How to cook instant oatmeal with milk.

Step-by-step recipe for porridge 4 grains with photo.
National cuisine: Home kitchen
Type of dish: Second courses
Recipe difficulty: Simple recipe

Preparation time: 9 minutes
Cooking time: up to 15 minutes
Number of servings: 15 servings
Calorie Amount: 152 kilocalories

A simple homemade 4-grain porridge recipe with photos and step by step description preparations. Easy to prepare at home in under 15 minutes. Contains only 152 kilocalories.
Ingredients for 15 servings
Oatmeal 1 tbsp. spoon
Rye flakes 1 tbsp. spoon
Corn flakes 1 tbsp. spoon
Barley flakes 1 tbsp. spoon
Natural honey 1.5 teaspoon
Raisins 100 g.
Water 8 tbsp. spoon

Step by step
Porridge is an ideal breakfast, it is easily digestible, gives a feeling of fullness for a long time, and saturates the body with healthy carbohydrates. Combination various types cereals improve taste, nutritional value and provide our body with a much larger amount of vitamins and microelements. Different types Stir the flakes and measure out twice the amount of water. If you want the porridge to be more liquid, you need to add water in a ratio of 1 to 2.5. You can also cook it with milk, but as a person who always watches calories, I use water.
Bring the water to a boil, pour in the flakes, stir and leave to cook for 5-10 minutes. It’s better not to cover it with a lid, as this will make the porridge more crumbly.
Place raisins on a plate and add honey. It is not necessary to steam the raisins, the main thing is that they are clean enough. Or, you can add raisins to the porridge 3 minutes before readiness, mix and add to the honey.
Add the porridge and stir until the honey dissolves. You can add butter, and use sugar instead of honey, but honey contains microelements necessary for life, while sugar contains only carbohydrates, and it also turns out more aromatic.

Porridge "5 grains" one of the most suitable for breakfast. Today I prepared porridge from Tsar cereals "5 grains" which includes: oatmeal, millet, barley, rye and corn grits. The flakes included in the porridge are so tasty and airy that you can eat them every day. At the same time, preparing this dish will not take you much time, and at the same time it will give you good mood, lightness in the stomach, a boost of energy, useful microelements and vitamins to boot.

It's not easy delicious breakfast, but also a very healthy dish. The combination of 5 grains has enormous health benefits (due to the content of proteins, fiber, vitamins, and minerals).

Oatmeal contains essential amino acids. Endowed essential oils, carotene, gum and B vitamins.
Millet rich in fatty acids, as well as tocopherol (E).
Barley It is characterized by a high content of iron, potassium, phosphorus and calcium. Also contains the following types of vitamins: B6, E, B4, PP.
Rye flakes contain the following set minerals: manganese, potassium, zinc, magnesium and phosphorus. They also contain vitamins (E, A, PP and group B).
Corn It is famous for its high content (up to 80%) of unsaturated fatty acids, which can influence cholesterol levels. This is a highly digestible product that belongs to the dietary category, which allows it to be recommended to overweight people.

Not only I, but also my children eat “5 grains” porridge with milk. I eat it with dried fruits or nuts, I draw a face on my eldest son with jam, and the youngest (baby) eats it without additives and always asks for more. Therefore, “5 grains” porridge is excellent for first feeding.

If you don’t have even 10 minutes to prepare in the morning, I advise you to prepare this dish in the evening. The porridge will infuse overnight, and the aromas of all the cereals will be fully revealed, and in the morning you will be able to enjoy an amazing breakfast with an enveloping effect.

Nutritional value of the dish per 100 grams.

BJU: 3/3/13.

Kcal: 89.

GI: low.

AI: high.

Cooking time: 10 min.

Number of servings: 4 servings of 200 g.

Ingredients of the dish.

Flakes “5 grains” - 60 g (5 tbsp.).
Water - 200 ml.
Milk - 200 ml.
Butter (for serving) - 10 g.
Sugar - 10 g.
Salt - 2 g.

Recipe.

Place a pan of water on the fire. When the water boils, add salt and sugar to taste. If you want to make salty porridge, then you won't need sugar at all. If it’s the other way around, I still recommend adding literally a small pinch of salt. This will only improve the taste and allow the flakes to cook better. Mix the ingredients well with a tablespoon and move on to the next stage of preparation.

Pour the flakes into a container of water, mix well with a spoon, and wait for our mixture to begin to boil. Be careful - the porridge can “run away”. To prevent this from happening, you can turn down the heat now.

