Unlike fruit jelly, oatmeal will go well for dessert, porridge or main course. Experiment with consistency and additives and you will get a different result every time! And to make it easier for you to start, we have already found useful recipes for oatmeal jelly at home!
1. Oatmeal jelly on flakes "Hercules"
Let's start with a classic jelly recipe based on the most popular oatmeal.
You will need: 200 g oatmeal, 500 ml water, a pinch of salt, 1 tbsp. Sahara.
Preparation: Pour the flakes with water in a saucepan and leave to stand on the table for a day. Pass the fermented mixture through a sieve or cheesecloth. Add salt and sugar to the liquid and boil it until boiling over medium heat. Spill it immediately for serving, because it thickens quickly afterwards.
2. Kissel from whole oats
Whole grains are always healthier, but there are a few tricks that come in handy here.
You will need: 250 g oats, 2 liters of water, 1 tsp. sourdough, 30 g black bread, 0.5 tsp. salt.
Preparation: Grind oats into fine flour, cover with warm water and stir. Add sourdough, a slice of bread there and leave everything warm for a day. Stir the mixture well, as it will stratify during fermentation, and strain several times. Salt and boil the jelly over low heat, stirring constantly and not letting it boil.
3. Kissel from oat flour
It has a very delicate and neutral taste, so add sugar and salt as desired.
You will need: 100 g of oatmeal, 1 liter of water.
Preparation: Pour 800 ml of cold water over oatmeal and stir until smooth. Leave the workpiece for 6-8 hours, and strain in the morning. Pour the jelly into a saucepan and stir over low heat. Add more water as needed for consistency, and remove from heat as soon as it starts to simmer.
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4. Oatmeal jelly in a slow cooker
With a slow cooker, you do not need to worry that the jelly will burn during cooking.
You will need: 150 g oatmeal, 700 ml water, salt, sugar, zest.
Preparation: Fill the cereal with water and refrigerate overnight. Stir, strain and pour the jelly into the multicooker bowl. Cook it for about half an hour on baking mode. Open the lid 10 minutes before the end and, while stirring, watch the consistency. Finally, add salt, sugar, zest or spices to taste.
5. Oatmeal jelly with milk
It turns out even more tender, with a soft creamy aftertaste. Starch speeds up the process significantly.
You will need: 1 cup oatmeal, 2 cups milk, 1 tbsp. starch, salt.
Preparation: Soak the cereal in milk for 3 hours, strain through a sieve or cheesecloth and pour the liquid into a saucepan. Dissolve the starch in a small amount of cool water, pour it into the jelly, salt and cook until thickened, stirring constantly.
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6. Oatmeal jelly on berry broth
We especially recommend trying oatmeal jelly with rosehip broth!
You will need: 200 g oatmeal, 0.5 cups dry rose hips, 1 tbsp. odorless vegetable oil, 500 ml of water.
Preparation: Pour boiling water over the rosehip and leave it in a thermos overnight. Pour the flakes with the same hot infusion, leave for half an hour and strain. Warm up the infusion and pour the same thick into it again for another 15 minutes. Repeat the procedure a third time, season the jelly and cook until thickened. Add some oil at the end.
7. Oatmeal jelly on kefir
It goes well with nuts and dried fruits, and yogurt is suitable instead of kefir.
You will need: 200 g of oats, 100 g of oatmeal, 200 ml of kefir, 1.5 liters of water.
Preparation: Pour kefir over the flakes and oats, shake and leave warm for a day. Strain the infusion, mix it with water and bring to a boil over low heat. Stir the jelly constantly and remove from the stove when it thickens.
8. Oatmeal jelly with honey
Honey gives a pleasant sweetness and is harmoniously combined with the taste of oatmeal jelly.
You will need: 500 g oatmeal, 2.5 liters of water, 3 tbsp. honey.
Preparation: Fill the flakes with water, close the lid and leave in a dark place for 1.5-2 days. Strain the fermented mass, squeeze out the thick and heat the liquid over low heat. Boil the jelly, stirring occasionally, to the desired consistency. When it cools a little, add honey.
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9. Oatmeal jelly with beets and prunes
An original and very useful for digestion recipe for oatmeal jelly.
You will need: 100 g of oatmeal, 140 g of beets, 100 g of prunes, 1.3 liters of water.
Preparation: Pour 500 ml of boiling water over the flakes and leave for half an hour. Chop prunes with strips, sodium beets on a coarse grater and put everything in a saucepan. Add the oatmeal infusion and another 800 ml of boiling water there. Boil the jelly for about 20 minutes after boiling, stirring occasionally, and at the end season and strain.
10. Oatmeal jelly with bacon
Another recipe for oatmeal jelly is called "village".
You will need: 250 g of oat flour, 1 l of water, 100 g of lard.
Preparation: Pour warm water over the flour and leave for 2 days in a dark, warm place under a lid. Strain the mixture, simmer until porridge, and add fried bacon at the end. Mix everything well together.