Oatmeal from whole grains "Korolivska"
The favorite whole grain oatmeal has already become a rarity on our table. The soft cereal broth and porridge once again impress with their taste and leave no one indifferent after tasting.
180грн.
Self-love begins with how we respect ourselves. It's no wonder that Elizabeth II (Queen of England) is fond of having whole grain oatmeal for breakfast. Due to the lack of processing, oatmeal retains all parts of the grain, as well as its taste and beneficial properties, which sets it apart from flakes. Oat grains are rich in minerals: iron, calcium, sodium, magnesium, copper, zinc, and phosphorus.
Recipe: Pour half a pack (or 100 g) of oatmeal into a thermos, add 1 liter of boiling water, add 1 tablespoon of oil, stir, and close. After an hour, open, stir, drain the oatmeal jelly, and serve the porridge. You will get two self-sufficient products: jelly and porridge. Our ancestors prepared grain jellies until the 19th century when starch appeared. Oatmeal jelly aids the digestive system, removes salts, and is very nutritious and beneficial. Add salt and sugar to the porridge to taste.
Ingredients: whole grain oatmeal, sea salt, natural beet sugar.
Preparation time: 5 minutes.
Yield: 7 servings.
Recipe: Pour half a pack (or 100 g) of oatmeal into a thermos, add 1 liter of boiling water, add 1 tablespoon of oil, stir, and close. After an hour, open, stir, drain the oatmeal jelly, and serve the porridge. You will get two self-sufficient products: jelly and porridge. Our ancestors prepared grain jellies until the 19th century when starch appeared. Oatmeal jelly aids the digestive system, removes salts, and is very nutritious and beneficial. Add salt and sugar to the porridge to taste.
Ingredients: whole grain oatmeal, sea salt, natural beet sugar.
Preparation time: 5 minutes.
Yield: 7 servings.
