So different - oatmeal: the best recipes. Unsweetened oatmeal Salted porridge - perfect for lunch

How nice that any task you enjoy!
Still, you must agree that it is more interesting to look for and try something new, unusual, unusual!

We welcome new members and see what they offered us...

tat_oshka

100 g oatmeal
300 ml water
1 carrot
1 parsley root
1 bulb
50 g mushrooms
1 egg
2 garlic cloves
salt pepper

Boil thick oatmeal from water and oatmeal (salt and pepper). Leave to cool.
Sauteed chopped mushrooms
Grate the vegetables and stew together with the chopped onion (garlic salt will help you! :).
Mix all.
Add garlic, egg, salt and pepper.
Blind small cutlets, roll in breadcrumbs or flour (if you are not afraid that a good frying pan will fall apart, you can not roll), fry on both sides.

orange_dahlia

The turkey breast should be cut into thin steaks, about 1 cm, beat well, salt and pepper, cover with foil and leave for half an hour or an hour in the refrigerator.
Then we dip each piece in a beaten egg and roll in oatmeal (it is better to take the flakes not the original ones, but fast food- they absorb better). The original was egg-flour-egg-flakes, but I simplified it.
We spread immediately on a hot frying pan, fry over high heat for 1.5-2-3 minutes - until a pretty crust, on both sides. Then remove from the stove, cover with a lid and leave for 10 minutes.
Everything can be served. It turns out wonderful! This oatmeal breading soaked in turkey juice is just something, mmm .....

yolka

This is something like a genetically modified skirlie - a traditional Scottish oatmeal side dish. Oatmeal plays an unusual role here, but, in my opinion, with great success. The secret of this dish lies in frying dry oat flakes (not too small, cheap, Soviet-style Hercules is best) in butter, as a result of which they acquire an unexpectedly nutty flavor and a pleasant crunch.

You will need: "rough" oat flakes, onion, salt, pepper, thyme (dry or fresh), parmesan and a little lemon.

It is done like this: melt the butter in a saucepan, fry finely chopped onion on it (it should turn brown, and even better to begin turn brown) and add oatmeal. The proportions are approximate, in a pinch you can always add more oil. Add salt, pepper and - if using dry - thyme (fresh can be added towards the end) and sauté the oatmeal over moderate heat, stirring constantly. First, the flakes should become "transparent" (not quite, of course, but they should lose their mealy whiteness), and then toasty-ruddy. Actually, everything is ready - it remains only to add a little lemon juice and grated parmesan - it will enhance the newly acquired "nutty" taste of oatmeal. Ready!

foxxy63

Pasta for oatmeal sandwiches.

75 gr instant oatmeal,

100 ml of boiling water,

1 teaspoon dry broth

1/2 small onion,

30 gr walnuts,

1 tbsp walnut oil,

1 teaspoon tomato paste

2 tbsp sour cream,

salt, pepper, lemon juice to taste.

Dilute the broth in boiling water and cover the flakes with it, mix and cover, leave for 5 minutes to swell.

Chop nuts and onions very finely.

Mix all products with oatmeal. If necessary, add salt, pepper and lemon juice.

Everything is elementary, Watson.......

mona_mons

For 2 servings:

• 4 slices of bread
• 2 eggs
• 2 tbsp milk
• 4 tbsp finely grated parmesan
• 1/2 cup dry oatmeal

Cooking:
1) Whisk 2 eggs with milk and salt. Add grated cheese. 2) Trim the crusts off the slices of bread. Pour oatmeal into a separate bowl. 3) Dip each piece of bread into the egg-cheese mixture, let it soak. Roll in oatmeal and fry on all sides.

mur_murrycik

for 2 liters of water
1 pack of cauliflower (I had a 500g Hortex pack)
1 large onion
2 carrots
1 l flour
3 tbsp oatmeal
greenery
crackers
1 garlic clove

boil cauliflower. While cooking, fry onion half rings and grated carrots in vegetable or olive oil until golden. Add a spoonful of flour and a little boiled water. set aside.
We catch the cauliflower with a slotted spoon and punch it in a blender. At this time, add oatmeal to the broth.
Combine onions, carrots, mashed cabbage and cereal. Add chopped greens (dill and parsley) and garlic crushed with a knife (so that it smells and then you can catch it from the soup).
Salt. I also added a pinch of nutmeg.
Ready soup served with croutons.
I also threw a teaspoon of canned peas and corn to the children.