As soon as the mixture begins to boil, pour milk into it.

After this, I reduce the heat and, stirring from time to time, cook the “5 grains” porridge for 5 minutes.

After the allotted time has passed, turn off the burner, add a piece of butter to the dish (you can add it later to a plate), mix everything well with a spoon and, covering the container with a lid, leave for another 5-15 minutes. If you don’t have time, you can eat it right away, but then the consistency will be less viscous.

Place the finished porridge on a plate and add whatever your heart desires... Bon appetit.

Below is a video of the preparation of this wonderful dish.

4 grain porridge recipe With step by step preparation.
Type of dish: Second courses
Recipe difficulty: Simple recipe
National cuisine: Home kitchen

Preparation time: 20 minutes
Cooking time: up to 15 minutes
Number of servings: 1 serving
Calorie Amount: 152 kilocalories

Simple step by step recipe porridge 4 homemade cereals. It's easy to prepare at home in under 15 minutes. The dish contains only 152 kilocalories.
Ingredients for 1 serving
Oatmeal 1 tbsp. spoon
Rye flakes 1 tbsp. spoon
Corn flakes 1 tbsp. spoon
Barley flakes 1 tbsp. spoon
Natural honey 1.5 teaspoon
Raisins 100 g.
Water 8 tbsp. spoon

Step by step recipe
Porridge is an ideal breakfast, it is easily digestible, gives a feeling of fullness for a long time, and saturates the body with healthy carbohydrates. The combination of different types of cereals improves taste, nutritional value and provides our body with a much larger amount of vitamins and microelements. Mix different types of flakes, measure out twice the amount of water. If you want the porridge to be more liquid, you need to add water in a ratio of 1 to 2.5. You can also cook it with milk, but as a person who always watches calories, I use water.
Bring the water to a boil, pour in the flakes, stir and leave to cook for 5-10 minutes. It’s better not to cover it with a lid, as this will make the porridge more crumbly.
Place raisins on a plate and add honey. It is not necessary to steam the raisins, the main thing is that they are clean enough. Or, you can add raisins to the porridge 3 minutes before readiness, mix and add to the honey.
Add the porridge and stir until the honey dissolves. You can add butter and use sugar instead of honey, but honey contains microelements necessary for life, while sugar only contains carbohydrates, and it also turns out more flavorful.

Milk porridge is an excellent option for a healthy, tasty and wholesome breakfast. However, cooking porridge with milk is not an easy task. You need to choose the right ratio of ingredients, make sure that the milk does not run away, and the porridge itself does not burn. To avoid all the troubles when cooking porridge with milk, we have compiled detailed instructions, following which you will get the most delicious and healthy milk porridge

Porridge cooked with milk is healthier than with water

What could be better than porridge for breakfast? Only porridge cooked in milk, containing much more useful substances than porridge on the water.

Milk is rich in a large number of micro- and macroelements:

calcium
potassium
phosphorus
magnesium
sodium
iron
vitamins A, D and group B

Any grain flakes from which you can cook milk porridge will allow you to gain strength before the work or school day.

How does porridge change depending on the fat content of milk?

The fat content of milk directly affects the calorie content of porridge. If you prefer lower-calorie porridge, then you should choose milk with reduced fat content. In addition, the taste of the porridge itself changes. It becomes sweet, creamy and buttery. The porridge also has a more viscous consistency. The fattier the milk, the tastier the porridge becomes, acquiring the aroma of simmering and a delicate creamy taste.

Problems when cooking porridge with milk

1. How to prevent milk from escaping

The most common problem with cooking porridge is escaped milk, which is so difficult to clean off the stove and dishes later. It is important not to miss the moment when the milk begins to rise. To keep the milk inside the container, place wooden spoon onto the pan. When the milk foam begins to rise and reaches the spoon, a film will form that will prevent the milk from leaving the container.

2. How to prevent porridge with milk from burning

Choose pans with a thick bottom, made of stainless steel or with non-stick coating. After you have already poured in the cereal, you need to stir it constantly, then the finished porridge will not have to be scraped from the bottom of the dish.

3. Porridge with milk turns out with lumps

Even the most delicious porridge can be ruined by lumps in it. Usually it is because of them that children refuse to eat porridge with milk.

The secret of lump-free porridge is that you don’t need to rush the moment you pour the porridge into the milk. This must be done slowly, in small portions, while stirring constantly.

