Whole oatmeal. How to cook porridge from oats

Evgeny Shmarov

Reading time: 10 minutes

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Oatmeal is flattened grains of oats. Both adults and children know about this food product. Oatmeal for breakfast is the most common dish, it is very healthy and nutritious. Many women use it for weight loss.

Consider which oatmeal is better, what it is useful for, whether it can harm our body, and also answer the main questions.

The main types and varieties of oatmeal - which one is tastier and healthier?

There are 40 types of oats in the world, which are further processed and oat flakes or Hercules are produced from them.

In Russia, the most famous are:

• Oat flakes "Extra" №1
  They are made from whole grains. In size, they are large and the most useful, as they have useful qualities and contain the largest amount of fiber.
• Oat flakes "Extra" №2
  They are smaller than the previous ones. They are made from cut cereals.
• Oat flakes "Extra" №3
  These flakes are small and fast-cooking. They are also made from chopped cereals. They are less useful. These cereals are suitable for children.
• Oat flakes "Hercules"
  They have a smooth surface and are not suitable for microwave cooking. They take longer to cook. In addition, they have been pre-steamed and are not as healthy as previous types of oatmeal. And they are not recommended for daily use.
• Flattened oatmeal
  These are the same Hercules flakes, only for their manufacture corrugated rollers are used, which flatten the oats and form a corrugated pattern on it. They have a difference from Hercules - they cook faster. But note that they did not become more useful from steam treatment.
• Uncrushed groats
  This product is almost impossible to find on the shelves of Russian stores. It is the most useful and converges in properties with whole grains. It is used for medical nutrition.

Composition, calorie content, nutritional value of oatmeal

Consider the energy value of different types of oatmeal:

• 100 g of dry oatmeal or cereal contains 305 kcal.
• In the same amount of oatmeal boiled in water - 88 kcal.
• In oatmeal cooked in milk - 102 kcal.
• Whole grain oatmeal has 108 calories.

100 g of oatmeal contains:

• 11 g of proteins.
• 6.1 g fat.
• 65.4 g of carbohydrates.
• 12 g of water.
• 6 g of dietary fiber.

It also contains vitamins:

• PP - 4.6 mg.
• E - 3.2 mg.
• Biotin (N) - 20 mcg.
• Folic acid (B9) - 23 mcg.
• Pyridoxine (B6) - 0.24 mg.
• Riboflavin (B2) - 0.1 mg.
• Thiamine (B1) - 0.45 mg.

And a lot of useful and vital macro and micronutrients:

• Silicon - 348 mg.
• Potassium - 143.76 mg.
• Phosphorus - 123.3 mg.
• Magnesium - 46.79 mg.
• Calcium - 43.1 mg.
• Chlorine - 42.44 mg.
• Sulfur - 34.15 mg.
• Sodium - 13.26 mg.
• Iron - 1.879 mg.
• Manganese - 1.8 mg.
• Zinc - 1.25 mg.
• Copper - 209 mcg.
• Fluorine - 110.45 mcg.
• Boron - 95.5 mcg.
• Vanadium - 69 mcg.
• Molybdenum - 13.5 mcg.
• Selenium - 8.2 mcg.
• Chromium - 4.46 mcg.
• Cobalt - 2.7 mcg.
• Iodine - 2.6 mcg.

What is useful oatmeal on water, on milk, whole grain, instant, flakes?

Of all types of cereals, oatmeal occupies a leading position. She carries about huge benefit to the body- especially the one that is boiled in water.

This dietary product is suitable for breakfast. It can be eat and not get better. In terms of calories, it can be compared with one.

Let's list the benefits of oatmeal

• Normalizes digestion and prevents the occurrence of diseases of the gastrointestinal tract. Due to its anti-inflammatory action, it has a positive effect on the gastric mucosa, saving from bloating. In addition, oatmeal should be consumed by people with gastritis or ulcers.
• Oatmeal is quickly absorbed and reduces the level of cholesterol, which is deposited in fat.
• It also has a low glycemic index. It is advised to eat for diabetics, as it does not raise blood sugar levels.
• Improves the structure of bones and teeth, containing calcium and phosphorus.
• It has a healing effect, thereby preventing dermatitis and skin diseases.
• Increases immunity and body resistance to various infectious diseases.
• Removes toxins from the body, cleansing the intestines.
• Reduces the likelihood of allergies.
• Normalizes the work of the endocrine system.
• Saves from the occurrence of cardiovascular diseases. Since it contains a large amount of iron, it is used in the prevention of anemia.
• Uplifting, being an excellent antidepressant.

