How to cook porridge from whole oats. Oatmeal – description with product photo; its calorie content and beneficial properties; benefit and harm; recipes on how to cook porridge; use for weight loss

The Russian folk proverb “Shchi and porridge is our food” does not at all exaggerate the importance of porridge for wholesome and healthy human nutrition. Porridge is an original Russian dish containing all the microelements, vitamins and nutrients that are necessary for the full development of a person. Porridge is perfectly digestible, promotes quick satiety, and is an optimal source of energy for every day. A variety of porridge recipes allows even the most avid gourmet and the most picky child to be satisfied and enjoy them. However, not every porridge and not every grain used for its preparation has the properties that will be discussed in this article. Today we will talk about what whole grains are, why porridges made from them are much healthier than regular ones, how to choose ready-made whole grain porridges and how best to prepare them yourself.

Whole grain.

Unrefined and unprocessed grain is a biologically active product that is preserved in its original form and has a color shell (bran), endosperm (hard fruit) and grain germ. This whole grain structure retains absolutely all microelements, vitamins and nutrients. Purified cereal is only a hard fruit, which, after processing, loses a huge amount of these nutritional fibers, fats and antioxidant elements. Together with the removed shell, it loses fiber, a significant part of vitamins and minerals, and with the germ, phytonutrients (plant substances - lignin, phytic acid and antioxidants).

What are the benefits of whole grain porridge?

They have a number of healing properties:

1. Improve the functioning of the gastrointestinal tract and eliminate the possibility of developing constipation.

2. Normalize digestion and stomach function. Eliminate colitis, dyskinesia, help get rid of dysbacteriosis, quickly remove bile and cope with heartburn.

3. Due to the presence of fiber, whole grain porridges have a beneficial effect on people suffering from diabetes, hypertension and various diseases of the cardiovascular system. They reduce the amount of lipoproteins and cholesterol, and also reduce blood sugar.

4. Thanks to lignin, they prevent breast cancer and prostate cancer.

5. Regular consumption of whole grain cereals reduces the likelihood of developing cancer of the digestive tract and even the stomach, as well as cancer of the lungs, kidneys and bladder.

6. Improve complexion and skin condition, make it beautiful, smooth, silky and pleasant to the touch.

7. Thanks to the presence of antioxidants, they prevent all aging processes, cleansing the liver of various harmful substances.

8. They also have a great effect on human sexual functions, cleansing the body and improving vital energy.

9. Beneficial effect on overweight people.

Whole grain cereals have a proportional ratio of nutrients and fiber. Thanks to this, carbohydrates and fats are practically not absorbed, but quickly and for a long time saturate the body. Weight loss, cleansing, intake of nutrients, improved mood and increased energy - these are the wonderful qualities for which whole grain porridges are loved and appreciated.

How to choose ready-made whole grain porridges.

If the packaging of cereals or ready-made cereals says: “made from cereals”, “from whole grains” or “multi-grain”, this does not mean at all that this is a whole grain product. Do you want to make whole grain porridge? Then buy only those that say so: “whole grain.” However, this label is not always indicated. Whole grain cereals are those cereals in which the first word in the list of ingredients is the word “whole”, then the name of the cereal used, and only then everything else.

How to cook whole grain porridge.

1. Buy ready-made whole grain porridge and brew it with boiling water.

2. Cook the porridge yourself using water or milk.

3. And the best option for eating whole grain porridge is raw. To do this, you do not need to cook the cereal, but it is better to pour boiling water over it or brew it in a thermos. You can add yogurt, milk or kefir and let it brew for several hours. It is best to do this at night. And in the morning you can add berries, fruits, honey or jam. You can add butter, vegetable or olive oil, vegetables, cookies, dried fruits, nuts and seeds to whole grain porridges. Every day you can cook different cereals and add different ingredients to them, and your meal every time will not only be healthy, but also tasty and varied.

What grains to choose for making whole grain porridge.

Buckwheat- the queen of all cereals. Recommended for use by children, adults, athletes, sick, healthy and allergy sufferers. It can and should be used by diabetics, hypertensive patients and those who have problems with the kidneys and liver, as well as those who have severely reduced hemoglobin. Whole buckwheat is rich in easily digestible proteins. It contains magnesium, potassium, calcium, vitamin B and a number of other vitamins and minerals.

Corn– contains silicon, which has a beneficial effect on the condition of the skin, bones and teeth. It has an excellent effect on the intestines and heart, removes excess fat and promotes collagen biosynthesis. Recommended for people with dystrophy, rheumatism, epilepsy, atherosclerosis and those who often have constipation.

