Many might have heard about how useful jelly is, but how to cook oatmeal jelly so that its usefulness is preserved? In this article, we will share with readers several recipes for delicious oatmeal jelly.

oatmeal jelly has no contraindications, with the exception of individual intolerance, but these are quite rare cases. It has powerful healing and nutritional properties that give energy. And the main advantage is a natural food product, which is often included in a weight loss diet.

How to cook oatmeal jelly - a classic recipe?

The classic options for preparing oatmeal jelly consist of a minimum of products so that the drink contains the maximum amount of useful trace elements and a minimum of additives.

Hercules Recipe

Hercules flakes - popular healthy breakfast among nutritionists.

To prepare an equally healthy drink, take:

  • 160 g of Hercules porridge;
  • 1.7 liters of water;
  • 50 g bread crusts rye flour or 50 ml of kefir;
  • salt.

Prepare oatmeal jelly from Hercules according to the following scheme:

  1. Sourdough: in a 3 liter jar, pour Hercules porridge with slightly warm water, throw a crust of bread or kefir there. Close well, cover, place in a warm place for 1-2 days.
  2. We filter through a sieve, thoroughly grinding the oatmeal cake. Stir the resulting liquid and leave overnight in the cold.
  3. The concentrate should separate from the kvass. Separate these two factions. A thick concentrate is needed for jelly.
  4. Next, the concentrate is mixed with water in proportions of 1:2 and boiled. The drink is drunk warm or room temperature.

Cooking with oatmeal

We will need:

  • 3 stack. oatmeal;
  • 2.5 stack. water at room temperature;
  • 1 slice of white bread;
  • salt to taste.

Training:

  1. Pour cereal into a saucepan and add water. We put the bread, cover it with a cloth and place it in a warm place for a couple of days - for fermentation.
  2. Then we filter the mash through a sieve or gauze, and pour 2 more glasses of clean water.
  3. We put the resulting liquid on fire, mix with a spatula, salt. Bring to the boiling point.

Summer is coming and you need to lose weight. What is to be done in such a case? Do not rush to make a decision without preparing oatmeal jelly according to our recipe. You know that in everything and always it is necessary to choose the middle. It will be real, golden. Have a drink in the evening fresh jelly a little, for example, a cup, and in the morning go to a fitness club or go for a run. The result from the use of jelly will exceed all expectations. Now you will always do just that.

Recipe for making oatmeal and beetroot jelly

Our oatmeal jelly is very healthy, as it is made from natural products, no sugar is added to it. It turns out a drink with pleasant taste, bright color which you will definitely like. We are used to throwing away the grounds. No need. You can eat it for breakfast. It's oatmeal with beets and prunes. It is enough to cook such jelly once a week.

Ingredients:

  • 2000 ml boiled water
  • 100 grams of oatmeal flakes,
  • one beet,
  • 100 grams of prunes.

Cooking oatmeal porridge. We take two liters of water. My beets, clean and rub on coarse grater. I also wash prunes, dry them.

We put all the products in a saucepan. Pour boiling water over everything - two liters. Under the lid, on low heat, cook for 30-35 minutes. Then remove the pan from the heat, cool and let it brew. We filter the jelly through a sieve. The result is a sour-sweet thick brown-red liquid. Drain it into a glass dish. It comes out about one and a half liters of drink. Pour it into a glass and drink two hours before bedtime.

Cooking oatmeal porridge

The degree of density of jelly depends on the ratio of the number of flakes and the volume of water. Kissel from oatmeal can be of different acidity. It depends on what type of starter we are using, as well as the time the flakes are fermented. This time is completely determined by the desired result and ranges from six hours to two days.

Quantity of required products:

  • one and a half liters of water
  • 500 grams of cereal.

Easy to prepare. Pour boiled warm water into the container, its temperature is 30-35 degrees. Pour oatmeal into the water. Leave at room temperature for 12 hours. After the time is up, pour into a saucepan through a fine strainer. If possible, squeeze the flakes with a spoon. After that, let the jelly boil, cool and pour into a plate or mold.