pie_lady

For soup:
4 tbsp oatmeal
A glass of water, half a glass of milk
Pinch of freshly ground black pepper
A pinch of coriander seeds - crushed, or use ground
2 boxes of cardamom

Easy to prepare:
Pour oatmeal with hot milk and water and cook for 15-20 minutes, stirring so that they do not stick to the bottom of the pan, add a pinch of black pepper, chopped coriander and cardamom (do not forget to get it at the end). Beat everything with a blender. The soup is ready. Serve the soup sprinkled with a pinch of nutmeg and sweet paprika.

The soup can be served with any vegetables prepared in your favorite way. I cooked broccoli in a double boiler, sprinkled lightly with pepper, paprika and basil. Can add boiled egg or croutons. The best thing is when you catch a cold.

olgrig

Pour 150 g of oatmeal into a bowl
finely chop 1 onion
on a fine grater three 2 carrots
add 2 tbsp flour
Mix everything well and make a well in the middle.
break 2 eggs in the middle, beat them with a fork
take 200 ml of any broth and dilute the mixture to a thick dough
at the end, add 1 tablespoon of finely chopped tarragon and parsley (unfortunately, I used dry tarragon)
if the broth is not salty enough, add the dough and bake in very hot oil (but immediately reduce the heat), so that our vegetable and oatmeal cutlets have time to fry and become crispy. Fry until beautiful Brown.

cezeriye

In parentheses are my comments.
1 cup oatmeal
4 cups vegetable broth or water (2.5 is enough in my opinion, 3 cups max)
1 large zucchini
1 large carrot
1 large white onion
1 tsp dry provencal herbs
juice of half a lemon (I advise a little less, because it turns out a rather pronounced sour taste)
olive oil"extra virgin"
sea ​​salt, freshly ground black pepper
soy sauce
greens (parsley, dill)

What to do:
1. Preparation of the dish is carried out the night before or 10 hours before serving. Cut vegetables into small cubes, arrange on foil, drizzle with olive oil and lemon juice, sprinkle with Provencal herbs, salt and pepper to taste. Twist the foil with a loose envelope, place in an oven preheated to 180 C. After 30 minutes, turn off the oven and leave the vegetables in it overnight.
2. Cook oatmeal in vegetable broth or water.
3. Arrange oatmeal on warmed plates, place vegetables (cold or warmed) around, drizzle with olive oil and soy sauce(better - light), decorate with greenery.

This recipe from the Gastronomer's Book "About Rice and Cereals" aroused my curiosity for a long time, but it was only the oatmeal round in gotovim_vmeste that finally inspired me to try it.
For some reason, the book states that skirley is Irish-style oatmeal, although any Google search reveals that it is.
Actually skirley is oatmeal, stewed with onions in fat/butter, can be used on its own or as a filling for stuffing poultry.
In this recipe, it is served with a thick meat sauce.

200 g small oatmeal
1 medium onion
200 g butter traditional Scottish dish or beef tallow
1 tsp thyme
salt, freshly ground white pepper

For gravy:
500 g minced meat(any - pork, beef, lamb or poultry)
1/2 l meat broth
2 medium onions
2 tbsp butter
salt, freshly ground white pepper

What to do:
1. For gravy, chop the onion, fry in a deep frying pan over medium heat in hot oil, 5 minutes. Increase the heat, put the minced meat on the onion and cook, stirring and breaking up the lumps, 8 minutes.
2. Pour the broth into the pan, salt and pepper to taste and simmer uncovered over low heat, stirring occasionally, for 30 minutes.
3. For skirli, cut the onion into half rings. If using beef fat, finely chop it. Melt the butter in a large clean frying pan or melt the beef fat, 5 minutes, fry the onion in it over low heat, 10 minutes. Add oats, thyme, salt and pepper. Cook, stirring constantly, 5 minutes.
4. Put the skirli on a warmed dish, pour the meat sauce on top and serve immediately.