4. The porridge is too thin or thick

When cooking porridge with milk, you need to know that the proportions of liquid to flakes change. If you like a liquid consistency, you need to add more milk than when cooking porridge in water. If it's thick, then vice versa. We will talk about the proportions of milk and cereal below.

How to properly cook oatmeal with milk?

There are three types of oatmeal: oatmeal instant cooking, medium rolled oats and large rolled oats. To obtain the correct consistency of larger flakes, the cooking time of which is 5 and 15 minutes, the amount of milk must be increased. This is because these sizes of oats absorb more moisture than instant oats.

* instant cooking

How to cook instant oatmeal with milk?

Instant oatmeal is made from cut oat kernels that are flattened into thin flakes. Due to the fact that the size of the oat flakes is small, and not because various chemical elements, cooking time is reduced to 1 minute.

Ingredients:

100ml Instant Oatmeal 1928 Myllyn Paras

200 ml milk

1 tsp Sahara

pinch of salt

Cooking instructions:

Add instant oats.

Add salt and sugar.

Cook for 1 minute, stirring constantly to avoid the formation of lumps in the porridge.

How to cook medium-sized oat flakes with milk?

Medium rolled oats are made from cut oat kernels that are flattened into flakes. The cooking time for these flakes is approximately 5 minutes.

Ingredients:

100 ml oat flakes 1928 Myllyn Paras

250 ml milk

1 tsp. Sahara

pinch of salt

Cooking instructions:

Bring the milk to a boil in a saucepan.

Add oat flakes.

Add salt and sugar.

Cook for 5 minutes, stirring occasionally.

Simmer for another 1 minute, covered, to allow the flakes to absorb excess moisture.

Serve the porridge slightly chilled.

How to cook large oat flakes with milk?

Rolled oats are made from whole, uncut oat kernels that have been flattened into flakes. Large oat flakes retain the aroma and all the micro- and macroelements of oats. Average cooking time is 15 minutes.

Ingredients:

100 ml Large oat flakes 1928 Myllyn Paras

300 ml milk

1 tsp Sahara

pinch of salt

Cooking instructions:

Bring the milk to a boil in a saucepan.

Add sugar and salt.

Cook for 15 minutes, stirring the porridge occasionally.

Simmer for another 1 minute, covered, to allow the flakes to absorb excess moisture.

Serve the porridge slightly chilled.

Myllyn Paras Secret Recipe for Large Oats:

In our opinion, if you cook oatmeal for 30 minutes, it becomes even tastier. The porridge acquires a characteristic simmering taste, becomes more tender and more homogeneous in structure. Very nice, smells like home baked milk. If you add more sugar it tastes like condensed milk.

For each serving, you will need to add another 50 ml of milk to the indicated 300 ml.

Bring the milk to a boil in a saucepan.

Add large rolled oats.

Add sugar and salt to taste.

Cook for 30 minutes, stirring the porridge occasionally.

Make sure that the porridge does not burn; if there is not enough milk, add another 50 ml.

Serve the porridge slightly chilled.

How to cook buckwheatporridge with milk?

How to cook buckwheat in milk correctly to get it delicious porridge, not every housewife knows. There are many questions related to the preparation of milk buckwheat porridge: do you need to first cook buckwheat in water and then add milk, how long should you cook buckwheat porridge, how to correctly correlate the proportions. We will share simple recipe buckwheat porridge with milk.

Ingredients:

100 ml Buckwheat flakes 1928 Myllyn Paras

300 ml milk

1 tsp. Sahara

½ tsp. salt

Cooking instructions:

Bring the milk to a boil in a saucepan.

Add buckwheat flakes.

Add sugar and salt.

Simmer for another 1 minute, covered, to allow the flakes to absorb excess moisture.

Serve the porridge slightly chilled.

How to cook rice porridge with milk?

Rice porridge is a great breakfast for the whole family, especially if you know how to prepare it correctly. Rice flakes are ideal for cooking rice porridge with milk, because they do not require much time to prepare and are a very satisfying and tasty dish.

Myllyn Paras 4 grain flakes are particularly good because... carry various useful qualities 4 grain crops at once - rye, wheat, oats and barley. 4-grain porridge with milk contains many vitamins and minerals. Great as porridge for children.

Ingredients:

100 ml Myllyn Paras 4 grain flakes

300 ml milk

1 tsp. Sahara

pinch of salt

Cooking instructions:

Bring the milk to a boil in a saucepan.

Fill with Myllyn Paras 4 grain flakes.