Starter preparation

As a starter, we use a handful of rye crackers or oat kvass. To prepare the sourdough, you need half a glass of oatmeal flour or one glass of oatmeal flakes. They should be filled with boiled cooled water - two liters. Add rye crackers and leave at room temperature for 2-3 days. Then very carefully drain half of the finished kvass, transparent. It can be used for baking or drunk like whey. The rest of the sediment from the oats must be filtered through a small sieve and put in the refrigerator. If you decide to use - shake it.

We continue to talk about kissel. First you need to add up to one tablespoon of sourdough, jelly should not be too sour.

If we use rye crackers as a starter, then they must be removed before straining through a sieve. Oatmeal jelly from flakes can be poured with quince jam, honey, baked milk, sour cream, cream or sprinkled with sugar. It is very useful, especially when drunk with honey. If you reduce the amount of flakes, the jelly will not be too thick.

How oatmeal jelly was prepared back in the 19th century

Take a kilo oat flour. In the evening, soak in water and add a piece of sour black bread or sourdough bread. We let it sour, and then the next morning we filter it into a saucepan through a sieve, salt and boil, constantly stirring with a spatula. After that, pour into a mold or a deep dish and cool. Oatmeal kissel - 19th century recipe - fulfilled. Serve separately with almond milk or vegetable oil.

If you want to try a dish of oatmeal, but are not ready for jelly yet, now we will tell you how to cook them properly. Bring water or milk to a boil, add cereal, mix, cook for three to five minutes over low heat, while stirring constantly. Then add the oil, mix again and then remove from heat. As a flavoring agent, you can add nuts, dried fruits, bananas, apples, honey and sugar to such a dish.

Kissel from oatmeal: the benefits of eating

The benefits of oatmeal jelly completely depend on the flakes themselves. Oatmeal is rich in vitamin B, it normalizes blood cholesterol levels, removes salts of heavy metals and toxins from the body. The calorie content of oatmeal is relatively high - 350 kcal per hundred grams, but it has a very low glycemic index, that is, the body is absorbed gradually, and a person does not have time to quickly get hungry. For this reason, it is considered a dietary product.

Oatmeal has a good chemical composition, therefore, jelly from it is rich in zinc, silicon, fluorine, iron, chromium, phosphorus, iodine, manganese, magnesium, potassium. Despite the great benefits of jelly, like porridge, it should be consumed three to four times a week, because if you eat them every day, it will remove excess calcium from the body.

Therapeutic jelly

We need the following products:

  • one glass of Hercules,
  • glass of water,
  • yeast or rye bread (piece).

Now we are preparing oatmeal jelly. The recipe is next. Pour oatmeal with cold water, adhering to a one-to-one ratio, put a piece of rye bread and a little yeast. Then we leave to ferment, wrapped in a thick cloth to keep warm. After twelve hours, carefully drain the liquid, bring to a boil, and that's it - oatmeal jelly is ready. Remember: “Hercules” does not need to be washed before cooking!

Another jelly recipe

Let's cook very useful jelly from oatmeal, photos of the process are attached. For this we need:

  • one liter of milk
  • 100 grams of oatmeal,
  • two salt spoons of butter, raisins and cocoa powder,
  • to taste - nuts, sugar or pumpkin seeds,
  • one pinch of vanilla.

In order to prepare jelly, it is necessary to sift flour from oatmeal flakes. Pour the flakes onto a baking sheet, put small pieces of butter on them, put in a well-heated oven and fry until light brown, stirring occasionally.

Mix sugar with cocoa, sifted oatmeal. Boil the milk, add the mixture, scalded raisins, toasted cereal and cook for five minutes, stirring constantly. Then pour the jelly into portioned dishes, sprinkle with pumpkin seeds or chopped nuts. Serve cold, always with milk.

Kissel - Russian balm

Cooking jelly from oatmeal is what you need for stomach ulcers, duodenal ulcers, gastritis, enterocolitis, colitis. It can also be used as an excellent mild laxative. Therefore, in many families, recipes for oatmeal jelly are inherited. Currently, the past popularity of this jelly has faded.

Forty years ago, cookery books were filled with recipes for oatmeal jelly, because it is necessary for the body, as it is a supplier of the required amino acids and vitamins. According to the original Russian traditions, it is boiled until the mass thickens and cut into portions like aspic, poured with onion sauce on top before serving.

