In the old days oatmeal jelly cooked everywhere, both poor and rich! They usually ate it with the whole family, with bread, adding a little goat's milk, and later a tablespoon of sour cream. Flatbreads were baked from the marc, adding a little flour, egg, sugar, and lard. They, like cookies, were eaten with tea.
So why is this nondescript-looking jelly so useful?
It turns out that regular consumption of oatmeal jelly improves blood circulation and improves immunity!
Oatmeal jelly is indicated as a tonic for exhausted patients with anemia, tuberculosis, chronic fatigue syndrome, immunodeficiency, diseases of the gastrointestinal tract: gastritis, duodenal ulcer, pancreatitis, liver and gall bladder diseases, intestinal diseases, including including dysbacteriosis. Improves the condition of heart disease, after surgery on the kidneys, liver, stomach, and intestines. And the whole point is that oat grains, in addition to proteins, fats, carbohydrates and vitamins, contain huge amount microelements (iron, potassium, magnesium, phosphorus, fluorine, manganese, zinc, iodine)! Today doctors and nutritionists tell us about the enormous benefits of oats, but our “dark” ancestors knew this many centuries ago and successfully used the healing power of oatmeal jelly for their own benefit!

P.S. By the way, oatmeal makes great food!

Ingredients

Servings: – + 15

• Water 2.5 liters
• Hercules 500 grams
• Kefir (fresh) 1 glass

Per serving

Calories: 50 kcal

96 hours 10 min. Seal

Boil water and cool to the temperature of fresh milk.



At three liter jar add half a kilo of Hercules with warm water (quick cereal will not do!), add 1/2 cup of fresh (!) kefir and mix everything properly.



Cover with a regular plastic lid and place it next to the battery (in winter) or just on the windowsill (in summer). If the room is cool, then you can cover the jar on one side with something warm.



After two to three days, you will see gas bubbles appear in the jar, the mixture will become more homogeneous and begin to rise (sometimes, during rapid fermentation, the lid may even come off!) This means that the fermentation process is happening correctly and you have succeeded.
P.S. If after three days there is no fermentation, then it is too cold for you (the mixture should always be VERY warm!), and therefore you need to find a warmer place.



After three days (provided that the fermentation process proceeded correctly!), we take the jar out of a warm place and begin to “separate the wheat from the chaff”, in other words, wash out the oat starch from the rolled oats.
Pour the contents of the jar into a sieve (if the sieve is small, then in two steps), squeeze lightly,



carefully pour the liquid into a clean jar, and fill the rolled oats with regular cold water(about two liters) and rinse very thoroughly, then squeeze it thoroughly (!)!



As a result, we will get oat cake and a white liquid similar to milk.
We pour the liquid into the same clean jar, and put the pulp into a deep bowl. If you have the same small sieve as mine, then you will have to do the same thing again with the second part of the mixture.
This is what I ended up with.



Two cans of liquid (and this is exactly the oat starch we need, though still dissolved in large quantities water!) and a bowl of oatmeal.
We close the jars with lids and put them in the refrigerator for a day. But you can make very healthy and tasty oatmeal cookies from the cake! After a day, we take the jars out of the refrigerator, very carefully pour the settled water into the sink, and pour the jelly concentrate into smaller jars from which it will be more convenient for you to get it out. Be sure to store the concentrate in the refrigerator for about two to three weeks, and then prepare a new portion.

Oatmeal jelly - a Russian old-timer national cuisine. There are many traditions and legends associated with this dish, dating back to the times of the Mongol-Tatar invasion. Surely, he was preparing earlier, it’s just that there is no documentary evidence of that ancient time preserved.

Many adults will probably remember pictures from their childhood, when their grandmothers fed them oatmeal jelly, the recipe for which, unfortunately, became less popular over time and was forgotten against the backdrop of the variety of all sorts of previously unseen products; it faded far into the background.

And it’s completely in vain - this natural folk dish is not just very tasty - it has a lot of useful properties.

Sometimes in literature you can come across the term “Russian balsam” - but this is nothing more than oatmeal jelly, and it deservedly received this “title”.

