Unsweetened oatmeal. So different - oatmeal: the best recipes. Salty porridge

Yummybeet.com

Ingredients

½ pumpkin;
3 teaspoons olive oil;
1¼ cups almond milk or any other plant milk;
½ cup oatmeal;
½ cup chopped walnuts;
2 teaspoons lemon juice;
2 large eggs;
ground black pepper and salt to taste.

Preparation

Peel the pumpkin and cut into small cubes. Preheat the oven to 175 degrees, line a baking tray with baking paper and place the pumpkin, previously salted and coated with olive oil. Send to bake for 25–30 minutes. A sign of readiness is a golden crust and softness of the product.

While the pumpkin is cooking in the oven, place the plant-based milk (or just water), oatmeal, walnuts, lemon juice and salt in a small saucepan. Bring the mixture to a boil and simmer over low heat until tender (10–15 minutes). If you see that the porridge is becoming too thick, add a few extra tablespoons of liquid to achieve the desired consistency.

Boil the eggs soft-boiled, cool slightly and peel off the shells.

Place the prepared oatmeal in a plate, add baked pumpkin cubes and one egg on top, pressing it so that it cracks and a little yolk flows onto the porridge. Salt and pepper to taste. Add a little olive oil if available.

indianhealthyrecipes.com

Ingredients

¾ cup mixed vegetables (peas, carrots, bell peppers, broccoli);
2 medium tomatoes;
1 small onion;
1 cup of rolled oats;
1–2 green hot chili peppers;
¾ cup of water;
a pinch of turmeric;
salt and pepper to taste;
½ teaspoon garlic;
½ teaspoon of ginger;
½ teaspoon cumin;
¼ teaspoon garam masala mixture;
¼ teaspoon ground coriander;
¼ teaspoon ground hot pepper;
vegetable oil for frying.

Preparation

Toast oatmeal in a frying pan and set aside. In the same pan, add cumin, chopped garlic and ginger root and a little vegetable oil. Mix well. As soon as the garlic and ginger begin to smell strong, add the onion and vegetables (including chili peppers) cut into half rings into the mixture and fry for 3-5 minutes.

Then add tomatoes, salt and turmeric to the mixture. As soon as the tomatoes become soft, add the remaining spices to the pan: ground coriander, garam masala, ground hot pepper. Cook for a few more minutes, continuing to stir constantly.

Pour water into the pan, bring to a boil and pour oatmeal into it. Cook the porridge until tender, stirring constantly.

The finished oatmeal can be poured with ghee and garnished with fresh cilantro.

Yummly.com

Ingredients

4 cups chicken broth;
2 cups oatmeal;
1 cup spinach or arugula;
2 feathers of green onions;
4 fried eggs;
60 g smoked trout fillet;
salt and ground pepper to taste;
a couple of sprigs of fresh dill;
olive oil.

Preparation

Bring chicken broth to a boil in a small saucepan and add cereal. Cook until done, 10–15 minutes. The oatmeal should absorb most of the liquid.

Wash the spinach or arugula leaves, pat them dry with a paper towel and chop. Add to the porridge along with half the chopped green onions.

Divide the finished porridge into four servings. Place pieces of smoked red fish and one fried fish on top. Sprinkle with the remaining green onions, garnish with a sprig of fresh dill and, if desired, drizzle with a little olive oil.

Yummly.com

Ingredients

1 glass of milk;
½ cup oatmeal;
1 teaspoon vegetable oil;
1 large egg;
1 tablespoon grated cheddar cheese;
1 slice of bacon;
2 teaspoons green onions;
ground pepper;
sea salt.

Preparation

In a small saucepan, combine oatmeal with milk and salt and cook until tender.

Fry bacon and egg in a frying pan. It is advisable that the yolk remains a little liquid. Cut the bacon into large pieces.

Place the finished porridge on a plate, add egg and bacon on top. Sprinkle the dish with grated cheese and green onions.

Ingredients

2 cups almond milk or any other plant milk;
2 glasses of water;
2 cups oatmeal;
½ cup sweet pepper;
240 g mushrooms;
olive oil;
a bunch of arugula;
2 eggs;
Parmesan cheese or any other hard cheese;
salt and pepper to taste.