A thousand years ago, our great-grandmothers cooked oatmeal jelly. This is primordial Russian dish you will not meet in the kitchens of other nations. But in vain, because oatmeal jelly has a lot of miraculous properties. Today, the dish is used by people who know a lot about healthy nutrition, as well as often it can be found in the menu of children's, preventive and medical institutions.

Kissel in translation from the common Slavic language means - sour, pickled. And this is an absolutely accurate name, because in taste it really has a slightly sour taste, and in consistency it looks like jelly. Previously, oatmeal jelly was always present on the table during the fasting period as a main dish. Often, the drink was prepared during ceremonies and rituals.

In the 18th century, a new profession appeared in Russia - kisselnik. Kiselniki prepared a drink and sold it in the bazaars. Now in some cities you can find the names of streets associated with a drink, for example, Kiselny Lane.



Interesting to know: in the 10th century, a jelly drink saved people from starvation when the Pechenegs besieged one of the Russian cities. From that moment, there was a serious spread of jelly in Russia.

The mention of the drink was found in the recipe books of the monasteries, and foreigners consider the drink to be a Russian balm. Until now, jelly recipes are inherited - from grandmothers to grandchildren. After all, the dish has a huge variety of varieties. It can be cooked with milk and water, adding berries, fruits, nuts, sugar and honey. How to cook oatmeal jelly correctly, you can learn from this article.

Recipe for making oatmeal

There are many interpretations of the preparation of oatmeal jelly. It can be prepared with milk, water or kefir, adding various fruits, dried fruits, nuts and honey. Also, oatmeal is often used instead of oatmeal as the main ingredient.

From oatmeal

Ingredients:

  • oatmeal - 400 g;
  • water - 1 l;
  • rye bread - 1 slice;
  • salt to taste.

Cooking method:

  1. Oatmeal (not fast food!) pour a liter of water, mix, add 1 slice of bread.
  2. Pour the mixture into a jar or deep dish. Put the mixture in a warm, dark place for 1-2 days for fermentation.
  3. When the composition is covered with bubbles and becomes like pancake dough, you need to remove the bread.
  4. Squeeze out the remaining liquid through gauze or a sieve. The consistency should be like thick milk.
  5. Pour the mixture into a saucepan and put on fire. Kissel must be constantly stirred so that it does not form lumps. After boiling, cook the jelly for another 5 minutes.
  6. You should get a porridge similar to jelly in density. Pour it into bowls and leave to cool. Bon Appetit.
  7. You can prepare oatmeal jelly from oatmeal using the same method, but instead of oatmeal, add oatmeal groats.




For weight loss

Ingredients:

  • oatmeal - 500 g;
  • kefir \ milk - 100 ml;
  • water - 2l.

Cooking method:

  1. Flakes are better to choose fine grinding. We fall asleep at 3 liter jar. Oatmeal should take up a third of the can.
  2. Add kefir or sour milk to oatmeal.
  3. Pour the mixture with 2 liters of water (room temperature). It is important that the jar is not topped up. It is necessary to leave 7 cm of free space, as the fermentation process can tear off the lid.
  4. The mass must be mixed with a spoon, tightly closed with a lid and put in a dark place for 2 days. It is extremely important that the light does not fall on the jelly.
  5. After two days, strain the drink through a sieve, let the liquid stand for 10 hours.
  6. The top layer is oat kvass, and the bottom layer is the basis for oatmeal jelly.
  7. Oat kvass to use every day for 50-100 ml. Keep refrigerated;
  8. Kissel is prepared from the resulting composition: pour 3-4 tablespoons of the base into 200 ml of water, bring to a boil, stirring regularly. Kissel is ready. You can add fruit and sugar or honey as desired.

The benefits and harms of the dish

Oatmeal contains a huge amount of trace elements. Doctors call the drink a biologically active stimulant, due to the fact that it is rich in such substances as: calcium, magnesium, potassium, fluorine, iron. It contains vitamins: PP, B5, E, B1, B2, A and useful amino acids. Kissel perfectly maintains the salt balance in the human body, and is also a real one - an elixir of youth. Kissel is also ideal for weight loss, it helps to cleanse the body.




