5 Original Oatmeal Recipes To Help You Live Happily Ever After

You can watch three things endlessly: burning fire, boiling water and… oatmeal. Naturally, every housewife has a few oatmeal specialties but you can never have too many. Here are some new recipes.

Hearty porridge for a hearty breakfast – enough energy for a whole day.

Oatmeal with bacon and poached egg

2-3 servings, 25 minutes.

What you need:

6 tbsp long-cooked oatmeal (15-20 min)

2-3 large C0 or CB eggs

4-6 long thin slices of bacon

salt

What to do:

1. Pour 500ml of cold filtered or bottled water into a saucepan. Pour in the oatmeal, stir and wait for 1-2 minutes for the rest of the tough husk of the grain to float to the surface. Remove with a strainer and place the pan on a high heat.

2. Once the mixture is boiling, pour in the salt. Reduce the heat to a low simmer, cover and simmer according to the instructions on the package.

3. Place the bacon on a dry frying pan over a medium heat, press down with a sheet of parchment and a weight and fry over a medium heat until crispy.

4. For the pâté, grease the centre of 2 pieces of clingfilm about 30 cm x 30 cm with bacon grease and salt. Place the clingfilm in a bowl with the butter on top, gently scramble 1 egg onto each piece of clingfilm, lift the ends, twist up, remove the air, tie in a knot.

5. Bring the water to a minimum boil in a small saucepan, lower the eggs in the clingfilm and leave to simmer on the lowest heat for 4-5 minutes.

6. Place the porridge in plates, place a poached egg in the centre and top with 2 strips of fried bacon. Pour the fat from the frying pan over the porridge and serve at once.

Oatmeal with porcini mushrooms, in pots

Dried porcini mushrooms can be substituted for fresh ones, they just need to be boiled slightly and then roasted.

Oatmeal with porcini mushrooms, in a crockpot

4 helpings, preparation: 2h

What you need:

250 g whole oats

100 g dried porcini mushrooms

2 large onions

melted butter

salt

What to do:

1. Soak dried porcini mushrooms in 1 l of warm water for 1 h. Then put the mushrooms in the infusion on a high heat, bring to the boil, salt, boil for 2-3 minutes. Remove from the heat, strain the mushroom broth through a towel, rinse the mushrooms from any sand that may have remained on them and chop coarsely.

2. Preheat the oven to 120°C. Peel the onion, chop as finely as possible and sauté in 2 tbsp of ghee and salt for 10 minutes. Add the mushrooms, stir and remove from the heat.

3. Fry the grits in a dry frying pan over a medium heat, stirring all the time, 7-10 minutes. Then divide in pots of at least 350 ml.

4. Place onions and mushrooms equally in each pot, pour hot mushroom broth over them, cover with lids or aluminium foil and place in the bottom third of the oven. Cook the porridge for 1 hr. Serve hot, with melted butter.

Oatmeal with cream

 Add seasonal berries or fruit to such porridge.

Oatmeal with cream

2 helpings, cooking time: 30 minutes.

What you need:

6 tbsp long-cooked oatmeal (15-20 min).

200 ml cream with 20% fat content

sugar

salt

What to do:

1. Pour 300-350 ml of cold, filtered or bottled water into a saucepan. Pour in the oats, stir and wait for 1-2 minutes for the rest of the tough husks to float to the surface. Remove with a strainer and place the pan on a high heat.

2. As soon as the mixture comes to the boil, add salt and sugar, if you like, to taste. Reduce the heat to a low simmer, cover and simmer for 10-12 minutes.

3. Pour in the room temperature cream and stir thoroughly. Reduce the heat to low, simmer under a lid until cooked through – according to the time stated on the package.

Whole oatmeal with bryndza and tomatoes

 Red bell peppers or avocados can be used instead of tomatoes.

Wholemeal oatmeal with cheese and tomatoes

3 servings, cooking time: 30 mins + 8-10 hrs.

What you need:

200g whole oats

3 medium-sized baked tomatoes

200g salty bryndza

2 tbsp butter

pinch of sugar

freshly ground black pepper

What to do:

1. Pour 1 litre of filtered or bottled water over the oats in a saucepan. Leave for 8-10 hours.

2. Put the pot with the grits and water on a high heat. Bring to the boil, add the sugar, reduce the heat to a low simmer, cover and simmer for 15-25 minutes, until the grains are soft/digested to your liking.

3. Add the butter and half the crumbled brynza to the porridge, mix thoroughly. Turn off the heat and leave the porridge under a lid and a warm towel for 5 minutes.

4. Serve with thinly sliced tomatoes and the remaining crumbled brynza, seasoning generously.

Whole Meal Oatmeal

 You can top such porridge with whatever you like – berry or cheese sauce, fried bananas, pesto.

Wholemeal oatmeal

3-4 helpings, cooking time: 30 mins + 8-10 hrs.

What you need:

200-250g whole oats

butter

salt, sugar

What to do:

1. Pour 1 litre of filtered or bottled water over the oats in a saucepan. Leave for 8 to 10 hours.

2. Put the pot with the oats and water on a high heat. Bring to the boil, salt, reduce the heat to a low simmer, cover and simmer for 15-25 minutes, until the grains are soft/digested to your liking.

3. Add butter to the porridge to taste (but no less than 40 g) and sugar, if desired. Turn off the heat and leave the porridge under a lid and a warm towel for 5 minutes.

Additions to the wholemeal oatmeal:

  • Roasted bananas: for 2-3 servings, slice 1 peeled banana into thick circles and fry in a mixture of 1 tbsp. butter and 1 tbsp. brown sugar until lightly crusted.
  • Asian dressing: mix 1 tsp each of dark sesame oil and fish sauce, 1 tbsp. vegetable oil, some chopped peanuts and green onions for 1 serving.
  • Mixed herbs pesto: finely chop 100g of any herbs (parsley, dill, spinach, salad leaves) with 1 clove of garlic, mince with an immersion blender to a pulp, stir in 50ml of any unrefined oil, 2 tbsp of cream cheese, salt and pepper.
  • Cheese dressing: for 1 portion grate 20-30 g each of brine cow and sheep’s cheese, add 1 tbsp of butter. Substitution: sheep’s cheese can be replaced with Parmesan.
  • Strawberry sauce: for 4 servings, put 200 g frozen strawberries in a blender, pour in 120-150 ml of hot cream and add a little sugar or honey, blend until smooth.

Leave a Comment