Preparation

Combine water and milk in a small saucepan, bring to a boil and add oatmeal. Cook until done, about 10 minutes.

While the porridge is cooking, heat the olive oil in a frying pan and fry first the slices of sweet pepper and then the chopped mushrooms. Salt and pepper to taste. Then fry the eggs in the same pan.

Place the finished oatmeal on plates. Sprinkle grated cheese on top, lay out eggs, mushrooms, peppers and arugula.

Enjoy your meal!

Today is another article about oatmeal. Despite the fact that this porridge is healthy and, in my opinion, very tasty, some people do not like it. I read in the comments that some people don’t like sweet oatmeal. But, as they say, the good news is that you can cook oatmeal without necessarily making it sweet. And not necessarily with milk. It turns out delicious in water, just with salt. With the addition of butter or vegetable oil, as well as other additional ingredients. More often - vegetables, herbs, mushrooms and so on. And today they will recipes with additional ingredients. The first two can even be considered not full-fledged recipes, but simply ways of serving oatmeal to the table.

Oatmeal on water with herbs :
oatmeal - 1 tbsp.
water - 3 tbsp.
salt - 1/4 tsp.

greens - 1 bunch (added at the end of cooking or portionwise to the finished porridge)

Add vegetable or butter to the prepared porridge. I add olive oil and sprinkle with any chopped herbs. This porridge is good for breakfast or dinner. It can also be used as a side dish.

Oatmeal on water with coconut flakes :
oatmeal - 1 tbsp.
water - 3 tbsp.
salt - 1/4 tsp.
butter - 10 g or vegetable oil - 1-2 tbsp. l.
(oil is added during cooking or to each portion separately)
coconut flakes - to taste, add portions to the finished porridge

Another, perhaps more exotic, option is to also flavor the porridge with butter or vegetable oil and sprinkle with coconut flakes. It turns out interesting and unusual.

Oatmeal on water with onions and carrots :
oatmeal - 1 tbsp.
water - 3 tbsp.
salt - 1/4 tsp.
butter - 10 g or vegetable oil - 1-2 tbsp. l.
(oil is added during cooking or to each portion separately)
onion - 1 pc.
carrots - 1 pc.
greens - optional

The next porridge is with onions and carrots. I will add vegetables during the cooking process. First, I pour the flakes into the pan and add water. The proportion of flakes and water is one to three. For one glass of cereal - three glasses of water. And I put it on fire. While the water is boiling, I peel the onions and carrots. I grate the carrots, finely chop the onions and add them to the boiling porridge. I will reduce the heat and cook until the flakes are ready, since I cook the porridge with flakes, which take a long time to cook - 15-20 minutes. cook for different times. If you have instant cereal, then onions and carrots can be sautéed separately in vegetable oil and then added to the finished porridge. The porridge was cooked for more than 20 minutes. It thickened and began to puff. She's ready. If time allows, then you can let it brew for another 15-20 minutes in the pan. If not, then serve immediately. Oil can be added both during the cooking process and to ready-made porridge - to each portion separately. You can also sprinkle with herbs.

Oatmeal on water with zucchini :
oatmeal - 1 tbsp.
water - 3 tbsp.
salt - 1/4 tsp.
butter - 10 g or vegetable oil - 1-2 tbsp. l.
(oil is added during cooking or to each portion separately)
zucchini - 150 g
greens, garlic - optional

Oatmeal can also be cooked with zucchini. I have already poured water over the flakes, added salt, and put the pan on the fire. Meanwhile, I’ll peel and cut the zucchini. If the zucchini is very young, then you don’t have to peel it. Also look at the seeds. In a young zucchini, the seeds are still very small; they also do not need to be removed. Of course, large, hard seeds should be removed from a mature zucchini. I will cut it into circles and then into small cubes. You can also grate it. The porridge is boiling. I'll add chopped zucchini. I also have chopped garlic arrows. Their taste is more delicate than that of cloves. Zucchini and garlic go well. I'll add it to the porridge too. She's seething. I will reduce the heat, close the lid and cook over low heat until cooked, like regular porridge it turns out tender and soft. Zucchini gives it more juiciness. I'll pour olive oil on it. You can also sprinkle with herbs.