Useful properties of the drink:

  • helps to increase the energy of the body - invigorates, a surge of vitality is felt;
  • is a prophylactic agent for diseases of the gastrointestinal tract;
  • used for pathologies of the urinary tract, kidneys and liver;
  • strengthens the immune system;
  • beneficial effect on the cardiovascular system;
  • recommended by doctors for diabetes;
  • helps cleanse the body of toxins and toxins;
  • improves appearance hair and skin;
  • has a positive effect on brain function.

All attempts to find contraindications to the use of jelly have not been successful. The maximum that can harm the body is excessive overeating of the dish and individual intolerance. In some people, in extremely rare cases, allergic reactions may occur.

Video cooking lesson

You can clearly see step by step how to cook oatmeal jelly on kefir.

Bon appetit and stay healthy!

Oatmeal jelly - an old-timer of Russian national cuisine. This dish is associated with many traditions and legends dating back to the times of the Mongol-Tatar invasion. Surely, he was preparing earlier, just documentary evidence of that ancient time has not been preserved.

In contact with

Many adults will surely remember pictures from their childhood, when their grandmothers fed them oatmeal jelly, the recipe of which, unfortunately, became less popular over time and was forgotten against the backdrop of a variety of all sorts of previously unseen products, he went far into the “background”. And it’s completely in vain - this natural folk dish is not just very tasty - it has a lot of useful properties.

Sometimes in the literature you can find the term "Russian balm" - but this is nothing more than oatmeal jelly, and he deserved this "title".

Composition, benefits and harms of oatmeal jelly

Do not confuse the usual fruit and berry kissels, made on the basis of potato starch, with their oat "big brother". The principle of preparing "Russian balsam" is completely different, based on the fermentation process that occurs in crushed oat grains filled with water. Why oats and not other cereals? The fact is that it is in oats that nutrients are in the most optimal proportion. The protein content in it reaches 18%, starch - up to 40%, fats make up 6 - 7% of the total mass.

The benefit is clear, but is there any harm? And there is no such thing as harm, dear readers. Unless you overeat it and your stomach hurts.

"Healing balm" V.K. Izotov

When it comes to talking about oatmeal jelly, the name of Vladimir Kirillovich Izotov immediately comes to mind, who not only proposed and patented his recipe for preparing this valuable dish, but also conducted thorough scientific research and substantiated all the useful qualities inherent in jelly.
I must say that Izotov, a microbiologist by profession, not only systematized all the available data, but also experienced the effect of oatmeal jelly on himself. Having suffered the most severe form of tick-borne encephalitis, he came to an extreme exhaustion of the body, destabilization of the functions of almost all organs and systems, and a complete imbalance of metabolic processes. The fact that he managed to overcome this state, return to normal life, Izotov connects, first of all, with the magical effect of oatmeal jelly, which was included in his daily diet. As a result, in 1992, Izotov received an author's patent for the development of a method for the manufacture and therapeutic use of this product. Today, this method is adopted by many medical specialists around the world.

How to cook Izotov oatmeal jelly?

At home, you can cook it as follows:

  • First stage- fermentation of the future jelly mixture. To do this, boil 3.5 liters of water, cool to room temperature and pour half a kilogram of oatmeal or ground oatmeal with it. It is best to use glassware for this, for example, take a five-liter jar. To activate the fermentation process, 100 ml of kefir or bifidok is poured into the same place. In no case should you use "instant" oatmeal - the proper reaction will not occur, all products should be only natural. The container with the mixture prepared for fermentation is tightly sealed with a lid, wrapped in cloth or paper (the bacteria necessary for the process do not like sunlight), and cleaned in a warm place for two days. We must not forget that excessive heating will also not bring the desired result - you should not put the jar close to the heating devices.
  • Second phase, filtration, is carried out at the end of a two-day fermentation. It is not necessary to rearrange the composition too much - it can “peroxidize”, lose both taste and many medicinal qualities.

