How to cook oatmeal in milk

Oatmeal, a sandwich with butter and a cup of coffee with milk - this is a classic breakfast not only within our country. And this is not surprising - because oatmeal contains a huge amount of vitamins, this cereal is incredibly nutritious, useful for the stomach and is able to charge with energy for the first half of the day. But for the porridge to be tasty, thick, viscous and aromatic, it must be properly cooked. This is not difficult to do, but to get real oatmeal you need to know a few subtleties and nuances. Let's figure it out in order.

The benefits of oatmeal

Of all the cereals that can be used as the basis for morning cereal, oatmeal is perhaps the most healthy and easily digestible. Cook it quickly, it almost never causes allergies, it is delicious, after all! But why do nutritionists around the world recommend eating oatmeal as often as possible? What is the use of this product?

1. Oatmeal is the best product for various gastrointestinal diseases. Soft gluten of oatmeal envelops the walls of the stomach, relieves inflammation, heals ulcers. Oatmeal reduces the acidity of the stomach, relieves various colitis and indigestion, eliminates pain and bloating in the intestines. There is a lot of fiber in oatmeal, so it is recommended to eat porridge for constipation.
2. Oatmeal is an excellent adsorbent. It absorbs all the toxins and toxins in the intestines, which contributes to the internal cleansing of the body.
3. Oatmeal reduces cholesterol and the risk of blood clots. Due to the large amount of vitamin K found in oatmeal, such porridge is incredibly useful for people with heart disease and vegetovascular dystonia.
4. There is a lot of protein in oatmeal, which is the building material for building muscle.
5. Oatmeal not only cleanses the intestines, but also strengthens its walls. Thanks to this, immunity is increased, the risk of food allergic reactions is reduced.
6. Oatmeal has an excellent effect on brain activity - it improves memory, activates thinking, and improves performance.
7. This croup has an excellent effect on the functioning of the liver, kidneys and thyroid gland.
8. In addition to the fact that cereals are universally eaten, it is actively used as a cosmetic product. A broth of oatmeal is rinsed with hair to rid them of excess fat. Ground grits are added to various face masks that tighten the skin and relieve greasy luster.

Speaking about the benefits of this product, for the sake of justice, I would like to note the harm of oatmeal. Firstly, you can’t eat it every day. The composition of oatmeal contains acid, which prevents the sufficient absorption of calcium. If you eat oatmeal every day, calcium can be washed away, the body will begin to experience a deficiency. Secondly, oatmeal should not be eaten by people suffering from gluten intolerance. Gluten free oatmeal contains a huge amount of this same gluten. And thirdly, a large amount of oatmeal is contraindicated in heart and kidney failure.

Which oatmeal to choose

If we talk about the benefits of the product, we mean high-quality oatmeal, which was not exposed to powerful heat treatments. Understanding the useful properties of this product, you need to sort the oatmeal by grades. So, what types of oatmeal can be found on store shelves?

1. Oat groats. This is the most useful and low-processed product. Oatmeal is a whole grain, in appearance resembling rice. This is a real oat that needs to be cooked for at least 40 minutes.It contains the maximum amount of benefits and vitamins. But because of the long cooking time, such oats are rarely found in the kitchen, mainly used for medical nutrition.
2. Hercules. If the oat grains are steamed and walked over them with a huge press, you get flat flattened flakes that can be cooked in 15 minutes. Hercules is made from high-quality oatmeal, which is why the flakes are large and strong enough.
3. Extra number 1, 2, 3. The first extra is prepared from whole grains, has a large size and in such oatmeal contains the largest amount of fiber. The second extra is made from cut cereals, and the third from fine powder. Extra third grade is well suited for young children - it does not need to be crushed after cooking.
4. Instant oat flakes. If the inscription “Prepares in 5 minutes!” Lights up on a box with cereal, do not rush to buy a similar product. As a rule, in order for the cereal to boil in 5 minutes, it is preliminarily subjected to steam treatment, after which it does not have any nutritional properties.

When choosing oatmeal, follow the rule - the longer the cereal is cooked, the more useful it is.

How to cook oatmeal in milk

To porridge turned out to be moderately thick and appetizing, you need to know a few subtleties and nuances. Following our recommendations, you can cook the most delicious and delicious milk oatmeal porridge.