My mistakes:
1. I took oatmeal, which needs to be boiled for 15-20 minutes, although the recipe, obviously, was supposed to be "instant cooking". Therefore, point 3 lasted for 20 minutes of stewing, and there was not enough liquid - I added broth.
2. I cut the onion for the skirli not in half rings, but finely (because the target audience does not particularly like onions)), and during the stewing time it managed to turn completely black.

For 4 servings:

1 liter vegetable stock or water
100 g oatmeal
1 medium green apple
1 large carrot
100 g pitted prunes
1 tbsp lemon juice
2-3 tbsp nut butter
salt, freshly ground pink pepper

What to do:
1. Soak prunes in warm boiled water for 15 minutes, put in a colander and finely chop. Peel carrots and apples, cut into strips and sprinkle with lemon juice. Fold the prunes, apple and carrots in a saucepan, add 5 tbsp. water, simmer over medium heat until soft, 10 minutes.
2. Pour oatmeal with boiling broth or salted water, cook for 7 minutes, rub together with the broth through a fine sieve.
3. Add prepared apple, carrot and prunes, nut butter, salt and pepper to the soup. Stir, bring to a boil, remove from heat.

I did not rub the oatmeal through a sieve, but crushed it with a blender. Then, adding vegetables and fruits, chopped again - to a coarse puree.

marg_f

1st option

For a glass of oatmeal, ordinary, not fast, I took 4-5 potatoes, an onion and 2 cloves of garlic.
Oatmeal was poured with boiling water and left to swell. I scrolled the potatoes, onions and garlic in a food processor, put the mass on a sieve so that excess juice drained out, then mixed it with oatmeal, added salt, pepper, seasonings (dry dill), blinded cutlets, rolled in breadcrumbs and fried over medium heat and under the lid to fry.

To cutlets fried onions with mushrooms.

2. For the second version of oatmeal cutlets, I took the recipe from i_lara .

1 cup oatmeal
1 tbsp semolina
1 cup vegetable broth (or chicken)
1 egg
2-3 garlic cloves
2 tbsp. l. finely chopped parsley
a pinch of grated nutmeg
salt, pepper to taste

I excluded the egg, without it, nothing falls apart either. And added fried onions.

Mixed oatmeal with semolina, poured hot vegetable broth and left for 30 minutes to swell the flakes.
In the meantime, I chopped 2 onions and fried them in vegetable oil. I added fried onions, chopped garlic, dried herbs (preferably fresh, if available), salt and pepper to the swollen oatmeal.
Mix the whole mass well. Then form cutlets with wet hands and fry in vegetable oil.

By the way, in meat or minced fish For cutlets, instead of bread, I always put oatmeal.
And ground oatmeal can also be used as a breading.

linakaz

So this is not quite a recipe, just a favorite breakfast - easy, tasty, healthy!
5 tbsp oatmeal, 100 g of crumbled cheese, a piece of butter. Pour boiling water or hot milk, close the lid, hold until the cereal softens. Mix and serve hot. Salt is not necessary - salted feta cheese.

mama_ganoush

Pour the trout fillet on the skin with lemon juice, salt and sprinkle with freshly ground black pepper.
Brush with Dijon mustard and sprinkle with instant oatmeal.
Bake at 170 degrees for about 30 minutes
(the cereal in Oliver's book turned bronze, mine didn't want to blush for anything, despite my manipulations with the temperature and even the grill)

karina_yem

half a cup of "quick" oatmeal (40-50 g)
300 ml milk
2 eggs (lightly beaten)
150 g grated carrots
100 g flour
salt, sugar

Mix oatmeal with all ingredients and leave to swell for 20 minutes. Fry small pancakes in a greased frying pan.
The dough will be thick, but you can adjust to your taste - make it less thick by adding a little bit of milk.