As a filter, it is quite possible to use an ordinary kitchen colander, the size of its holes is the best suited for this purpose. Filtration is carried out in two passes. The first is the free decanting of the liquid into a separate bowl without any wringing. It is set aside, and the mass remaining in the colander is thoroughly washed with cold clean water. This must be done in several steps, slightly squeezing the mushy mass. The total amount of water for washing is about two liters.

You don’t need to use a larger amount - the meaning of the procedure will be lost, the jelly will become too liquid (how can you not remember the Russian proverb about too distant relationship - “seventh water on jelly”).

It is possible to mix the filtered liquid from the first and second run and use it together. In medical practice, its separate use is used. So, the initially separated composition has a much greater saturation, and is used in the treatment of gastroduodenitis with low acidity. The liquid obtained after washing is recommended for those suffering from stomach disease with normal secretion.

In any case, the liquid is set aside for 10-12 hours, during which time a cloudy sediment forms at the bottom, which is separated from the liquid substance using a siphon tube.
What is the result? The liquid is finished semi-finished product for cooking jelly. Putting required amount on the fire and constantly stirring it, as a result we get a ready-made thick dish, which can be eaten after cooling. At the final stage of cooking, you can add salt or sugar to taste, butter or some kind of vegetable oil.

All about ginger tea for weight loss at this link:.

Don't rush to throw away

In no case do we throw away the filtered sediment - this is a concentrate for storage (up to 3 weeks) and quick preparation of jelly.

A few tablespoons (5-10) per half liter of water - and you can put on fire to get ready meal. In addition, this concentrate is used for the next sourdough - a full-fledged fermentation process will accelerate.

Now you know how to cook oatmeal jelly using the Izotov method.

Folk recipes

There is no need to talk about a significant difference in the technology for the production of oatmeal jelly. The difference is mainly in the method of primary sourdough. It is clear that our ancestors could not have either kefir or, moreover, bifidok, so they had no choice but to prepare oatmeal jelly using natural sourdough. To speed it up, they often added a piece rye bread or a spoon or two of curdled milk or sour cream.
Now you can read a lot of invented methods for making oatmeal jelly from flakes with the addition of milk, starch, yeast, with grinding the mass through a fine sieve, but these are apparently derivative, surrogate methods that only remotely resemble classic Russian recipes. Ideally, you should use a proven folk way, only slightly improved by Izotov.

Oatmeal jelly from flakes is the most useful drug for the digestive system of the human body.

Its regular use will allow you to forget about many troubles associated with diseases of the gastrointestinal tract.

Oatmeal is very beneficial for the human digestive system

Oatmeal is rich in starch, thanks to which the drink from it turns out to be thick, and when fruits or berries are added to it, it will become a favorite treat for people of any age.

The benefits of oatmeal jelly and contraindications for use

Kissel from oatmeal is a storehouse of the most important and necessary vitamins for the human body, such as B1, B5, A and minerals, such as magnesium, fluorine, potassium. Lecithin, methionine, choline - the amino acids contained in it are needed for the life of the body.

What is useful oatmeal?

It cleanses the internal organs of unnecessary substances that accumulate in the body as a result of malnutrition.

This product gives vivacity, endurance to its consumer, fills with energy.

Kissel has the following properties:

  • healing;
  • accelerating metabolic processes;
  • cholesterol lowering;
  • choleretic;
  • normalizing functions of the gastrointestinal tract;
  • preventing the occurrence of edema;
  • enhancing immunity.

Oatmeal jelly will fill the body with energy and increase immunity

Indications

The decoction is useful for representatives of all ages, because it is easily absorbed by the body. Elderly people and debilitated after illness are recommended to use it daily.

The product is useful for:

  • severe exhaustion;
  • hypertension;
  • violations of the pancreas;
  • problems with the intestines;
  • this is great recipe with violations of the stomach;
  • dysbacteriosis;
  • atherosclerosis;
  • memory impairment;
  • various types of hepatitis;
  • cholecystitis;
  • furunculosis;
  • various forms of nervous disorders;
  • convulsions;
  • diabetes
  • allergies.

More about healing properties oatmeal jelly you will learn from the video:

Dietary properties of oat drink

The drink normalizes metabolism, regulates fat metabolism. Calorie content of oatmeal jelly is only 100 kilocalories per glass.