Note that all oatmeal has these properties. Boiled porridge on the water, of course, will be nutritious and useful, but boiled in milk add calories into your diet.

Concerning instant cereal, then they are of minimal benefit to our body. After eating a bowl of porridge from them, after half an hour you will want to eat. Even the well-known flakes "Extra" are more beneficial.

Whole grain oatmeal is considered the healthiest. And all because it has a skin rich in fiber, and has undergone less processing. Such oatmeal cleans the intestines well.

Harm of oatmeal, contraindications - what is gluten?

Oatmeal can be harmful.

We list to whom it is contraindicated

• Since instant cereals contain a small amount of protein, fiber, and carbohydrates are easily digested, they can raise blood sugar levels. Hence - a sharp release of insulin and a feeling of hunger.
• To all people in excess. Do not eat oatmeal every day. We also do not recommend sticking to oatmeal diets, as it leaches calcium from the body.
• Suffering from allergies to cereals. According to the World Health Organization, only 1% of the world is allergic to a cereal protein - gluten. It is found in gluten. When consumed, it damages the villi of the small intestine and disrupts digestion.
• With heart and kidney failure, oatmeal is also contraindicated.

Oatmeal in the diet of nursing mothers, pregnant women, diabetics with allergies - SF answers all questions

Can kids eat oatmeal?

In the nutrition of infants, cereals occupy the first place. Pediatricians advise starting complementary foods with buckwheat, corn, and then switch to oatmeal. Start feeding oatmeal is advised from 9-10 months. If the baby has anemia, then you can start from 5 months. However, remember, oatmeal should not be eaten daily!

Is oatmeal good for pregnant women?

Of course it's useful. Oatmeal contains folic acid, which prevents various birth defects, as well as other B vitamins that supply the body with energy.

By the way, its iron content increases hemoglobin, relieves fatigue and reduces the risk of anemia. In order for iron to be better absorbed, doctors advise drinking oatmeal with fruit juices.

Oatmeal while breastfeeding

Oatmeal while breastfeeding is a great product. It saturates the body of mother and child with vital substances and vitamins, normalizes the functioning of the gastrointestinal tract, improves the structure of milk, and gives strength.

Is oatmeal good for diabetes - hypoglycemic index
Unprocessed oatmeal is beneficial for diabetics. It has a GI of 40 to 50. Such oatmeal can lower blood sugar levels. Instant flakes have a GI of 66, which is high, so don't eat them.

Can you be allergic to oatmeal?

Allergy to oatmeal can be only in one case - if you have an allergy to cereals, and to be more precise, to the protein of cereals, gluten.

Does oatmeal really deplete calcium from the body?
Yes, you shouldn't eat oatmeal every day. It flushes calcium out of the body and prevents it from being absorbed.

Oatmeal in our menu - the right choice and preparation, storage

Oatmeal Dishes

Of course, you can cook not only from cereal, but also from oatmeal or grains.
Here are some examples of delicious and healthy dishes:

• Whole grain oatmeal porridge
• Oatmeal Cookies
• Kissel from oatmeal
• Oatmeal
• Oatmeal
• oatmeal bread
• oatmeal pancakes
• Oatmeal cake
• Diet gozinaki with nuts, candied fruit and oatmeal
• Smoothies with oatmeal and fruits or vegetables

How to choose oatmeal when buying?

To choose this cereal correctly, housewives must remember:

• Oat flakes extra do not contain impurities. But of the three varieties, the most useful is large oatmeal at number 1.
• Hercules contains the skin that remains after processing oats. These flakes more useful. But you will spend more time preparing them.
• Whole oat porridges should be purchased, looking at the name of the package. It may say: "whole grain" or "whole grain". These are the two most common titles that justify the content. The color of oats should be light and have a pleasant aroma.
• Cereals must have a solid, dense and rounded shape.
• Moisture must not get into the product, so the packaging must be sealed.
• good cereal have a white, pale yellow or cream color.
• From unpacked product doesn't smell like mold or other substances.
• On the packaging you will definitely find two dates of packaging and production. It is from the second that the expiration date is considered.

How to cook oatmeal in water?