Oatmeal– also rich in fiber, potassium and vitamin B. It stands out from a number of other cereals with a large amount of selenium, which perfectly slows down the aging process and prevents the development of cancer. Oatmeal removes toxins, prevents cramps, increases potency and improves brain activity. It also helps the functioning of the heart, liver, pancreas and thyroid gland. Oatmeal is indicated for allergy sufferers, as well as those with arthritis, obesity, stomach and intestinal diseases.

Millet- zinc, copper, manganese, and calcium and magnesium necessary for the heart and blood vessels - substances for which you should love this cereal. Millet porridge helps remove excess fats, minerals and salts. It retains moisture and perfectly promotes skin regeneration.

Pearl barley- these are B vitamins, calcium, magnesium and lysine, which have a remarkable antiviral effect. Recommended for allergy sufferers. Used to normalize digestion. Recommended for anemia and to improve metabolism. Cleanses the intestines and improves the condition of nails, hair and skin.

Rice– has the lowest calorie content. Whole grain rice porridge has starch and a huge amount of easily digestible plant proteins. Recommended for stomach upsets and to strengthen stool.

Whole grain porridge is an excellent food product, necessary not only for children, the elderly and athletes, but also for all those who want to quickly and effectively cleanse their body of toxins, saturate it with useful substances, microelements and vitamins, and also take care of good health and get energy for the whole day.

I like whole grain oatmeal better than Hercules, and even more so with cereal that doesn’t need to be cooked at all. Probably also because I’ve read a lot about the benefits of whole oats. And the passion for grain oats began when, a long time ago, at one of the Tashkent bazaars, in the rows of cereals, I saw a seller with a bag of oats. “Why him?” - I asked. In broken Russian, the seller began to explain that they use it for treatment, and he has many regular customers who take it. And what if I buy this oats, rinse it, put it in a glass with water, and drink it the next day, then I will become juda yam chiroili (very beautiful) and my skin will be zur, my hair will be 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 woman’s sore. When you’re 70 years old, you can give birth!” Wow! - I thought, - this is how many children you can give birth to on one oat. Finally, the seller said not to throw away the soaked grains, cook them or add them to the flatbread.
There were no diabetics among my friends, which is probably why I had never encountered grain oats before. I won’t write about oatmeal miracles for health. It was written without me. Type in the search “oats have medicinal properties” and read on.
Well, after that meeting I began to read a lot about oats. Well, Makropoulos Remedy, I concluded. Use it 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. There is one bad thing about such porridge - it completely kills your appetite. And this is sad. And I don’t want anything other than her. This means that it performs some processes in the body. Therefore, if you have any chronic diseases, first read about the properties of oats. Although no serious contraindications to oats have yet been identified, there are people with individual intolerance.

We sort out the oats and clear them of foreign grains. Rinse well with running water. For soaking I use a liter jar. I fill in 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 steep 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, I reduce the heat to low. Do not bring to a boil. The thick infusion will foam and “run away” worse than milk. That’s why you shouldn’t cover the pan with a lid. In general, it is best, of course, to simmer such porridge without boiling in the oven.
So, without boiling, the porridge evaporates for 40-50 minutes. You need to periodically approach it (the porridge) and stir it, removing the accumulated jelly from the walls. This infusion turns into a thick jelly, the grains are boiled. This jelly, by the way, is very good to use as a face mask. You can add honey. Wonderful effect.
Salt the almost ready-made porridge. You can add raisins, chopped dried apricots or prunes. Lightly steam the dried fruits in the porridge. Turn off the stove. Cover the saucepan with a lid and leave to cool to a temperature at which you can eat the porridge without burning yourself. It's on an electric stove. If the stove is gas, then wrap the saucepan with a towel and let the porridge slowly cool.
Sugar and butter should not be added to this porridge. She's already amazingly good. Moreover, it turns out jelly-like, and there is no need to soften it.
Another time I’ll write about oatmeal in a cast iron pot, or about flatbreads. I also think a lot about haggis.

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

From an early age, everyone is “familiar” with oats in the form of rolled oats or oatmeal. These products are considered the most beneficial for the human body. Uncrushed oatmeal has even greater benefits; it contains a lot of vitamins and microelements. When cooked, it looks more like rice.