Composition, benefits and harms of oatmeal jelly

There is no need to confuse the familiar fruit and berry jelly, made on the basis of potato starch, with their oatmeal “big brother”.

The principle of preparing “Russian balsam” is completely different, based on the fermentation process that occurs in crushed oat grains filled with water.

Why oats and not other grains?

The fact is that it is in oats nutrients are in the most optimal proportion. The protein content in it reaches 18%, starch - up to 40%, fats make up 6 - 7% of the total mass.

• The benefits of oatmeal jelly, along with its nutritional value, are due to high concentration of vitamin complex and microelements necessary for the body. So, this dish is rich in vitamin A, which is responsible for the processes of tissue growth and the healthy condition of the skin, hair, and musculoskeletal system. Vitamin F is a powerful antiallergen that significantly reduces the risk of manifestations of this unpleasant disease. The group of vitamins B and E improves the cardiovascular and hematopoietic systems, prevents tumors, reduces the likelihood of developing cataracts, atherosclerosis, and hypertension.
• Bacteria involved in the fermentation process have pronounced probiotic qualities. With regular consumption of oatmeal jelly, intestinal microflora is normalized, which is especially important for people with diseases of the digestive system, as well as after long-term treatment inflammatory diseases antibiotics. Metabolic processes in the large intestine return to normal, putrefactive processes disappear, and stool normalizes.
• Kissel has an antiseptic and enveloping effect, and this is exactly what is needed for people suffering from stomach or duodenal ulcers, erosions, gastritis and gastroduodenitis, and acid reflux. In addition, the liver and pancreas are actively cleansed, which has a positive effect on general condition body.
• Oatmeal jelly is an indispensable product for people suffering from various forms diabetes mellitus- he allows improve the functioning of internal secretion organs, normalize blood composition, and even out hormonal balance.
• Cleansing effect of oatmeal jelly- a medicine for the excretory organs, especially the kidneys and bladder. The risk of urolithiasis is significantly reduced.
• And finally it's about An excellent stimulant of the immune system, increasing the body's resistance to viral or bacterial attacks. Kissel has a general strengthening effect, which is especially important for exhausted patients undergoing rehabilitation after suffering a serious illness, after injuries and complex operations.

The benefits are clear, but is there any harm? But there is no harm, dear readers. If you overeat it, you will get a stomach ache.

“Healing balm” by V.K. Izotov

When talking about oatmeal jelly, the name of Vladimir Kirillovich Izotov immediately comes to mind, who not only proposed and patented his recipe for preparing this valuable dish, but also carried out thorough scientific research and substantiated all the beneficial qualities inherent in jelly.

It must be said that Izotov, a microbiologist by profession, not only systematized all the available data, but also tested the effect of oatmeal jelly on himself.

Having suffered a severe form of tick-borne encephalitis, he came to extreme exhaustion of the body, destabilization of the functions of almost all organs and systems, and a complete imbalance of metabolic processes.

Izotov associates the fact that he managed to overcome this condition and return to normal life activity, first of all, with the magical effect of oatmeal jelly, which was included in his daily diet.

As a result, in 1992, for the development of manufacturing methods and medicinal use Izotov received a copyright patent for this product.

Today, this method is adopted by many medical specialists around the world.

How to prepare Izotov oatmeal jelly?

You can prepare it at home as follows:

The first stage is the fermentation of the future jelly mixture.

To do this, you need to boil 3.5 liters of water, cool until room temperature and pour half a kilo of it oatmeal or ground oatmeal.

It is best to use glass containers for this, for example, a five-liter jar.

To activate the fermentation process, 100 ml of kefir or bifidoka is poured into it.

Under no circumstances should you use oatmeal " instant cooking“—the proper reaction will not occur, all products must be only natural.

The container with the mixture prepared for fermentation is tightly sealed with a lid, wrapped in cloth or paper (the bacteria necessary for the process do not like sunlight), and put away in a warm place for two days.

We must not forget that excessive heating will also not bring the desired result - you should not place the jar close to the heating devices.