Oatmeal jelly for weight loss diversifies the diet, because in addition to useful properties, it also tastes good. It is better to use it in the morning.

Contraindications

There are practically no contraindications for this product, the exception is individual intolerance. It is difficult to find a more natural and safe product with a number of useful properties.

Kissel recipes

Oatmeal jelly recipe

How to cook oatmeal jelly at home?
You will need the following ingredients:

  • Medium-sized oatmeal - 4 cups;
  • Warm boiled water - 2.5 liters;
  • A pinch of salt.

Cooking:
AT three-liter jar add hercules, add water and mix. To speed up fermentation, add 5 tablespoons of kefir, tightly close the lid, put in heat for a day. The finished sourdough should be filtered through a sieve, and the flakes that remained on the sieve should be rubbed, added to the sourdough, and put in the refrigerator.
The recipe for oatmeal jelly from whole oats is similar to the recipe for a cereal drink, but it is advisable to grind the grain in a coffee grinder.

You will learn a detailed recipe from the video:

How to cook oatmeal jelly from hercules

Fermentation releases maximum useful material from grain. Based on this property old recipe oatmeal jelly, which was prepared back in Russia. The grain was filled with water in a proportional ratio of 1:1. A piece of black bread was placed at the bottom of the pan.

The mixture was left for a day so that it acidified, not allowing access to light.

The liquid was then drained and boiled, and the remaining mixture was used for starter culture.

Recipe for oatmeal jelly according to Izotov

Kissel of Dr. Izotov, who won many diseases thanks to him, is called "Russian balm" in the West.
How to cook:

  • A three-liter jar is filled with half the volume of ground cereals or flakes. Add half a glass of kefir, pour in boiled warm water;
  • The mixture should ferment for up to two days, while bubbles and a sour smell appear;
  • After fermentation, the mixture is filtered through a colander, and the remains are washed, squeezing out the liquid;
  • Leave the liquid part to stand. Soon a thick sediment will collect at the bottom of the dish, which is leaven;
  • The liquid is poured into another container, and the solid sediment, the concentrate for the starter, is stored in the refrigerator;
  • To prepare a drink, seven tablespoons of the concentrate are poured into two glasses of water, mixed and set to boil for 5 minutes.

You will learn all the details and nuances of preparing oatmeal jelly according to Izotov from the video:

Oatmeal jelly Momotova more sour in taste and economical, since the whey is boiled along with the sediment, but it removes nausea.

Grandma's oatmeal recipe


Ingredients:

  • 1.5 cups of cereal;
  • One liter of water;
  • A piece of black bread;
  • A pinch of salt.

Hercules pour water, put bread, leave for 2 days in a warm place, stir regularly. Strain the soaked flakes, squeeze through gauze. Boil the resulting liquid, salt. Add honey for sweetness. Cook until thickened. You can add oil to a plate with a decoction.

Cold pieces are cut into slices and poured with milk.

Recipe for oatmeal jelly for pancreatitis

Ingredients:

  • half a kilo of hercules;
  • 1 liter of warm water.

Pour cereal into a three-liter jar, pour water, close tightly, put in heat for souring for a couple of days.
Strain the mixture, pour into a saucepan, salt, put to boil until thickened. You can add milk to the product. This recipe for oatmeal jelly is ideal for treating the pancreas. Drink 3 times a day for half a cup.

You will learn another recipe for oatmeal jelly for pancreatic health from the video:

Oatmeal for the liver cooked according to the same principle, but it is better to use whole grains. It will cleanse the liver of toxins. It should be taken for at least 2 weeks, half a glass before meals.

How to take oatmeal jelly for stomach ulcers? With an ulcer, take a decoction on an empty stomach, thirty minutes before meals, half a cup.

So, beneficial features decoctions of oats are in its healing properties, normalizing the activity of the gastrointestinal tract. For effective use, it is important to know how to properly cook oatmeal jelly, as well as store it.

This product is indicated to increase immunity, the elderly, those who are weakened after an illness, those who have a history of liver disease, as well as the pancreas.

Oatmeal kissel is a natural product that can bring not only benefits, but also harm to the body, if consumed in excess.

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