Another option, if you have quick oatmeal, then zucchini can be cooked separately. I poured a couple of tablespoons of vegetable oil into the frying pan. Added chopped garlic and zucchini cubes. I simmer them over low heat under the lid until transparent. This zucchini can be added to the finished porridge.

Oatmeal on water with mushrooms :
oatmeal - 1 tbsp.
water - 3 tbsp.
salt - 1/4 tsp.
butter - 10 g or vegetable oil - 1-2 tbsp. l.
mushrooms (champignons, forest boiled fresh or dried, or frozen) - 100 g
onion - 1 pc.
carrots - 1 pc.
greens - optional

And another option is oatmeal with mushrooms. I pre-sauté mushrooms for porridge along with onions and carrots. You can use frozen mushrooms, or dried ones that have been prepared in advance - soaked and boiled. Either fresh champignons or wild mushrooms. Before sautéing, I also pre-boil the forest ones for 2-3 minutes in salted water. If the porridge is cooked for 10-15 minutes, then I add sautéed vegetables and mushrooms while it is boiling. And I cook it at the same time as the cereal, just like in the version with zucchini. At the same time, I sauté them until half cooked. If the porridge is quick, then the vegetables should be sautéed until fully cooked and added to the already prepared porridge.

It boils, I reduce the heat and cook it over low heat. As indicated on the package - 10-15 minutes, that is, until ready. I determine readiness by the consistency of the porridge. Sometimes it takes longer than suggested by the manufacturer. The porridge should become viscous, with popping bubbles appearing in it. This is a sign of that. that the porridge is ready. I turn off the fire. You can let the porridge brew for another 10-15 minutes. The porridge is very tasty and rich. Enjoy your meal!

skinnytaste.com

The classic Irish soup was traditionally served during Lent. It will warm you with its delicate creamy texture in the cold season and in any bad weather.

Ingredients

1 teaspoon butter;
3 large leeks;
90 g chopped oatmeal;
1 liter of vegetable or chicken broth;
350 ml milk;
salt and pepper - to taste;
green onions - for serving.

Preparation

Melt the butter in a medium saucepan over low heat. Cut the leek (take the white and light green parts) lengthwise and chop each half into thin slices. Simmer the onion until soft, about 15 minutes.
Add broth and milk, increase heat to high and bring mixture to a boil.
Add oatmeal and pepper chopped in a blender. Reduce heat to low and simmer, stirring occasionally, 45–50 minutes.
Serve in deep bowls, sprinkled with chopped green onions.

foxeslovelemons.com

Are you used to being made only from rice? No matter how it is! With oatmeal it turns out more tender and viscous. In addition, this is a great way to surprise your family and friends with your culinary skills and show that oatmeal can be prepared not only for breakfast.

Ingredients

1½ liters vegetable, chicken or beef broth;
2 tablespoons butter;
1 leek stalk;
½ teaspoon salt;
350 g champignons or other mushrooms;
2 cloves of garlic;
1 teaspoon fresh thyme;
1 teaspoon dried sage;
60 ml dry red wine;
180 g chopped oatmeal;
50 g parmesan;
2 tablespoons chopped parsley - for serving.

Preparation

Heat the broth in a saucepan over medium heat. When it boils, reduce the heat to low and cover with a lid.
Meanwhile, melt the butter in a frying pan. Cut the leek lengthwise into two parts, chop each into thin slices. Add leeks and salt to the pan. Cook, stirring, over medium heat for 2 minutes.
Add chopped mushrooms, finely chopped garlic, thyme and sage. Cook for 7-8 minutes, stirring regularly, until the mushrooms begin to brown.
Add wine to mushrooms, cook for a minute. Reduce heat to medium.
Pour the oatmeal into the frying pan and cook for a minute. Pour in two ladles of hot broth and simmer until the oatmeal has absorbed all the liquid.
When all the broth has been absorbed, add another ladle. The oatmeal will take about 20-25 minutes to soften.
A couple of minutes before cooking, add grated Parmesan to the pan and stir it into the risotto.
Serve the finished dish in deep plates, garnishing with chopped parsley and grated cheese.

thefullhelping.com

Rich in beneficial properties, it will give oatmeal a golden color and a spicy taste. And boiled chickpeas are an excellent source of vegetable protein. The dish is suitable for vegetarians.