Pancakes are thick and VERY tasty-)

*** It is not necessary to grind oatmeal, I tried both options - equally good.

arx0nt

Huevos rancheros are a very popular breakfast dish in the West. It is prepared quickly and simply: on a tortilla so beloved by Latin Americans (wheat or corn, it doesn’t matter), they put scrambled eggs, generously flavored with salsa on top. Sometimes beans are also added. Literally translated from Spanish to English, "huevos rancheros" means "eggs ranch-style" or "eggs country-style". In general, eggs in a rustic way.
The dish I cooked is a complete destruction of stereotypes :)

Required:
(for 1 serving)
1/2 cup oatmeal = 40g (not instant)
1/2 cup milk
1/2 cup water
a pinch of salt
a pinch of black pepper
a pinch of cayenne pepper
50g cooked turkey
20g cheddar cheese (grated or diced)
1 egg

Cooking:
In a saucepan, mix milk and water, add salt and add oatmeal. Bring to a boil over medium heat, add peppers and turkey. Cook for 3-4 more minutes, until thickened.
Meanwhile, prepare the scrambled eggs. Salt, pepper to taste.
Put the finished porridge on a dish, sprinkle with cheese, and cover with scrambled eggs on top.

My comments: This time there was no ready-made turkey, I replaced it with bacon, which I had previously fried. Can be replaced with chicken. You need to eat instantly, while everything is hot, and the cheese melts inexorably between oatmeal and scrambled eggs. Pepper, cayenne, ahem, very unusual in a company with oatmeal :)

The recipe was found a long time ago, tested instantly. The behavior of products in such a combination was very interesting. Hearty, tasty, healthy. But, I tell you, the dish is not for every day.
Take a chance? Chicken meatballs in tomato sauce

For stuffing were chicken breasts, grams 300
half an onion
small piece of celery stalk with leaves
a handful of oatmeal (I have the one that takes 3 minutes to cook)
some milk
pepper, dry oregano, salt to taste

Grind the minced meat from the breast (I was too lazy to get a meat grinder, so I chopped it finely and slightly scrolled it in the chopper, it turned out some very finely and some in pieces). Add oatmeal to minced meat, mix, pour milk. Finely chop onion, celery. Add to minced meat, salt, pepper, add spices. Mix.
Form meatballs (it helps to moisten my hands so that it does not stick) and put in the refrigerator for 15 minutes.
Get it out of the fridge and bread it in chopped oatmeal, because mine is quite tender - I just rubbed it lightly with my fingers, rolled the meatballs.
Lightly fry in a pan in olive oil (or your favorite) - just to make it slightly golden on the outside, we will still bake. Pour into a baking dish.

The sauce can be prepared while the meatballs are resting in the refrigerator.
For the sauce, I had a passata - Italian pureed tomatoes, added a spoonful of sugar, salt, half an onion, finely chopped. Further to taste - you can add a spoonful of wine vinegar, a couple of spoons of Worcestershire sauce, a couple of drops of Tabasco.
Mix everything and pour sauce over meatballs.
Bake in the oven at 160-170 minutes 35-40.

Past...

polemika

skinnytaste.com

The classic Irish soup was traditionally served during Lent. He will warm you with his delicate creamy texture in the cold season and any bad weather.

Ingredients

• 1 teaspoon of butter;
• 3 large stems of leeks;
• 90 g of chopped oatmeal;
• 1 liter vegetable or chicken broth;
• 350 ml of milk;
• salt and pepper - to taste;
• green onions - for serving.

Cooking

1. Melt the butter in a medium saucepan over low heat. Cut the leek (take the white and light green parts) lengthwise and chop each half into thin slices. Simmer the onion until soft, about 15 minutes.
2. Add broth and milk, increase heat to high and bring mixture to a boil.
3. Add blender-blended oatmeal and pepper. Reduce heat to low and simmer, stirring occasionally, for 45-50 minutes.
4. Serve in deep bowls sprinkled with chopped green onions.

foxeslovelemons.com

Are you used to making only rice? No matter how! WITH oatmeal it turns out more tender and viscous. It's also a great way to surprise family and friends with your culinary skills and show that oatmeal can be cooked for more than just breakfast.