The benefits and harms of uncrushed cereals

Oats are an unpretentious plant, so humanity has been using them since ancient times. People have learned to give it a form convenient for use. Flattened grains are made from whole oat grains - these are flakes; they also distinguish between flour and oatmeal.

Uncrushed oatmeal (or whole grain) is produced in two versions - first and second grade. It is this type of product that contains the largest amount of valuable substances, especially fiber. It makes the healthiest porridges and other dishes.

This product contains:

• plant block;
• vitamins;
• micro- and macroelements.

Uncrushed oatmeal contains a huge amount of phosphorus and calcium - substances that are useful “for both old and young.” It is rich in iron and magnesium, which is important for normal heart function and overall well-being. This product improves metabolic processes in the body, removes toxins from it, strengthens the immune and nervous systems. Eating dishes based on this cereal prevents the development of diseases of the gastrointestinal tract, skin diseases, atherosclerosis and even oncology.

With the use of such products, brain function improves, and the body as a whole comes into a cheerful state. With the use of this cereal, people reduce body weight - the product contains so-called complex carbohydrates, which, during their processing by the body, “give out” the energy the body needs, preventing fat from being “deposited on the sides.” In folk medicine, oatmeal is used to treat various diseases, including tuberculosis. This is a very valuable product during the recovery period after surgery.

Despite all the benefits of oatmeal, its consumption can harm the body of some people who are intolerant to this product. Porridges made from whole oatmeal contain substances that slow down the absorption of calcium. Therefore, you cannot eat them day after day. In addition, large amounts of oatmeal consumed over a long period of time cause constipation.

Kidney and heart failure are also reasons to refuse such food.

Cooking rules

In cooking, oatmeal is used in a variety of ways. Oatmeal cookies, soups and jelly, and bread are made from it. Used as a healthy food along with yoghurts and fruits. You can even make cutlets out of it if you wish. The most common use of oatmeal is for making porridge. For children, it is better to prepare this dish from cereals that do not need to be chewed. But adults will appreciate porridge made from whole oatmeal. The uncrushed cereal itself is cooked for about an hour and a half until it reaches a state acceptable for consumption. Its volume remains almost the same as at the beginning of cooking.

In order for this oatmeal to cook faster, it needs to be cooked correctly.

The cereal is first poured with boiling water for six hours.

There should be two and a half glasses of water per glass of product. After this, the oatmeal needs to be put on the stove, heated and cooked for half an hour. (Don't forget to add salt and butter). To change the taste of dishes, you can use milk or broth for cooking. To create a dish based on whole oatmeal, a slow cooker is suitable. The product is poured with water in the same proportions as in the previous version, and then cooked for thirty minutes in the porridge cooking mode.

Recipes

To make porridge with water, you need to take:

• a glass of uncrushed oatmeal;
• two glasses of water;
• butter;
• salt.

Rinse the cereal with running water and soak. When starting cooking, pour the product into a saucepan, pour water and turn on low heat. After boiling, foam will appear on top of the water. It must be removed with a spoon so that the dish does not have a bitter aftertaste. Cook the porridge until done. You need to stir during the cooking process to avoid burning. After turning off the stove, hold it on the burner for a while to let the dish steep.

When serving, add a piece of butter to the porridge. If it is used as a dish for weight loss, you can eat it in this form. If you can afford extra calories, add jam, honey or some other additives to the dish.

You can prepare this porridge in a slow cooker. The cereal is pre-washed and soaked, and when placed in a bowl, it is filled with cold water to completely cover the grains. You can then use the appropriate cooking mode depending on what your particular oven model offers.

To cook such a dish with milk in a regular saucepan, you need to take:

• whole oatmeal - one glass;
• milk - two glasses;
• sugar;
• salt;
• butter.

Pre-processing of the cereal is the same as in the previous recipe. After all the manipulations with it, the milk is poured into a saucepan and set to heat over low heat. You need to wait until it boils. To prevent it from burning and leaking when boiling, stir with a spoon. Immerse the cereal in milk and stir. Cook for fifteen to twenty minutes. Then remove from the hot burner, close the lid and wait another five minutes for the porridge to brew. Add oil and close the lid again. After five minutes, you can serve, adding sugar and any food to taste.

Many people are already tired of eating oatmeal for breakfast. However, let us not rush to abandon them. I offer an alternative to regular cereal - oat grains. In addition to the fact that this porridge is very healthy, it is also dietary.
Recipe contents:

Today, many housewives are concerned about the health of their family. Therefore, interest in proper nutrition is increasingly increasing. And as you know, the key to good health and longevity is porridge of various cereals. One of the popular cereals that is most often consumed for breakfast is oatmeal. It contains many nutrients, vitamins, micro- and macroelements. In addition, oatmeal is a source of complex carbohydrates that help you lose weight.

