How to cook oatmeal: the secrets of the perfect breakfast

Oatmeal is one of the most popular and healthy breakfast options, rich in fiber and complex carbohydrates that provide long—lasting satiety and energy for the whole day. You can cook the perfect oatmeal with both water and milk, following simple rules and proportions. All the details are in the Izvestia article.

Cereal selection and proportions

The quality of the finished porridge depends on the choice of oatmeal. It is better to use large flakes with a long cooking time, rather than instant flakes that have undergone unnecessary processing.

The classic proportions for thick porridge are 1 part flakes to 2 parts liquid. For liquid porridge, the ratio is 1:3.5, for semi—viscous porridge - 1:2.5. For one serving, they usually take 100 g (half a cup) of oat flakes and 1-1.5 cups of water or milk.

• Liquid porridge: proportions 1:3.5.

• Semi-viscous porridge: proportions 1:2.5.

• Thick viscous porridge: proportions 1:2.

Cooking oatmeal on water

Porridge on water is considered the most useful option — it is lower in calories (about 73 kcal per 100 g) and easier to digest by the body. For cooking, it is better to use dishes made of stainless steel, cast iron or aluminum, as the enameled porridge burns quickly.

Pour the required amount of water into a saucepan and bring to a boil over high heat. After boiling, add a pinch of salt, pour out the oat flakes and mix. Turn down the heat to a minimum and cook for 5-10 minutes, stirring occasionally so that the porridge does not stick to the bottom.

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When the oatmeal becomes viscous, put a piece of butter or add vegetable oil, mix, cover with a lid and a towel, remove from heat. Let the porridge brew for 5-10 minutes.

Cooking oatmeal with milk

Porridge with milk is more nutritious and contains more calcium and protein, but it is more calorific — about 89 kcal per 100 g. Lactose—free or vegetable milk, such as oatmeal or coconut, is suitable for people with lactose intolerance.

Heat the milk in a saucepan and wait for it to boil. Add salt and sugar to taste and add the oat flakes. Cook over low heat, stirring constantly with a whisk to obtain a homogeneous consistency. After cooking, add a piece of butter and let it stand under the lid for a few minutes.

The best compromise option is to use a mixture of water and milk in equal proportions. You can first boil the flakes in a small amount of water for 5-7 minutes, and then add milk or cream — so the porridge will turn out tasty and less high-calorie.

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