Ingredients

• 1½ l vegetable, chicken or beef broth;
• 2 tablespoons of butter;
• 1 stalk of leek;
• ½ teaspoon salt;
• 350 g of champignons or other mushrooms;
• 2 cloves of garlic;
• 1 teaspoon fresh thyme;
• 1 teaspoon dried sage;
• 60 ml dry red wine;
• 180 g of chopped oatmeal;
• 50 g parmesan;
• 2 tablespoons chopped parsley - for serving

Cooking

1. Heat the broth in a saucepan over medium heat. When it boils, reduce the heat to low and cover with a lid.
2. At this time, melt the butter in a pan. Cut the leeks lengthwise into two parts, chop each into thin slices. Add the leek and salt to the skillet. Cook, stirring, over medium heat for 2 minutes.
3. Add chopped mushrooms, finely chopped garlic, thyme and sage. Saute for 7-8 minutes, stirring regularly, until the mushrooms turn brown.
4. Add wine to mushrooms, cook for a minute. Reduce heat to medium.
5. Pour the blended oatmeal into the pan and cook for a minute. Pour in two ladles of hot broth and simmer until the oatmeal has absorbed all the liquid.
6. When all the broth is absorbed, add another ladle. Oatmeal will take about 20-25 minutes to soften.
7. A couple of minutes before it's ready, add the grated parmesan to the pan and stir it into the risotto.
8. Serve the finished dish in deep bowls, garnished with chopped parsley and grated cheese.

thefullhelping.com

rich useful properties gives the oatmeal a golden color and a spicy taste. And boiled chickpeas are an excellent source of vegetable protein. The dish is suitable for vegetarians.

Ingredients

• 85 g of oatmeal;
• 120 ml soy or almond milk;
• 120 ml of water;
• 50 g fresh or frozen spinach;
• ½ teaspoon turmeric;
• 80 g boiled chickpeas;
• salt and pepper - to taste;
• green onions, almonds, cashews, tofu - to taste.

Cooking

1. Combine oatmeal, milk, water, salt and pepper in a saucepan. Cover with a lid and leave to infuse overnight in the refrigerator.
2. The next day, take the pan out of the refrigerator and place it over medium heat. Once it boils, reduce the heat to low.
3. Add the chopped spinach and turmeric to the pot and mix thoroughly.
4. Cook, stirring occasionally, until the oatmeal is soft (this will take 3-4 minutes if you soaked it first). You can add nuts or tofu to oatmeal.
5. Serve the finished dish in deep bowls, putting boiled chickpeas on top and garnish with green onions.

fannetasticfood.com

Take this oatmeal recipe as a base and experiment with new spices and additions. We recommend the avocado and egg option first of all: the softness of the avocado and the creamy texture of the yolk are perfectly combined with oatmeal.

Ingredients

• 1 onion;
• 250 g of champignons or other mushrooms;
• 1 clove of garlic;
• 1 tablespoon of olive oil;
• 130 g chopped oatmeal;
• 1½ liters of water;
• salt, pepper - to taste;
• fried eggs, arugula, parmesan - for serving.

Cooking

1. In a deep frying pan, fry the sliced ​​mushrooms, finely chopped garlic and onion in olive oil. Cook over medium heat for about 6-7 minutes, until the onions are light brown and the mushrooms are soft.
2. Add oatmeal and water. Bring to a boil, and then reduce the heat to a minimum.
3. Simmer for 25-30 minutes, stirring occasionally, until the oatmeal is soft. Salt and pepper to taste.
4. Serve with scrambled eggs, avocado, arugula, grated parmesan or other ingredients of your choice.

macheesmo.com

Any dish tastes better with bacon, oatmeal is no exception. And melting grated cheese will not leave anyone indifferent.

Ingredients

• 2 strips of bacon;
• 1 onion;
• 85 g of oatmeal;
• 240 ml of water;
• 50–80 g of hard cheese;
• 2 chicken eggs;
• salt and pepper - to taste;
• green onions - for serving.