Now you can see whole grain oatmeal on sale. Many people began to like it much more than the usual “Hercules” and even more so the cereal. Not many housewives are yet familiar with this variety of grains, much less know how to cook them. You can cook this porridge just like you cook cereal: with water, milk, or a combination of these products. In addition, it can be complemented to taste with any fruits, berries, nuts, etc. It is worth noting that preparing such porridge will take much longer than cooking cereal, but it also has much more vitamins and beneficial properties.

• Calorie content per 100 g - 342 kcal.
• Number of servings - 2
• Cooking time - 1 hour

Ingredients:

• Oatmeal grains - 100 g
• Water - 500 ml
• Salt - a pinch or to taste
• Butter - 20 g

1. Sort the oatmeal grains, sorting out dust and debris.

2. Place them in a fine sieve and rinse under running water.

3. Pour the cereal into a cooking pot and add salt. It is advisable to take cooking utensils with thick walls and bottom so that the cereal does not burn.

4. Fill the oatmeal with drinking water and place on the stove.

5. Over medium heat, bring it to a boil while stirring constantly. Do not cover the pan until the water boils.

6. Reduce the temperature to minimum, close the lid and continue cooking the cereal for about 40-50 minutes. Always remove accumulated jelly from the walls.

7. During cooking, the grains will soften, increase in size by 3 times and absorb all the liquid.

8. Add butter to the porridge and stir while it is hot. Leave it under the closed lid to cool to a temperature at which it can be consumed without burning yourself. You can also wrap the saucepan in a towel and let the porridge cool slowly.

Many people think that oatmeal for breakfast is too simple and banal. However, you should not make hasty conclusions and give up the healthiest cereal in the world. According to research, oat grains contain large amounts of the following substances: calcium, zinc, fluorine, magnesium, potassium, chromium, phosphorus, nickel, as well as various pectins. Don’t forget about vitamins: B6, B12, E, PP, C, A. In addition, cereal contains carbohydrates and proteins, and dishes made from it are light, dietary, tasty and extremely healthy.

Before you learn how to cook porridge, you should understand a little about the basic properties and features of oatmeal. To cook oatmeal, you need to use flour, cereal or rolled oats. This cereal is considered one of the most useful among other cereals. The cereal has distinctive features, namely the presence of 6% vegetable fats, as well as 16% proteins of vegetable origin. It contains all the essential amino acids. In addition to all this, it is characterized by excellent digestibility. Due to the increased starch content, oatmeal porridge, especially when cooked in water, is low in calories and has high energy and nutritional value.

Do you want to lose weight? Then eat oatmeal porridge for breakfast. It is characterized by a low glycemic index. Despite this, it saturates the human body well and for a long time. Thanks to the low glycemic index, the food is absorbed slowly, so you don't feel hungry.

Oatmeal made from whole oat groats is especially beneficial. It is great for people suffering from diabetes, atherosclerosis and liver pathologies. Oats are also good for the digestive system, especially the stomach. This is due to the fact that porridge is able to qualitatively envelop the mucous membrane with a film, which speeds up and improves digestion. There are many therapeutic diets designed for people with stomach ulcers; they involve including oatmeal infusions in the diet. If you regularly eat oatmeal for breakfast, you can say goodbye to problems with the gastrointestinal tract.

Most often, flakes are used to prepare oatmeal. It is important to note that they are obtained by steaming and flattening oatmeal, previously polished.

The duration of cooking porridge directly depends on the variety and thickness of the flakes. If the flakes are thin, they will be ready much faster. You don’t have to cook them, but simply pour boiling water over them, close the lid and leave for fifteen minutes so that the porridge steams. To make the dish more rich, bright and juicy, you can add fruits and berries to it: apples, strawberries, raspberries, bananas, oranges, nuts, prunes or dried apricots. An excellent alternative to sugar is natural honey, which is added to a warm dish (not hot!).

Before cooking oatmeal, rinse the whole grains under running water. This manipulation does not need to be repeated with flakes. How to choose the right raw materials for delicious porridge? If you want to prepare not just a tasty, but also a healthy breakfast, then you should give preference to natural products that are rich in minerals and vitamins.