1. So let's get started. For cooking, we need oatmeal, water, milk, salt and sugar. It is better to take natural milk from a cow. It is more useful and, as a rule, it is more fat.
2. It is very important to keep proportions. If you like porridge more densely, then on one part of oatmeal you need to add two parts of liquid. If you prefer porridge of medium density - then three parts of the liquid. And for the preparation of liquid porridge-smearing for the child you will need four parts of liquid for one part of oatmeal. Moreover, milk and water should be taken in equal quantities.
3. Since cereal is worse digested in milk, we will cook oatmeal in water. And only 5 minutes before cooking, add milk to the saucepan. It is best to cook porridge in dishes with a thick bottom so that it does not burn.
4. Pour water into a bowl and bring it to a boil. Then pour in oatmeal. Remember, if you decide to cook whole grain cereals, it must first be washed and soaked in water. If you leave whole grains in warm water for an hour, porridge will cook much faster. But finished flakes of extra class are not washed, but added in their original form.
5. Pour oatmeal into boiling water, add salt and sugar to taste. Usually, a pinch of salt and 2-3 tablespoons of sugar are added to a half cup of cereal. Wait until the water with the cereal boils, and then turn down the heat. Oatmeal should be simmered. Constantly stir the porridge so that it does not burn.
6. The cooking time of cereals depends on its size and variety. Whole grains need to be boiled for about an hour, hercules - 15-25 minutes, extra third grade - only 5 minutes. A few minutes before the cereal is ready, add milk to the mass.
7. When the milk boils, cover the saucepan with a lid, turn off the heat and let the porridge get dark and infuse for at least 10 more minutes. This is a very important part of the recipe, it makes the flakes soft, viscous and saturated.
8. Oatmeal with butter, nuts, dried fruits and berries is served.

This is a classic recipe for making traditional oatmeal in milk.

How to cook oatmeal in milk in a slow cooker

To cook oatmeal in a slow cooker, you will need almost the same ingredients. Dilute the milk in half with boiled water so that one to one oatmeal produces 2-3-4 parts of the liquid, depending on what kind of porridge you prefer. Put the oatmeal and diluted milk in the bowl of the slow cooker, add salt and sugar. Slightly above the liquid level, grease the walls of the bowl with a little butter. This protects porridge from boiling. Then close the lid tightly, set the "milk porridge" mode and set the time for 15 minutes. If necessary, set the delayed start. When the crock-pot in a sound informs you about the readiness of the dish, you will get a delicious breakfast without the hassle.

Quite quickly, oatmeal can be cooked in the microwave. But remember, for such cooking you can use only oatmeal, whole grains require a long heat treatment.

How to Cook Oatmeal with Extra Ingredients

The classic recipe for oatmeal is far from the limit of culinary possibilities. Oatmeal is good and coupled with many other ingredients.

1. With a pumpkin. Pumpkin is not only tasty and healthy, but also goes well with oatmeal. The pumpkin needs to be peeled and grained, cut into pulp into cubes and added to the water along with the cereal. Pumpkin can be cooked until fully cooked or left a little firm, crunchiness gives the porridge a special highlight, and undercooked pumpkin perfectly cleanses the intestines.
2. With raisins. You can add raisins to porridge 3 minutes before cooking. But to make oatmeal porridge with raisins even more saturated, add a pinch of vanillin and a tablespoon of condensed milk. This will make the porridge just magical.
3. With banana and cinnamon. Add a pinch of cinnamon along with salt and sugar during the preparation of porridge. Before serving, decorate the porridge with slices of banana. This unusual combination will delight you with its taste and aroma.
4. With fruit in waffle cones. If your children don’t eat oatmeal, you just don’t know how to serve it! Ready milk porridge should be put in waffle cones, pour jam syrup and garnish with fruit. Even the most capricious finicky will not refuse such a pitch.
5. On water with apples. If you follow your figure, then you should refuse milk and sugar as part of oatmeal. In order not to eat lean porridge, you can add a little honey and fresh apples to it. Such a set of products will not add you extra pounds, but will give energy and strength for several hours.

Do not limit yourself to the recipes. Any ingredients can be added to porridge - fruits, vegetables, berries, nuts and even mushrooms.

The French physician Jean de S. Catherine is known all over the world. He used tincture of oatmeal throughout his life. Three times a year, he drank it in courses - 2 weeks each. During these two weeks, he used tincture every day - two glasses on an empty stomach, two glasses before dinner (two hours) and three glasses three hours after dinner. It is known that the doctor lived 120 years. Eat oatmeal and you to strengthen your health, prolong life and youth!

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