Ingredients

85 g oatmeal;
120 ml soy or almond milk;
120 ml water;
50 g fresh or frozen spinach;
½ teaspoon turmeric;
80 g boiled chickpeas;
salt and pepper - to taste;
green onions, almonds, cashews, tofu - to taste.

Preparation

Combine oatmeal, milk, water, salt and pepper in a saucepan. Cover with a lid and leave to steep in the refrigerator overnight.
The next day, remove the pan from the refrigerator and place it over medium heat. Once it boils, reduce the heat to low.
Add chopped spinach and turmeric to the pan and mix thoroughly.
Cook, stirring occasionally, until the oatmeal is soft (this will take 3-4 minutes if you pre-soaked it). You can add nuts or tofu to the oatmeal.
Serve the finished dish in deep bowls, placing boiled chickpeas on top and garnishing with green onions.

fannetasticfood.com

Take this oatmeal recipe as a base and experiment with new spices and additions. We recommend the option with avocado and egg first of all: the softness of the avocado and the creamy texture of the yolk go perfectly with oatmeal.

Ingredients

1 onion;
250 g champignons or other mushrooms;
1 clove of garlic;
1 tablespoon olive oil;
130 g chopped oatmeal;
1½ liters of water;
salt, pepper - to taste;
fried eggs, arugula, parmesan - for serving.

Preparation

In a deep frying pan, fry sliced champignons, finely chopped garlic and onion in olive oil. Cook over medium heat for about 6 to 7 minutes until the onions are light brown and the mushrooms are soft.
Add oatmeal and water. Bring to a boil, and then reduce the heat to low.
Simmer for 25–30 minutes, stirring occasionally, until the oatmeal is soft. Salt and pepper to taste.
Serve with scrambled eggs, avocado, arugula, grated Parmesan or other ingredients as desired.

macheesmo.com

Any dish tastes better with bacon, oatmeal is no exception. And the melting grated cheese will not leave anyone indifferent.

Ingredients

2 strips of bacon;
1 onion;
85 g oatmeal;
240 ml water;
50–80 g hard cheese;
2 chicken eggs;
salt and pepper - to taste;
green onions - for serving.

Preparation

Finely chop the bacon and place in a cold frying pan. Cook it over low heat for 10 minutes. Place the crispy bacon in a separate bowl and reserve about a tablespoon of fat in the pan.
Place finely chopped onion in the pan and fry it, stirring constantly, for a minute.
Add oatmeal to the onions. Stir the contents of the pan for 15 seconds, then add water.
Reduce heat to low and simmer for 8–10 minutes until oatmeal is cooked through.
While everything is cooking, fry the eggs in another frying pan. If you leave the yolk runny, you will get a delicious sauce for your dish.
A minute before cooking, add grated cheese to the pan with oatmeal.
Divide oatmeal into bowls, top with crispy bacon, top with fried eggs and sprinkle with fresh green onions.

Everyone knows about the benefits of oatmeal. It contains vegetable proteins, fiber and valuable vitamins, which improves the functioning of the digestive system, as well as the condition of the skin, hair and nails.

For breakfast, we are used to eating oatmeal with fruit, honey, cinnamon or raisins. However, there are interesting and no less tasty recipes for salted oatmeal for a cheerful morning!

Oatmeal with chicken and cheese

This option is perfect for those who love hearty breakfasts. Chicken and cheese oatmeal will help you wait until lunch without snacking.

Ingredients:

Half a glass of oatmeal;
one and a half glasses of chicken broth;
boiled chicken;
a small handful of grated cheese;
herbs, salt and pepper to taste.

Preparation

Add oatmeal, salt and pepper to the broth. Cook for 5-7 minutes over low heat. After this, leave the oatmeal in the pan for another 15 minutes to completely swell. Add chicken pieces to the finished dish, then sprinkle with grated cheese and garnish with herbs.

Indian style oatmeal with carrots and spices

If you want to try something very unusual, then prepare spicy oatmeal with carrots, ginger, ground pepper and other spices.

Ingredients:

1 cup of rolled oats;
half a cup of chopped carrots;
half a green hot chili pepper;
half a cup of water;
half a teaspoon each of garlic, ginger and cumin;
a pinch of turmeric;
2 pinches each of ground coriander and ground hot pepper;
vegetable oil and salt.