Hercules flakes are prepared in 6-10 minutes. Whole grains will take about 35-40 minutes to cook. To prepare a healthy, balanced breakfast, you will need the following ingredients:

Ingredients

Preparation

1. Pour one glass of water into the pan. Add butter and oatmeal to it. Bring to a boil over high heat.

2. Meanwhile, prepare the banana, it should be ripe and sweet. Cut it into two equal parts. One half must be used to prepare puree - just mash it with a fork in a plate. As for the second part, it is needed to decorate the finished oatmeal, so cut it into beautiful slices.

3. When the porridge boils, turn the heat to minimum. On

Preparation

1. Wash the pre-soaked oatmeal well.
2. Pour the milk into the pan, place it on the burner and wait until it boils.
3. Pour oatmeal into boiling milk, stirring continuously. When the contents begin to boil, reduce the flame to a minimum.
4. Cover the vessel with a lid, leave on low heat and after about 40 minutes remove from the stove.
5. We wait 5 minutes until the porridge is infused and the grains increase in size. Add butter, a little milk, mix, cover again and put in the oven for another half an hour.

The porridge with milk is ready, we invite the family to the table!

If milk has too high a fat content, it is better to dilute it with water.

Classic English recipe

The British prepare oatmeal with milk, after boiling the oatmeal in water.

Ingredients

• Whole grain oatmeal - 1 cup
• Water - 1.5 cups
• Salt - to taste
• Milk

We wash the cereal well, pour it into boiling water, add salt, mix thoroughly and cook over low heat. After 40 - 45 minutes, remove from the stove and let the porridge brew for 5 minutes. After this, add hot milk (cold milk is possible) and mix again. In this form, serve the dish on the table in deep plates.

If you want to have breakfast like English aristocrats, then you should know that real poridge is prepared without sugar or any other additives.

Recipes for milk porridge with oatmeal

In modern cooking, “rolled” cereals, or oatmeal, are more popular. They cook faster, so less time and effort is spent on preparing breakfast.

There are several types of oatmeal:

• Hercules
• Petal oat flakes
• Extra

“Hercules” is the most famous Russian brand, which gained widespread popularity among consumers back in Soviet times. The very name of this product evokes quite justified associations with strength and health.

Recipe for oatmeal porridge

Ingredients

• Oatmeal "Hercules" - 1 cup
• Milk - 2 glasses
• Salt and sugar - to taste
• Butter - to taste

Preparation

Place the cereal in a saucepan, add salt and sugar. Boil the milk in a separate bowl. After boiling, pour it into a bowl with the flakes, mix and cook over low heat for 15 minutes. Add butter, cover the pan with a thick kitchen towel and let the porridge brew. After 5 - 7 minutes we serve breakfast.

Porridge recipe without cooking

To save yourself from standing at the stove and save precious morning time, you can prepare an original breakfast with milk in the evening. “Extra” oat flakes are very suitable for it. Preparing the dish will only take 5 - 10 minutes, but the porridge will turn out extremely tasty and healthy.

Ingredients

• Oat flakes “Extra” - 100 grams
• Currant berries - 100 grams
• Liquid honey - 2 - 3 tablespoons
• Cinnamon - 1 tablespoon
• Milk - 0.5 liters

We put all the components of our future breakfast in a glass or plastic jar, fill it with milk, mix and close the lid. We put the jar in the refrigerator overnight, and in the morning we heat up our finished dish in the microwave. With a minimum of time and products, we get the most delicate delicacy with a unique taste and a full bouquet of vitamins and minerals.

Instead of "Extra" you can use other flakes. The recipe can be varied by changing some ingredients each time.

What foods does oatmeal go with?

It is good to diversify the dish with various additives: sugar, honey, steamed raisins and other dried fruits, jam, cream, nuts, sesame seeds, poppy seeds, candied fruits, cinnamon.

You can cook oatmeal in milk with fresh berries, slices of apples, pears, oranges and other citrus fruits, bananas, and kiwi. Everything depends on your imagination and taste preferences.

The low calorie content coupled with the high nutritional value makes oatmeal an energy source.

The main result of regular consumption of oatmeal with milk will be your health and beauty. You just need to remember that even such a healthy dish cannot be eaten in unlimited quantities.

Many people are already tired of eating oatmeal for breakfast. However, let us not rush to abandon them. I offer an alternative to regular cereal - oat grains. In addition to the fact that this porridge is very healthy, it is also dietary.