Cooking

1. Finely chop the bacon and toss into a cold skillet. Cook it over low heat for 10 minutes. Transfer the crispy bacon to a separate bowl and leave about a tablespoon of fat in the skillet.
2. Add finely chopped onion to the pan and fry it, stirring constantly, for a minute.
3. Add oatmeal to the onion. Stir the contents of the pan for 15 seconds, then add water.
4. Reduce heat to low and simmer for 8-10 minutes until the oatmeal is tender.
5. While everything is cooking, fry the eggs in another pan. If you leave the yolk liquid, you will get delicious sauce to your meal.
6. A minute before readiness, add grated cheese to the pan with oatmeal.
7. Divide oatmeal among bowls, sprinkle with crispy bacon, top with fried eggs and sprinkle with fresh green onions.

Oatmeal, sir!

Oatmeal, sir!

"Oatmeal, sir!" This is how every morning Barrymore almost solemnly presented Sir Henry with a plate of English oatmeal in the imperishable film adaptation of The Hound of the Baskervilles. And there is nothing surprising in the fact that in foggy Albion this unpretentious porridge occupied and occupies a respectable place in the diet of even very rich people.

Oatmeal (porage) is a dish of English lords. And, despite the fact that other cereals seem to “clog” oatmeal in terms of taste, it still remains the basis of a good English breakfast, which even members of the royal family still do not neglect.

british oatmeal recipes

Scottish oatmeal with cinnamon

For the recipe you will need:

Oatmeal - 1 cup

Water (cold) - 1.2 l

Honey - to taste

Juice - 1/2 lemon

Cinnamon (ground) - 1 tsp

Place oatmeal in a saucepan and cover with water, bring to a boil and simmer for 1 hour. Sweeten with honey and mix well. Serve the porridge hot, seasoning it with cinnamon and lemon juice.

English oatmeal

For the recipe you will need:

Oatmeal - 1 cup

Water - 1.5 cups

In the evening, put a glass of oatmeal in a saucepan, pour one and a half glasses of water, adding a pinch of salt. Put the pan on the fire, after boiling, cook on low heat for 15 minutes, stirring from time to time to avoid the formation of lumps. Warm up porridge in the morning: you can eat it salty or sweet. In both cases, cold boiled milk or sour cream is added to the porridge before serving.

Oatmeal with apples

For the recipe you will need:

Oat flakes - 150g

Apple juice - 400 ml

Milk - 400 ml

Sugar - 2 tbsp

Cinnamon - 1/2 tsp

Cream (fat content 20%) - 70 ml

Raisins - 50g

Apples - 2 pcs.

Wash the raisins, pour boiling water over and leave for 10 minutes. Then discard in a colander. Peel and grate the apples on a coarse grater.

In a saucepan, mix apple juice with milk, add sugar. Boil. Pour in oatmeal, cook, stirring occasionally, 6 minutes. Add cinnamon, raisins, cream and apples to the porridge. Stir, heat through, 3 minutes.

Oatmeal with orange

For the recipe you will need:

Oranges - 2 pcs.

Oatmeal - 1.3 cups

Milk - 2 cups

Raisins (pitted) - 1/3 cup

Transparent honey - 1 tbsp.

Wash oranges. Scald one with boiling water and grate its zest on a fine grater, squeeze the juice out of it.

Peel another orange, divide it into segments and set aside. Put grated zest, orange juice, oatmeal and milk in a saucepan, stirring constantly, bring to a boil over low heat and cook over low heat for 1 minute. Add raisins and honey. Divide into 4 deep serving bowls, garnish each serving with orange slices and serve immediately.

Oatmeal is key

English breakfast dish

salty oatmeal

For the recipe you will need:

Pork (lean) or chicken - 50g

Water - 1 l

Salt - 1 tsp

Oatmeal - 100g.

Finely chop the meat with a sharp knife. Bring salted water to a boil in a large saucepan. Add meat and cook for 2-3 minutes until it changes color.

Pour the oatmeal into the water with vigorous stirring, gradually bring to a boil. Close the lid, remove from heat and let the porridge stand for 5 minutes. Do not stir after removing the pan from the heat.

Taste and add more salt if you like, then serve.