Preparation

In a dry frying pan, lightly dry the coarse oatmeal and pour it into a container. Add chopped ginger, cumin, garlic and vegetable oil to the same frying pan. When the ginger and garlic start to smell strong, add the carrots and crushed green chillies. Fry for 3 minutes. Then add turmeric, salt, hot pepper and ground coriander. Cook for a few more minutes, stirring constantly. After this, pour water into the pan, bring to a boil and add oatmeal. Cook the oatmeal until done.

On a note! ☝ A variety of spices not only make food taste brighter, but also help you lose weight. Allocate.

Oatmeal with cottage cheese and egg

It’s hard to imagine a more easy-to-prepare dish. But at the same time it is very tasty and nutritious.

Ingredients:

60 g oatmeal;
1 egg;
50 g cottage cheese;
salt to taste.

Preparation

In a dry non-stick frying pan, lightly dry the oatmeal, then add the egg, salt and cottage cheese. Mix everything well and fry until done.

These recipes will help you diversify your daily menu and create a real extravaganza for your taste buds!

Of course, this is no risotto - oatmeal is not even close to rice, and in general this is a very conventional name for such a dish, but, putting aside a certain culinary snobbery, it is quite possible to accept such a name. However, it’s not about the name at all - I’m making excuses in advance when you start grumbling and nitpicking, telling me what risotto is and how to cook it correctly. Here, by the way, is about cooking properly. If you know the principle and rules, you can easily see that “risotto” from oatmeal is prepared in exactly the same way as from rice. True, a little faster. And the structure of the final dish is somewhat different. Well, and the taste, of course. But these are minor things. In my opinion, these are completely and absolutely insignificant details that for some reason I dwell on for so long.

Let's get to the point. Oatmeal risotto is a cool, savory version of this breakfast cereal. Fast, convenient and very, very tasty. At first glance, such a dish requires presence during preparation and is not very suitable for a standard morning, when everyone is in a hurry, getting ready for kindergarten, school, or work. But don't rush to cross it out Oatmeal risotto from your everyday morning repertoire. Look, while the onions are fried, you can brew everything for an hour. While the cereal in the frying pan is bubbling in the broth, absorbing the aromas of the vegetables, you can cut the bread. Add a little more broth and the bread turns into sandwiches for the kids at school. Broth again - lunch for my husband for work. This is how, in the process of preparing breakfast, which supposedly requires your presence in the kitchen, you easily and unobtrusively solve in parallel a bunch of other things that still need to be solved. Well Oatmeal risotto you're cooking. Comfortable!

The pasta is smug!.. The risotto is boastful!..
m/f "Cars 2" (Cars 2)

And, well, and the main thing. It is delicious! Those who love unsweetened oatmeal for breakfast, they know that in the end everything sometimes tends to become boring and boring. So this option for preparing the familiar porridge is an excellent alternative to your usual breakfast. Besides the fact that it's not boring, it's also incredibly delicious - provided, of course, that you like oatmeal. Try it, be surprised, admire it.

Ingredients for oatmeal risotto:

2 tbsp. l. olive oil;

30 g butter;

1 onion;

8 tbsp. l. non-instant oatmeal;

300-500 ml vegetable broth (boiling water);

additives to taste;

parmesan, salt, pepper, herbs.

Place butter in a frying pan and add olive oil. While they are warming up, quickly cut the onion into cubes and add it to the oil. Fry lightly until soft and translucent.

Add oatmeal. It is very important that it is rolled cereal and not instant flakes. Stir and fry for about a minute.

Pour in a couple of tablespoons of broth - the oatmeal should be covered with liquid. Let it evaporate over moderate heat. Pour in the broth again. And so on - in small portions, in small steps, until the cereal reaches al dente.

At the same time, we prepare additives - if desired, of course. You can do without them, or you can take what you have lying around in the refrigerator - a little smoked meat, mozzarella, and Parmesan, of course.

When the oatmeal is ready, put all this richness in a frying pan. Salt, pepper and other spices - solely to taste and desire.

Mix.

Well, we immediately sit down at the table. Risotto does not tolerate delay, even if it is oatmeal “risotto”.

Have a great morning and good mood!