Milk oatmeal recipe. How to cook oatmeal: with milk and water, with pumpkin and raisins

Hello, friends! I don’t know about you, but I really like oatmeal with milk and raisins. On weekends, I certainly give myself this pleasure and cook such porridge with feeling, properly, and with care.

The nasty Englishmen, whose homeland is traditionally considered morning oatmeal, recently discovered that constantly eating oatmeal is harmful - it blocks the absorption of calcium, and eating it for more than two weeks in a row is unsafe for health; in this case, you need to take a break for another two weeks. But this doesn’t threaten me - I cook something different every day, and I rarely have to eat the same thing two days in a row.

To be honest, I fell in love with oatmeal quite recently – when I got around to adding raisins to it. For some reason, my conscience and some remnants of ancient dietary ideas prevent me from making any porridge tasty and desirable with the help of sugar, although this is the easiest way.

As for the ideal proportions for oatmeal, they are as follows: for liquid oatmeal you will need 1 cup (250 ml) of rolled oats per 1 liter of liquid, and for moderately thick oatmeal - 1.5 cups per 1 liter of liquid. I say liquid because there are people who have to eat oatmeal in water. In this case, this recipe will also work. That's it, I'm done with the tedious speculation, let's get down to business.

To create delicious oatmeal with milk, we will need (for 2-3 servings):

1 liter of milk (or water, or half and half of both - that’s what I personally do)
1.5 cups (250 ml volume) oat flakes for cooking (rolled oats)
1/3 cup raisins
1 tablespoon sugar
0.5 teaspoon salt

Oatmeal with milk, recipe:

Pour milk into a saucepan or whatever we have according to plan (I take half and half milk with filtered water), put it on medium heat.
Add sugar, salt, stir and wait until the milk becomes very hot, but does not boil yet.
At this moment, add oatmeal, stir and reduce the heat slightly.
Wash the raisins and place them in the pan.
After boiling, cook the oatmeal for 6-10 minutes, then turn it off, cover with a lid and leave for another 10 minutes. During this time, the oatmeal under the lid will acquire its characteristic “oatmeal” consistency - the milk will become viscous, and the flakes will lose their clear outline.

Oatmeal with milk is ready! You can add butter to it - this is especially nice when you want to tickle the nerves of your fellow citizens who are losing weight. But even without fellow citizens, with butter is simply even tastier than without it.

If you are a fan of a more, I apologize, “snotty” version of oatmeal - that is, when it is more reminiscent of a homogeneous thick jelly - this is not at all difficult to achieve. The ingredients and method of action are still the same, only the flakes need to be poured into the milk at the stage while it is still cold - at the very beginning of cooking. That's all, actually. I can’t even believe that I wrote a whole treatise around ordinary oatmeal with milk. In my defense, I can say that my recipe is proven in proportions, it is very difficult to mess up this mess.

I hope you find my version of oatmeal with milk useful.

Enjoy your life in the kitchen and in life.

Not every housewife knows how to cook oatmeal with milk correctly so that it is tasty. Oatmeal is one of the healthiest breakfast options, easy to prepare and affordable.
You will learn how to deliciously cook oatmeal with water and milk from this article.

Ingredients:

Milk -3 cups (or 2 cups milk and 1 cup water)
Oatmeal - 1 cup;
Raisins - 1/2 cup (optional);
Butter - 30 grams;
Salt - to taste;
Sugar - to taste.

When all the ingredients are prepared, we proceed to describe how to cook oatmeal with milk.

Preparation:

Rinse the raisins well and pour boiling water for 5-7 minutes.
Pour all the milk into the saucepan.
Once the milk has boiled, add salt and sugar.
Add oatmeal.
Add raisins to the porridge.
Cook the porridge over medium heat, stirring constantly. Cooking time depends on the type of oatmeal you choose. For rolled oats, it will take 10 - 15 minutes after boiling.
When the porridge is ready, season the porridge with butter, stir and serve.

If desired, you can add nuts, dried fruits, and any berries to the porridge. Choose according to your taste.

Now you know how to cook oatmeal with milk, deliciously and quickly. Bon appetit!

Oatmeal for breakfast? Only after much persuasion! Either way, just a cup of coffee. You don’t even have to sit down at the table, chew a sandwich on the go, drink coffee and run to work. So what's next? But here’s the thing: after an hour or two, hunger will make itself felt, and if you don’t have something to snack on, then by lunchtime you’ll develop a beastly appetite, and you’ll eat much more than you need. This pseudo saving of time in the morning and refusal of a full breakfast will soon result in health problems and excess weight gain. And this certainly will not bring you the glory of a good housewife.

It is much better to make a choice in favor of reasonable savings and teach your family to eat properly. Start with breakfast, by preparing the same oatmeal. It just seems that oatmeal is a boring, monotonous food, and only the English can chew oatmeal every morning. Nothing like this! You can easily make oatmeal tasty and interesting! To do this, you need very little: master the basic recipe for making oatmeal with milk and come up with different additives for it. Hints (additive options) are at the end of the recipe.

Before you start cooking oatmeal with milk, remember two rules:
The first thing is not to leave milk unattended. It tends to run away when it boils, and instead of a quick breakfast, you'll end up with a burnt pan and a dirty stove.
Second, oatmeal is not washed. They are added dry to the boiling liquid.

Necessary products for 2 servings of porridge:

- milk – 0.5 liters (or 2 glasses);
- oatmeal (regular rolled oats) – 1 cup;
- sugar - 2-3 tbsp. l;
- fine salt – 1 pinch;
- butter – 50 g.

Oatmeal is a miracle, it will satisfy hunger, calm the stomach (for those with ulcers), and help you lose weight. True, not everyone knows the secret of preparing tender and creamy oatmeal. It’s interesting that I learned how to cook such porridge from the Germans, and they picked up this recipe from the British, so when serving oatmeal, don’t forget the traditional: “Your oatmeal, sir!”