Recipe contents:

Today, many housewives are concerned about the health of their family. Therefore, interest in proper nutrition is increasingly increasing. And as you know, the key to good health and longevity is porridge of various cereals. One of the popular cereals that is most often consumed for breakfast is oatmeal. It contains many nutrients, vitamins, micro- and macroelements. In addition, oatmeal is a source of complex carbohydrates that help you lose excess weight.

Now you can see whole grain oatmeal on sale. Many people began to like it much more than the usual “Hercules” and even more so the cereal. Not many housewives are yet familiar with this variety of grains, much less know how to cook them. You can cook this porridge just like you cook cereal: with water, milk, or a combination of these products. In addition, it can be complemented to taste with any fruits, berries, nuts, etc. It is worth noting that preparing such porridge will take much longer than cooking cereal, but it also has much more vitamins and beneficial properties.

• Calorie content per 100 g - 342 kcal.
• Number of servings - 2
• Cooking time - 1 hour

Ingredients:

• Oatmeal grains - 100 g
• Water - 500 ml
• Salt - a pinch or to taste
• Butter - 20 g

1. Sort the oatmeal grains, sorting out dust and debris.

2. Place them in a fine sieve and rinse under running water.

3. Pour the cereal into a cooking pot and add salt. It is advisable to take cooking utensils with thick walls and bottom so that the cereal does not burn.

4. Fill the oatmeal with drinking water and place on the stove.

5. Over medium heat, bring it to a boil while stirring constantly. Do not cover the pan until the water boils.

6. Reduce the temperature to minimum, close the lid and continue cooking the cereal for about 40-50 minutes. Always remove accumulated jelly from the walls.

7. During cooking, the grains will soften, increase in size by 3 times and absorb all the liquid.

8. Add butter to the porridge and stir while it is hot. Leave it under the closed lid to cool to a temperature at which it can be consumed without burning yourself. You can also wrap the saucepan in a towel and let the porridge cool slowly.

For an older person, there is nothing better than starting your morning with a bowl of oatmeal! It’s not for nothing that the word “oats” translated from Latin means “to be healthy”

It is curious that oats came to England, the country with which this popular dish is traditionally associated. originally brought by the Romans as feed for horses, and only in XVI century they began to cook from it the much-loved Oatmeal for everyone.

In the middle of the XIX century, the unique properties of oats began to be studied by the chief medical adviser of the British army, Frank Buckland. He conducted one of the first large-scale studies, using recruits from various regions of the country, and proved that Scottish soldiers fed on oatmeal were much stronger and more resilient than the English.

However, oats were also well known in Rus'. The diet of our distant ancestors always included many dishes prepared on its basis. All kinds of jelly, pies, pancakes, casseroles and other delicacies were certainly served to the table every day. Oatmeal was an indispensable dish during wedding feasts, Christmas celebrations or christenings. In monastery books XVII centuries it is mentioned that oat porridge was an integral part of ancient Russian cuisine. It is impossible to imagine the days of Orthodox fasting without oat dishes. Their preparation took extremely little time, and the result exceeded all expectations - nourishing, tasty, and healthy.

About one hundred and fifty years ago, the Swiss physician Bircher-Benner chose oats as an ideal base for the so-called “health food” he invented and became widespread, known as “muesli”. Easily digestible and softening, oat flakes with milk or yogurt, a variety of fruits and nuts, honey and dried fruits have become a classic breakfast dish all over the world, especially loved by supporters of a healthy diet.

A storehouse of useful substances

The grains of this unique cereal contain up to 55% starch, 24% fiber, 11% fat and 20% protein with a high content of essential amino acids ( tryptophan and lysine).The amino acid composition of oatmeal is closest to muscle protein, which makes it a particularly valuable dietary product, because protein is necessary for the body for growth and tissue repair. Oats also contain saponins, carotenoids, vitamins, various sugars, essential oils, and minerals. It contains much more iron than other cereals (4.2 mg per 100 g), a lot of sulfur, silicon, phosphorus, potassium, magnesium, chromium, manganese, zinc, fluorine, iodine.

The vitamins and minerals of this cereal are involved in important metabolic processes in the body and reduce the risk of numerous diseases. For example, due to the presence of vitamins of the group IN, inclusion of oatmeal in the diet restores the rhythm of cardiac activity in older people, and the silicon contained in oats prevents hair loss.

Starch provides the body with “slow energy”, which helps avoid a sharp increase in blood sugar levels, which is especially useful for diabetes. Soluble fiber, when consumed regularly, lowers cholesterol levels in the blood, protecting the entire cardiovascular system.

