in yellow-blue packs, and it is sold in many stores - you just need to pay attention.

If you have to cook a whole oatmeal, it should be sorted out, washed very thoroughly in several waters and soaked in water.

Cook at the ratio:

• for 1 glass of cereal
• 3 glasses of water
• salt to taste
• butter - 30-40 g

I have been soaking grits since the evening. I drain the water from the cereal and pour it fresh, for 1 glass of cereal - 3 glasses of water. I put it on the fire, bring it to a boil, reduce the heat to a minimum, add salt and cook for 30 minutes, until there is no water left in the pan. Watch the process carefully, otherwise, your porridge will burn. Do not close the lid tightly, leave a crack, it can easily float away.

This porridge is very good to cook in the oven. To do this, after boiling, it must be put into it - already warmed up.

At the end of cooking, put a piece of butter and close the lid tightly. Let her insist. I do not put sugar or honey in non-dairy oatmeal, but you do as you please.

Making oatmeal porridge

If you need to cook hercules, pour water into a saucepan:

• for 1 glass of hercules
• 2 glasses of water
• salt to taste
• butter to taste

I bring the water to a boil, add some salt and pour the hercules. After boiling, reduce the heat to a minimum and cook until tender with the lid ajar. Readiness is determined by the tooth. I stir the porridge from time to time so that it does not burn.

Water can be poured less or more. From this will depend on its density. And she, as usual, is also to your taste. Don't forget to add butter if you don't mind it, of course.

But now, from this porridge, you can already cook milk, sweet, and in addition with fruits and nuts.