Oatmeal jelly - 10 homemade recipes

Oatmeal jelly is an old Russian dish that was prepared from oats by mowing. This is a hearty and healthy drink, the recipe of which has been transformed over time. The article contains 10 simple jelly recipes that you can repeat at home.

A simple recipe for making oatmeal jelly

Oatmeal jelly is known for its beneficial properties. Cooking it at home is as easy as shelling pears, this is a universal dish and with what to serve it, decide for yourself.

Cooking time: 1 day.

Cooking time: 40 minutes

Servings: 3.

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  Put the oatmeal in a saucepan and cover with water. Leave the flakes at room temperature overnight. During this time, fermentation should begin.
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  Strain the contents of the pan through a strainer, the flakes can be discarded.
• 
  Salt the remaining liquid and add sugar.
• 
  Place the mixture over medium heat and bring to a boil, stirring occasionally. Gradually, the liquid will begin to thicken.
• 
  As soon as the jelly boils, remove the pan from the heat and pour over the bowls. It can be served warm and chilled.

Bon Appetit!

Real jelly made from rolled oats - grandma's recipe

Only the older generation knows what a real oatmeal jelly is. It used to be a very popular dish and was eaten with milk, unrefined sunflower oil or honey. We decided to revive the traditions of the past and cook real oatmeal jelly, like grandmother's.

Cooking time: 2 days.

Cooking time: 50 minutes

Servings: 6-8.

Ingredients:

• Water - 1 liter.
• Oatmeal flakes - 400 gr.
• Salt to taste.
• Bread - 1 slice

Cooking process:

1. Soak oatmeal with a slice of bread in water. Leave for 1-2 days in a warm place.
2. When the mixture is bubbling, remove the bread slices.
3. Pour the mixture in portions onto half-folded cheesecloth and wring it out.
4. Pour the oatmeal infusion into a saucepan, the remaining flakes can be thrown away.
5. If the oat infusion is thicker than milk in consistency, then it should be diluted with water. Add a little salt to it and put on fire. Cook, stirring constantly, so that the jelly does not go in lumps.
6. Cook until the first bubbles appear, then pour the jelly into bowls and leave to harden.
7. Kissel resembles pudding in density, it can be served with jam or other sweet additives.

Bon Appetit!

Kissel cooked from oat flour according to the original recipe

An original Russian dish according to the original recipe. It was prepared earlier by fermentation using potato or corn starch. We suggest making this forgotten oatmeal dish.

Cooking time: 10-12 hours.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Oatmeal flour - 100 gr.
• Water - 1 liter.

Cooking process:

1. Pour the water over the oatmeal, stir and leave overnight.
2. Strain the oat milk into a saucepan where the jelly will cook.
3. Cook the jelly over low heat, stirring constantly.
4. As soon as the jelly begins to boil, remove it from the heat.
5. Cool the kissel and serve with berries, nuts, jam or honey.

Bon Appetit!

Diet oatmeal jelly for the stomach

Oatmeal jelly is considered a dietary product. Its benefits for the stomach are also undeniable. Kissel can be eaten neat or with additives from berries, dried fruits, nuts, honey or chocolate.

Cooking time: 12 hours.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Oatmeal flakes - 5 tablespoons
• Water - 1 liter.

Cooking process:

1. Transfer the oatmeal to a deep bowl.
2. Cover the oatmeal with water, cover the bowl with cheesecloth and leave at room temperature for 12 hours to 2 days.
3. Strain the resulting mass through a fine sieve. Squeeze the oatmeal and discard.
4. Pour the resulting oat milk into a saucepan and put on fire. cook the jelly, stirring constantly.
5. As soon as the jelly boils, remove it from the heat. Cool the jelly to the desired temperature and serve with the additions of your choice.

Bon Appetit!

How to make delicious whole oatmeal oatmeal?

Oatmeal jelly was prepared in this way a hundred years ago. This dish is good for the body, although it is served as a dessert. Kissel turns out to be thick and tasty, it can be eaten with spoons.

Cooking time: 1 day.

Cooking time: 30 minutes.

Servings: 12.

Ingredients:

• Water - 2 liters.
• Oats - 250 gr.
• Sourdough - 1 tsp
• Salt - 0.5 tsp
• Black bread - 30 gr.

Cooking process:

1. Grind the oats into flour using a coffee grinder. Transfer the flour to a deep bowl and pour in warm water.
2. Add sourdough and one slice of bread, stir. Leave the mixture warm overnight.
3. After a day, strain the jelly, squeeze the cake and discard.
4. Put the kissel on low heat, cook, stirring constantly.
5. When the jelly begins to boil, add salt, stir and remove the pan from heat. Spread the kissel on plates and serve with honey or jam.

Bon Appetit!

Therapeutic oatmeal jelly for the stomach according to Izotov's prescription

The recipe for Izotov's medicinal oatmeal jelly is based on an old recipe for sauerkraut. This drink has a beneficial effect on the nervous, immune, cardiovascular system and the gastrointestinal tract.

Cooking time: 3 days.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

• Oatmeal flakes - 300 gr.
• Large fractions of oats - 10 tbsp.
• Kefir - 100 ml.
• Water - 2 liters.