Oatmeal with milk and potatoes

For the recipe you will need:

Oatmeal - 1 cup

Milk - 6 glasses

Cinnamon, salt, sugar - to taste

Butter - 1/2 tbsp.

Potatoes (mashed) - 1/2 cup.

Boil a glass of oatmeal in 3 cups of milk, add another 3 cups of boiling milk. Add cinnamon, salt, sugar to taste, and butter and half a cup of mashed potatoes. Mix all this until smooth.

What kind of oatmeal do you like or do you have your own recipe?

When we cook oatmeal, we usually choose fruits or dried fruits, as well as berries from additives - sweet porridges from oatmeal are very popular. However, you can cook oatmeal for breakfast not only in sweet variations, but also with unsweetened additives. About such porridges and will be discussed in this article.

Making savory oatmeal is a great way to spice up the serving of this dish that many health-conscious people eat every morning every day. This is a great way to take a familiar dish in a new way.

The easiest option is to add cheese to oatmeal.

Recipe one: Oatmeal with cheese

Photo: subscribe.ru

You will need: 100g of medium-hard cheese, 2 cups of boiling water, 1 cup of oatmeal, 2 tbsp. butter.

How to cook oatmeal with cheese. Pour boiling water over oatmeal, boil for 10 minutes over low heat, stirring occasionally. Remove the porridge from the heat, season with butter and grated or finely chopped cheese, mix and serve.

In the next version of unsweetened oatmeal, cheese is also used to make it, but this is a fundamentally different option, since this cheese is cheese, and it is complemented by walnuts.

Recipe two: Oatmeal with nuts and cheese

You will need: 3 tbsp. oatmeal, 1-2 tsp cheese, 1 tsp each walnut and butter.

How to cook oatmeal with cheese and nuts. Pour flakes into an enameled pan, pour in water so that it only covers them, without exceeding the volume, boil over low heat until the desired consistency of porridge. Remove the porridge from the stove, put it on a plate, add nuts, salt, season with butter and grated cheese, serve.

Very tasty oatmeal with zucchini.

Recipe three: Unsweetened oatmeal with zucchini

Photo: patenty.info

You will need: 200g zucchini, 2 cups of water, 1.5 cups of oatmeal, salt.

How to cook oatmeal with zucchini. Bring water to a boil, add oatmeal, put medium-sized zucchini cut into cubes, boil for 15 minutes, stirring, and immediately serve the porridge to the table.

Well, the last option in our small selection of unsweetened oatmeal is with several types of vegetables at once.

Recipe Four: Oatmeal with Vegetables

You will need: 150g cherry tomatoes, 1 zucchini, sweet red pepper and a glass of oatmeal, 1 sprig of thyme / rosemary, olive oil, soy sauce, salt.

How to cook oatmeal with vegetables. Cut the peeled into a medium-sized cube Bell pepper, cut the zucchini in the same way, put them in a parchment-lined form, add chopped tomatoes and drizzle with olive oil, sprinkle with thyme and rosemary, bake for 10-15 minutes in an oven preheated to 190 degrees. Boil oatmeal in salted boiling water until tender. Cover the cooked oatmeal with a lid, leave for 5 minutes. Put the porridge on plates, put the vegetables on top, pour over soy sauce or olive oil, serve.

Cook oatmeal with different products in sweet and unsweetened versions - in any case, it will be healthy, energizing and strong, Bon appetit!

ovkuse.ru/recipes/ovsyanaya-kasha-nesladkaya/

Yummybeet.com

Ingredients

• ½ pumpkin;
• 3 teaspoons of olive oil;
• 1¼ cups almond milk or any other plant based milk
• ½ cup oatmeal;
• ½ cup chopped walnuts;
• 2 teaspoons of lemon juice;
• 2 large eggs;
• ground black pepper and salt to taste.

Cooking

Peel the pumpkin and cut into small cubes. Preheat the oven to 175 degrees, line a baking sheet with baking paper and lay out the pumpkin, pre-salted and smeared with olive oil. Send to bake for 25-30 minutes. A sign of readiness is a golden crust and softness of the product.