1. Pour 4 tablespoons of oatmeal into a saucepan, add 1 cup of water.
2. Be sure to stir the dish so that it does not burn.
3. After 10 minutes, as the porridge is cooked, close the pan with a tight lid, turn off the stove and let it brew.
4. Optionally, you can add salt, sugar or butter, candied fruits, nuts and seeds to the dish.

How is oatmeal cooked in milk?

1. To cook oatmeal for, it is worth pouring the same amount of cereal with water.
2. Once the porridge is cooked, add half a glass of milk to it and stir.
3. After 2 minutes, leave the dish under the closed lid and let it brew for about 5 minutes.

Quick oatmeal recipe in a jar

If you find it difficult to prepare this dish, we present to your attention a quick recipe for oatmeal in a jar. This dish is called "lazy oatmeal".

Cooking it is even easier than cooking porridge:

1. In a glass jar or other tightly sealed container, pour 2 tablespoons of oatmeal (not instant
2. Add 50 ml of yogurt, 70 ml of water and any fruit.
3. Mix all the ingredients, close the jar with a lid and leave it overnight in the refrigerator.

Optional with oatmeal add sour cream, honey with cinnamon and apple or banana with cocoa. This is an excellent low-calorie and nutritious breakfast dish.

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 an unpretentious plant with a relatively short (75-120 days) growing season, 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 (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 parties 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, appreciate 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 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 slimy 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, 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.

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

Oat groats- a product obtained by processing oats. The homeland of oats is considered to be Mongolia and China. To date, other countries are also engaged in the cultivation of this crop.

Depending on the technology used, a flattened and non-crushed version of oatmeal is distinguished. In the first case, it looks like flattened petals (see photo). The color of this product should be grey-yellow with slight tints.

In order for cereals to retain their consumer properties for a long time, it should be stored in a closed jar. This will prevent moisture and insects from entering. It is best to place the container away from direct sunlight. To protect the cereal from moths and other insects, put a few cloves of garlic and a sprig of mint next to the jars.

Production of different types of cereals

The production of various types of oatmeal is carried out in accordance with GOST 6584-73. The main problem that arises during the processing of cereals is that it is quite difficult to obtain whole grains. It is because of this that during production it is necessary to use different equipment. To reduce the amount of crushed grain, hydrothermal treatment is used, which includes several stages:

• preheating;
• steaming;
• drying.

Thanks to this sequence, the grain loses all unnecessary moisture, becomes strong, and most importantly, retains its integrity.

There are two main types of oatmeal:

1. Uncrushed (whole). For this option, the grain is steamed, peeled and polished. There is the highest, first and second grade of such cereals.
2. Steamed flattened (flakes). For her, they use the first version of the cereal, which is flattened. The cores have a corrugation, which is achieved by passing them through the rolls. Steamed flattened groats are also available in 3 varieties.

The quality of cereals is also regulated in accordance with GOST 3034-75. Separately, it is worth mentioning the popular Hercules oatmeal, which is made from grains by special processing. It includes cleaning, germ removal, steaming, flattening and rolling.

Beneficial features

The beneficial properties of oatmeal are due to the presence in its composition of numerous natural antioxidants that help the body resist the negative effects of various irritants. Given the presence of methionine, the product has a positive effect on the functioning of the nervous system. The composition of this product includes a lot of phosphorus and calcium - minerals that strengthen and restore bone tissue. It is recommended that people with anemia add oatmeal to their menu, as it contains iron.

Due to the presence of enveloping and anti-inflammatory properties, oatmeal is useful for bloating, as well as for pain in this area. Since it contains fiber, with regular use, you can cleanse the intestines of toxins and various decay products. All this beneficial effect on the activity of the digestive tract and reduces the risk of developing cancers of this part of the body, as well as ulcers and gastritis.

Oatmeal is an easily digestible product, which allows it to be used by people who monitor their weight or want to lose weight. High energy value determines the use of cereals for breakfast, which makes it possible to get rid of hunger for a long time.

According to recent scientific experiments, it was possible to determine that oats contain beta-glucan, a substance that helps reduce the amount of bad cholesterol in the blood. In addition, this product normalizes blood sugar levels. The composition of cereals from oats includes biotin, which has a positive effect on the condition of the skin and reduces the risk of dermatitis.