Cooking process:

1. Lightly crush the oatmeal. You can use a blender.
2. Pour oatmeal and oats into a jar, pour in kefir.
3. Then pour in warm water and stir the contents of the jar.
4. Cover the jar with gauze and secure it with an elastic band. Leave the jelly warm for 2 days.
5. Then strain the mixture through a sieve.
6. Pour the resulting liquid into a jar and leave for another 12-16 hours.
7. After this time, the jelly will split in two. On top there will be oat kvass, below - the basis for making oat jelly.
8. Oat kvass can be stored in the refrigerator, carefully pour it into a separate jar.
9. To prepare jelly, dilute three tablespoons of the starter culture in a glass of water. Pour another glass of water into a saucepan and boil.
10. Pour the diluted sourdough into boiling water and bring the jelly to a boil, stirring constantly.
11. During the cooking process, the jelly thickens. Cool it a little and you can drink it.

Bon Appetit!

Incredibly healthy jelly from beets, oatmeal and prunes

Oatmeal jelly contains a large amount of B vitamins and amino acids. It is useful for diseases of the gastrointestinal tract. To make the jelly taste even more pleasant, add beets and prunes to its composition.

Cooking time: 80 minutes

Cooking time: 50 minutes

Servings: 3.

Ingredients:

• Oatmeal flakes - 50 gr.
• Beets - 140 gr.
• Prunes - 100 gr.
• Water - 1.3 liters.

Cooking process:

1. Prepare the necessary ingredients according to the list, boil the water and cool to room temperature.
2. Transfer the oatmeal to a saucepan, pour in 500 milliliters of water and leave for 30 minutes.
3. Wash the prunes, dry on paper towels and cut into strips.
4. Peel the beets, wash and grate on a coarse grater.
5. In a saucepan with a thick bottom, transfer the swollen oatmeal, chopped prunes and beets, pour in the remaining water. Place the pot on low heat, stirring constantly, bring to a boil and continue cooking for another 20 minutes.
6. Strain the kissel, squeeze the remnants of flakes, beets and prunes. Pour the kissel into containers, condemn to the desired temperature and you can drink.

Bon Appetit!

Step-by-step recipe for making oat-milk jelly

Oat milk jelly is a sweet vegetarian dish. It is usually served as a dessert with fruit, honey or chocolate flavors. It gives pleasure and a feeling of satiety.

Cooking time: 80 minutes

Cooking time: 60 minutes

Servings: 2.

Ingredients:

• Vanillin to taste.
• Potato starch - 1 tablespoon
• Sugar - 2 tablespoons
• Oatmeal flakes - 100 gr.
• Milk - 2 tbsp.

Cooking process:

1. Pour cereals into a deep bowl, cover them with warm milk and leave for 20 minutes. during this time, the flakes will swell.
2. After 20 minutes, strain the milk through half-folded cheesecloth.
3. Squeeze the oatmeal and set aside.
4. Pour some milk into a glass and dilute the potato starch in it.
5. Put the saucepan with the remaining milk over medium heat, add sugar and vanillin to it. As soon as the milk boils and the froth settles, add the diluted starch. Stir the jelly constantly so that it does not burn.
6. Bring the mixture to a boil again, reduce heat, and continue cooking until thickened. Kissel will be like a cross between custard and pancake batter.
7. Next, pour the jelly into bowls or glasses, cool and serve with various additives to your liking.

Bon Appetit!

Oatmeal jelly with kefir to strengthen the immune system

This healthy and tasty drink will help strengthen your immune system and your body's health. It is not difficult to prepare it at home, especially since the ingredients for it can be found in any grocery store.

Cooking time: 3 days.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• Oatmeal flakes - 500 gr.
• Oats - 3-4 tablespoons
• Kefir - 0.5 tbsp.
• Water - 2 liters.

Cooking process:

1. Pour cereals, chopped oats into a clean, dry jar, pour in kefir and warm water, mix. Close the jar with a tight lid and leave for 2 days.
2. Strain the resulting mixture through a fine sieve.
3. Pour the liquid into jars and leave for another day. After this time, the liquid in the cans will separate. On top there will be oat kvass, and below the base for jelly.
4. Drain the kvass carefully. Pour 3-4 tablespoons of jelly base with a glass of water and put on fire. After boiling, cook the jelly for 4-7 minutes until the desired thickness.
5. Pour the kissel into a convenient container, add sugar or honey to taste.

Bon Appetit!

How to cook tasty and healthy oatmeal jelly in a slow cooker?

According to this recipe, you can cook the healthiest oatmeal jelly in a slow cooker. This drink is even used to prevent disorders of the gastrointestinal tract. In addition, it helps cleanse the liver and normalize hormonal balance.

Cooking time: 10 hours.

Cooking time: 30 minutes.

Servings: 4-6.

Ingredients:

• Oatmeal flakes - 150 gr.
• Water - 700 ml.
• Sugar to taste.

Cooking process:

1. Measure out the required amount of oatmeal and water.
2. Pour the oatmeal into a bowl, cover them with cold water and refrigerate overnight.
3. Stir the flakes in the morning and strain the mixture through cheesecloth. Remove the rest of the flakes, and the liquid will become the basis for the jelly.
4. Pour the liquid into the multicooker bowl. Select the Baking program from the menu, set the timer to half an hour. 10 minutes before the end of the program, you can open the lid of the multicooker and cook the jelly, stirring it with a spatula.
5. Add sugar to hot jelly and stir.
6. Kissel can be served warm with honey, jam or dried fruit.

Bon Appetit!