Biologically active substances in oats improve the functioning of the liver and pancreas. Not long ago, an enzyme was found in oat grains that acts like amylase (pancreatic enzyme), it helps the rapid and high-quality absorption of carbohydrates. Proper fat metabolism is promoted by specific substances present in the cereal - polyphenols.

And thyreostatins have a positive effect on the activity of the thyroid gland.

Oatmeal is an excellent remedy for chronic inflammatory processes. It is no coincidence that oatmeal is widely used for acute inflammation of the gastrointestinal tract. For people who have suffered serious illnesses, as well as for asthenia and anemia, a variety of dishes are prepared from oatmeal as a general tonic. By the way, the green grass of oats is not inferior to grains in its medicinal properties. Its infusion has diaphoretic, diuretic and antipyretic effects.

Hercules giving strength

The “younger brother” of oats, or rather its derivative, is the well-known rolled oats. Unlike many popular cereals, it is made from whole oat grains using the flattening method.The basis of rolled oats is oat seeds, devoid of a hard, indigestible shell. Hercules is especially useful for older people, as it is well absorbed by a weakened gastrointestinal tract.

However, cereal producers still cannot completely get rid of the remnants of this shell. But this has its plus. Passing through the intestines, they literally “scrape” its walls until they shine. Even modern medicine cannot offer a more effective and, importantly, inexpensive means of cleansing the intestines.

In recent years, scientists have proven that rolled oats are an important source of antioxidants. , preventing the formation of malignant tumors. In addition, antioxidants actively slow down the aging process of the body.

Thanks to gluten content (or gluten), moderate consumption of finely chopped oat flakes is beneficial for stomach ulcers. Gluten envelops the inflamed areas, easing all painful sensations and promoting the healing of ulcerative damage. Moreover, in this case, not only rolled oats porridge is useful, but also raw rolled oats in the form of muesli, but they still need to be consumed with great caution, since solid particles can be difficult to digest for an inflamed stomach.

We treat ourselves with oats

Hippocrates wrote about oats as an excellent healing remedy for general exhaustion and weakness of the body and advised drinking an infusion or decoction of oats without any complicated recipes - like tea. This is useful for almost everyone to strengthen the nervous system, heart, lungs, improve blood composition and metabolism . The infusion is prepared as follows: ground raw oats in a coffee grinder, pour into a thermos and pour boiling water at the rate of 1 tbsp. spoon per glass of boiling water. Leave for 12 hours, then strain and drink.

For normal liver function You can prepare this decoction: c I began to lower the silver object into 1.5 liters of water, bring the water to a boil and remove the object. Then pour 150 g of oats in the husk into water, simmer over low heat for 15 minutes, leave for 2 hours, wrapped in a warm blanket, strain. For 10-15 days, drink the decoction 3 times a day, 0.5 liters 30 minutes before meals. During this period, eat light foods, exclude fatty, fried foods and solid foods.

For insomnia Rinse 500 g of oat grains with cold water, add 1 liter of water, cook until half cooked, strain and take 150-200 ml of the decoction daily at night, adding a little honey. The remaining grains can be cooked and used to make porridge.

Increase vitality This decoction will help: rinse 3 cups of oats thoroughly and add 3 liters of water. Boil for 20 minutes over low heat, then remove from heat and wrap well for 24 hours or pour into a thermos. Strain the broth through a thick napkin, add 100 g of honey (if the water temperature is not higher than50°C), close the lid tightly. After the broth has cooled, pour it into clean bottles and refrigerate. Add freshly squeezed lemon juice before use. Drink 100 ml per day in small sips half an hour before meals. When the drink runs out, make a new one, and so on 3 times. The course is conducted 3 times a year - in spring, summer and autumn.

Oat dishes

You can prepare many delicious, original and healing dishes from oats and rolled oats.

Oatmeal pie with apples and raspberries

0.5 cups oatmeal; 1 stick of softened butter; 3/4 cup flour; 0.5 cups sugar; 3/4 cup chopped walnuts; salt to taste, whipped cream.

For cake Mix oatmeal, softened butter, sugar, flour, walnuts, salt until smooth butter crumbs.

For cooking fillings to peel2 apples , remove the core and cut into cubes. Add2 cups raspberries , 3 tbsp. spoons of sugar, 2 tbsp. spoons of flour, 1 teaspoon of vanilla sugar, grated nutmeg, cinnamon and salt.