Oatmeal with milk

Ingredients:

(2-3 servings)

10 tbsp. oatmeal
0.4 l. milk
0.4 l. water
2 tbsp. Sahara
1 pinch of salt
butter to taste

Take a pan with a thick bottom. Pour milk and water. Usually the proportion is taken half to half, but it will turn out no worse if you pour less water and more milk.
Put the pan on the fire. To make oatmeal porridge tender, enveloping, and melting in your mouth, you need to learn one very simple rule: put oatmeal in cold milk (from the refrigerator or at room temperature). It is in cold liquid that oatmeal quickly “blooms”, releasing tasty and healthy mucus.
So, before the milk warms up, add nine tablespoons of oatmeal. We pick up spoons with a good heap, so to speak, from the heart. We stir immediately.
Add sugar. For those with a sweet tooth, the amount of sugar can be increased slightly.
Stirring with a wooden spatula, bring the porridge to a boil. Cook the oatmeal over low heat for 2-5 minutes until the oatmeal is soft.
If it seems to you that the porridge is watery, do not rush to add flakes. Oatmeal should be quite liquid. In the few minutes it cooks, while we pour the porridge into bowls, the oatmeal thickens.
Pour delicious and aromatic oatmeal with milk into bowls and add butter. A delicious breakfast is ready!
For variety, you can add raisins, fresh bananas, cinnamon, currants, honey, and jam to oatmeal. In this case, raisins or pieces of dried apricots are added before turning off the heat, and fresh fruit and jam are already placed on plates.

P.S. The cooking time for oatmeal greatly depends on the quality of the oatmeal. Almost whole flakes take a little longer to cook; heavily pressed flakes, which look like thin plates, take a minute or two to cook. It’s clear that the latter makes oatmeal much tastier.

Oatmeal on water

All those with a sweet tooth, of course, love sweet oatmeal, but those without a sweet tooth will like my dad’s recipe, when the oatmeal is prepared with water and without sugar. This porridge is good for breakfast and as a side dish for meat. So, oatmeal breakfast for two. (Retired experience).

Ingredients:

8 tbsp. oatmeal
2/3 tsp. table salt
550 gr. water
butter to taste

It is very simple to prepare delicious oatmeal with water, but some little things are important here: the type of oatmeal, the utensils, the method of preparation and the amount of water.
We take oat flakes No. 1 “Hercules” from a trusted manufacturer. Dishes: the best cauldron made of food-grade aluminum with a capacity of 1.5 liters. In another bowl, the porridge sticks to the bottom.
Preparation: pour eight heaped tablespoons into a cauldron or saucepan with a thick bottom, add about a teaspoon of table salt. It is not advisable to use “Extra” salt.
Pour cold water over the cereal. The exact amount of water depends on the flakes and is verified by experience.
Bring the porridge to a boil over high heat, and then over very low heat, stirring until it reaches the desired consistency.
When hot, the oatmeal is ready to eat, cow butter - to taste. I also recommend trying

Porridge can be made from oatmeal or cereal. Before cooking, the cereal is soaked for several hours and cooked for quite a long time: about 30–40 minutes. But it is also the most healthy and delicious.

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There are different types of flakes:

Extra No. 1 - thin, large and the healthiest of oat flakes. Cooking time is 15 minutes.
Extra No. 2 - thin flakes of a smaller size, cook for 5-10 minutes.
Extra No. 3 - thin and smallest, suitable for baby food. Cook quickly: 2–5 minutes.
Hercules - thick large flakes, steamed and therefore less healthy. Cook for about 20 minutes.
Petal flakes are thick flakes, but more tender than rolled oats and cook faster: about 10 minutes.

Always read the instructions on the package: they indicate the exact cooking time for a particular type of cereal.

In what proportions should I cook oatmeal?

Porridge can be cooked with milk or water. The volume of liquid depends on what consistency you want:

for liquid oatmeal, take 3–3.5 parts of liquid for 1 part of cereal or flakes;
for semi-viscous - proportion 1: 2.5;
for viscous - 1:2.

For one serving, half a glass of oatmeal or cereal is enough.

What can you add to oatmeal?

Usually porridge is cooked with sugar or honey: for one serving - about one tablespoon of sweetener. To enhance the taste, you can also add a small pinch of salt and a piece of butter.

Additional Ingredients:

berries, fruits and dried fruits;
jam;
candied fruit;
nuts;
chocolate or cocoa;
vegetables: carrots or pumpkin;
spices: cinnamon, cloves or others (to taste).

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Heat water or milk. When the liquid begins to boil, add cereal or cereal, sweetener and a pinch of salt. Stirring, bring the porridge to a boil and reduce heat.

Cook the porridge until cooked, remembering to stir. Then remove from heat, cover and let stand for a couple of minutes. At the end, add toppings, a knob of butter and serve.

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Combine oatmeal, water, sugar and salt in a plate. Place in and cook on maximum power for 1.5 minutes. Then stir the porridge and turn on the oven for another 20-40 seconds.

Make sure that the oatmeal does not escape: if it boils, it means it is almost ready. Remove the porridge and let it stand covered for a few minutes.

It is better not to use milk for cooking in the microwave: it runs away very quickly. It is also better to take instant cereals.

noshon.it

If cooking oatmeal in the morning is a feat for you, do it in the evening. Simply pour hot milk or water over instant cereal (Extra No. 2 or 3), add the remaining ingredients, cool to room temperature, cover and put in the refrigerator. Overnight, the oatmeal will absorb all the liquid and the porridge will be ready. In the morning, all you have to do is heat it in the microwave.