Use in cooking

Oatmeal is used in cooking to make porridge, which is not only tasty, but also a healthy dish. She is loved in many parts of the world, but is especially appreciated in the UK. For the British, oatmeal is the best breakfast. For a variety of taste, various spices, fruits, honey, etc. are added to it.

You can make soup and jelly from it - dishes recommended for use in the presence of problems with the digestive system. On the basis of cereals, you can make delicious and dietary cookies, as well as pies and other pastries. Often fragrant and healthy bread is prepared from it. Uncrushed cereals are used as a backfill for soups, as it does not boil for a long time. Adherents of proper nutrition like to combine cereals with natural yogurt, fruits. It is used in recipes for various desserts. In addition, oatmeal goes well with salads, first and second courses. It is also used as a filling for stuffing, as well as for making meatballs and cutlets. In general, a little imagination - and you can cook an incredibly tasty and healthy oatmeal dish that all family members will appreciate.

How to cook at home?

There are several ways to cook oatmeal at home:

1. Traditionally. Fill the grits with hot water for about 6 hours at the rate of 1 tbsp. oats for 2.5 tbsp. liquids. Then bring to a boil, and then cook for half an hour until tender. Add salt, a little vegetable oil. Dried fruits can be added if desired.
2. In a multicooker. Cooking oatmeal in this way is very simple: just pour the groats with water in the proportions indicated in the previous paragraph, select the “Porridge” mode and set the timer for 30 minutes.
3. In a steamer. In this case, the cereal will be cooked for 40 minutes.

You can cook oatmeal not only in water, but also in broth, milk, which ultimately diversifies the taste of the dish. Uncrushed cereals are cooked for a long time, about 90 minutes, while its volume practically does not increase.

The benefits of oatmeal and treatment

The benefits of oatmeal and treatment based on it have been used in traditional medicine for a long time. Due to the general strengthening effect, it can be used in the treatment of tuberculosis, as well as during the recovery period after surgery.

Can cook oatmeal. This requires 1 tbsp. cereals pour 5 tbsp. water and steam it over low heat for 4 hours. Then wipe everything through a sieve. As a result, you will get a mixture in which the consistency will be similar to jelly. You need to drink a decoction of 1 tbsp. in a day. It is recommended to use it in the presence of gallstones, liver problems, as well as allergic diseases. Kissel prepared on the basis of oatmeal is recommended for people with low acidity of gastric juice, as well as for constipation and swelling. You can also make poultices out of it, which will help relieve skin inflammation.

Oatmeal for weight loss

Oatmeal for weight loss is useful for the content of complex carbohydrates, which are broken down for a long time and release the energy necessary for the body. That is why a huge number of nutritionists recommend eating oatmeal for breakfast. Desserts, such as oatmeal cookies, can be used as a snack.

There is a diet that is based on eating oatmeal. Many consider it the safest for the body. It is not recommended to use a mono-diet for more than 7 days. The amount of porridge is not limited. Depending on the initial weight, you can lose up to 5 extra pounds in a week. Groats should be cooked only on water, without the use of salt and sugar. It is permissible to add some dried fruits. It is important to drink at least 2 liters of water. Do not use this diet more than 2 times a year.

Harm of oatmeal and contraindications

Oatmeal can cause harm if there is an individual intolerance to the product.

It is worth considering that porridge contains phytic acid, which inhibits the absorption of calcium in the intestines.

Many people are tired of oatmeal flakes for breakfast. However, we will not rush to abandon them. I offer an alternative to conventional cereals - oats in grains. In addition to the fact that this porridge is very useful, it is also dietary.
Recipe content:

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

Now on sale you can see whole grain oatmeal. Many people began to like it much more than the usual Hercules, and even more so cereal. Not many housewives are familiar with this kind of grains, and even more so they do not know how to cook them. You can cook such porridge, like cereal: in water, milk, or combine these products. In addition, to taste it is supplemented with any fruits, berries, nuts, etc. It is worth noting that it will take much longer to cook such porridge than to cook cereal, but it also has much more vitamins and beneficial properties.

• Calorie content per 100 g - 342 kcal.
• Servings - 2
• Cooking time - 1 hour

Ingredients:

• Oatmeal in 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 grits into the cooking pot and add the salt. It is advisable to take dishes for cooking with thick walls and a bottom so that the cereal does not burn.

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

5. Bring it to a boil over medium heat, stirring constantly. Keep the lid on the pot until the water boils.

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

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

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

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 this 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.