Preheat oven to 120°C , grease a baking dish with 2 tbsp. spoons of butter and first lay out the filling, and on top - butter-oat crumbs and distribute everything evenly.

Bake until golden brown, about 45 minutes. After cooling, decorate the pie with whipped cream.

Homemade buns

Oat flakes - 1 cup; cheese - 150 g; flour - 1 glass; chicken egg - 2 pcs.; milk - 130 ml; l uk onion - 2 pcs.; m butter - 80 g; w small ampinions - 150 g; R baking powder - 1 teaspoon; salt; greenery; m vegetable aslo ( for frying).

Grate hard cheese on a coarse grater, add eggs, oatmeal, softened butter, mix everything. Add salt to taste. Sift the baking powder mixed with flour and add to the dough, mix again. Then pour in the milk and mix again. The dough should remain thick enough so that it can be formed into balls and made into flat cakes. Fry whole mushrooms and onions for the filling. Place onions, mushrooms and chopped herbs on each flatbread. Pinch the edges of the dough to form a ball again. Place all the balls on a baking sheet greased with oil. Bake for 20-25 minutes at 180°C.

Oat porridge, stewed in a pot

Whole oats - 250 g; water - 1 l; With butter - 80 g; With ol, sugar to taste.

The traditional preparation of porridge is to simmer it in a pot in a hot oven. This porridge turns out much tastier, healthier and more crumbly than the one cooked in a saucepan on a gas stove.

Sort out the whole grain oats, rinse with water, put in a saucepan, pour boiling water and cover with a lid. Leave for about 8 hours at room temperature. Then transfer the oats along with water into a clay pot and place in an oven preheated to 100 degrees. Keep for about 2 hours.

Remove from the oven, add salt, sugar and mix thoroughly, add butter. For dietary purposes, you can season the porridge with yogurt.

I like whole grain oatmeal better than Hercules, and even more so with cereal that doesn’t need to be cooked at all. Probably also because I’ve read a lot about the benefits of whole oats. And the passion for grain oats began when, a long time ago, at one of the Tashkent bazaars, in the rows of cereals, I saw a seller with a bag of oats. “Why him?” - I asked. In broken Russian, the seller began to explain that they use it for treatment, and he has many regular customers who take it. And what if I buy this oats, rinse it, put it in a glass with water, and drink it the next day, then I will become juda yam chiroili (very beautiful) and my skin will be zur, my hair will be 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 woman’s sore. When you’re 70 years old, you can give birth!” Wow! - I thought, - this is how many children you can give birth to on one oat. Finally, the seller said not to throw away the soaked grains, cook them or add them to the flatbread. There were no diabetics among my friends, which is probably why I had never encountered grain oats before. I won’t write about oatmeal miracles for health. It was written without me. Type in the search “oats have medicinal properties” and read on.

Well, after that meeting I began to read a lot about oats. Well, Makropoulos Remedy, I concluded. Use it 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. There is one bad thing about such porridge - it completely kills your appetite. And this is sad. And I don’t want anything other than her. This means that it performs some processes in the body. Therefore, if you have any chronic diseases, first read about the properties of oats. Although no serious contraindications to oats have yet been identified, there are people with individual intolerance.

We sort out the oats and clear them of foreign grains. Rinse well with running water. For soaking I use a liter jar. I fill in 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 steep 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, I reduce the heat to low. Do not bring to a boil. The thick infusion will foam and “run away” worse than milk. That’s why you shouldn’t cover the pan with a lid. In general, it is best, of course, to simmer such porridge without boiling in the oven.

So, without boiling, the porridge evaporates for 40-50 minutes. You need to periodically approach it (the porridge) and stir it, removing the accumulated jelly from the walls. This infusion turns into a thick jelly, the grains are boiled. This jelly, by the way, is very good to use as a face mask. You can add honey. Wonderful effect.

Salt the almost ready-made porridge. You can add raisins, chopped dried apricots or prunes. Lightly steam the dried fruits in the porridge. Turn off the stove. Cover the saucepan with a lid and leave to cool to a temperature at which you can eat the porridge without burning yourself. It's on an electric stove. If the stove is gas, then wrap the saucepan with a towel and let the porridge slowly cool.
Sugar and butter should not be added to this porridge. She's already amazingly good. Moreover, it turns out jelly-like, and there is no need to soften it.

Another time I’ll write about oatmeal in a cast iron pot, or about flatbreads. I also think a lot about haggis.

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

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