While the pumpkin is cooking in the oven, put vegetable milk (you can just water), oatmeal, walnuts, lemon juice and salt. Bring the mixture to a boil and simmer over low heat until tender (10-15 minutes). If you see that the porridge is getting too thick, add a few extra tablespoons of liquid to get the desired consistency.

Soft-boil eggs, cool slightly and peel.

Put the finished oatmeal on a plate, add the baked pumpkin cubes to it and one egg on top, pressing it down so that it cracks and a little yolk flows onto the porridge. Salt and pepper to taste. Add some olive if available.

Indianhealthyrecipes.com

Ingredients

• ¾ cup mixed vegetables (peas, carrots, bell peppers, broccoli)
• 2 medium tomatoes;
• 1 small onion;
• 1 cup coarse oatmeal;
• 1–2 green hot peppers Chile;
• ¾ cup of water;
• a pinch of turmeric;
• salt and pepper to taste;
• ½ teaspoon of garlic;
• ½ teaspoon of ginger;
• ½ teaspoon of cumin;
• ¼ teaspoon garam masala blend
• ¼ teaspoon ground coriander;
• ¼ teaspoon ground hot pepper;
• vegetable oil for frying.

Cooking

Toast the oatmeal in a pan and set aside. In the same pan, add cumin, minced garlic and ginger root and a little vegetable oil. Mix well. As soon as the garlic and ginger begin to smell strongly, put the chopped onion and vegetables (including the chili) into the mixture and fry for 3-5 minutes.

Then add tomatoes, salt and turmeric to the mixture. As soon as the tomatoes become soft, put the remaining spices in the pan: ground coriander, garam masala, hot ground pepper. Cook for a few more minutes, continuing to stir constantly.

Pour water into the pan, bring to a boil and pour in the oatmeal. Cook the porridge until tender, stirring constantly.

Drizzle oatmeal with ghee and garnish with fresh cilantro.

Yummly.com

Ingredients

• 4 cups chicken broth;
• 2 cups of oatmeal;
• 1 cup spinach or arugula;
• 2 green onion feathers;
• 4 fried eggs;
• 60 g smoked trout fillet;
• salt and ground pepper to taste;
• a couple of sprigs of fresh dill;
• olive oil.

Cooking

Bring to a boil in a small saucepan chicken bouillon and put the cereal in there. Boil until done for 10-15 minutes. The oatmeal should absorb most of the liquid.

Rinse the spinach or arugula leaves, pat dry with paper towels, and chop. Add to the porridge along with half of the chopped green onions.

Divide the cooked porridge into four portions. Put slices of smoked red fish and one fried fish on top. Sprinkle with the remaining green onions, garnish with a sprig of fresh dill and, if desired, drizzle with a little olive oil.

Yummly.com

Ingredients

• 1 glass of milk;
• ½ cup oatmeal;
• 1 teaspoon vegetable oil;
• 1 large egg;
• 1 tablespoon grated cheddar cheese;
• 1 slice of bacon;
• 2 teaspoons green onions;
• ground pepper;
• sea ​​salt.

Cooking

In a small saucepan, combine oatmeal with milk and salt and cook until tender.

Fry the bacon and egg in a skillet. It is desirable that the yolk remains a little liquid. Cut the bacon into large pieces.

Put the finished porridge on a plate, add the egg and bacon on top. Sprinkle the dish with grated cheese and green onions.

Ingredients

• 2 cups almond milk or any other plant based milk
• 2 glasses of water;
• 2 cups of oatmeal;
• ½ cup sweet pepper;
• 240 g mushrooms;
• olive oil;
• a bunch of arugula;
• 2 eggs;
• parmesan cheese or any other hard cheese;
• salt and pepper to taste.

Cooking

In a small saucepan, combine water and milk, bring to a boil and add oatmeal. Simmer until tender about 10 minutes.

While the porridge is cooking, heat the olive oil in a frying pan and fry the sweet pepper slices first, and then the chopped mushrooms. Salt and pepper to taste. Then fry the eggs in the same pan.

Divide the cooked oatmeal into bowls. Sprinkle grated cheese on top, put eggs, mushrooms, peppers and arugula.

Good appetite!