Second stage, filtering, carried out after two days of fermentation.

There is no need to over-stir the composition - it can become “over-acidified” and lose both taste and many medicinal qualities.

It is quite possible to use an ordinary kitchen colander as a filter; the dimensions of its holes are perfectly suitable for this purpose. Filtration is carried out in two passes. The first is to freely express the liquid into a separate container without any squeezing.

It is set aside, and the remaining mass in the colander is thoroughly washed with cold, clean water.

This must be done in several stages, lightly squeezing the mushy mass.

The total amount of water for washing is about two liters.

There is no need to use a larger quantity - the meaning of the procedure will be lost, the jelly will become too liquid (how can one not remember the Russian proverb about too distant a relationship - “the seventh water on jelly”).

What's next?

You can mix the filtered liquid from the first and second passes and use it together. In medical practice, it is used separately. Thus, the initially separated composition has a much greater saturation, and is used in the treatment of gastroduodenitis with low acidity.

The liquid obtained after flushing is recommended for those suffering from stomach disease with normal secretion.

In any case, the liquid is left to settle for 10 - 12 hours, during which time a cloudy sediment forms at the bottom, which is separated from the liquid substance using a siphon tube.

What is the result?

The liquid is a ready-made semi-finished product for cooking jelly. By putting the required amount on the fire and constantly stirring it, you end up with a ready-made thick dish that can be eaten after cooling.

At the final stage of cooking, you can add salt or sugar to taste, butter or some kind of vegetable oil.

Don't rush to throw it away

We do not throw away the filtered sediment under any circumstances - it is a concentrate for storage (up to 3 weeks) and quick preparation of jelly.

A few tablespoons (5-10) per half liter of water - and you can put it on the fire to get ready-made dish. In addition, this concentrate is used for the next fermentation - the full fermentation process will accelerate. Now you know how to cook oatmeal jelly using the Izotov method.

Folk recipes

There is no need to talk about a significant difference in the production technology of oatmeal jelly. The difference is mainly in the method of primary fermentation.

It is clear that our ancestors could not have had kefir, much less bifidok, so they had no choice but to prepare oatmeal jelly using natural leaven. To speed it up, a piece was often added rye bread or a spoon or two of yogurt or sour cream.

Now you can read a lot of invented ways of preparing oatmeal jelly from flakes with the addition of milk, starch, yeast, with grinding the mass through a fine sieve, but these are apparently derivative, surrogate methods, only vaguely reminiscent of classic Russian recipes.

Ideally, you should use a proven the folk way, only slightly improved by Izotov.

Is oatmeal good for weight loss?

Oatmeal jelly is a very nutritious product, but despite this it is a good help for those people who are struggling with extra pounds.

The point is normalization of metabolic processes, fermentation, restoration of intestinal microflora, which leads to improved intestinal motility and self-cleansing of the body from toxins and waste.

Properties of oatmeal jelly reducing the level of “bad” cholesterol in the blood improves performance cardiovascular system , which stimulates metabolic processes in tissues, including the breakdown of excess fatty tissue.

Oatmeal jelly perfectly satisfies hunger and creates a large supply of vitality. By consuming it for breakfast, a person receives a good boost of energy for the whole day and can do without harmful quick snacks. And this is also another step towards a beautiful figure.

By including oatmeal jelly in your regular diet menu, any person will significantly improve their well-being, increase their vitality, and saturate their body with much-needed vitamins and minerals.

And most importantly - it is very tasty!

Video about the benefits of oatmeal jelly:

How to cook oatmeal jelly

Oatmeal jelly contains active bacteria involved in the fermentation process, which have pronounced probiotic qualities, a natural vitamin complex and microelements necessary for the body. In Rus' fermented oat jelly Since ancient times it has been known as a medicinal, healing and very healthy food that helps with many ailments. Modern experts believe that oatmeal jelly starts the process of self-healing, self-healing, self-purification and self-rejuvenation of the body at the cellular level and is a biological stimulant that slows down the aging process, increasing the stamina and performance of the body.

Oatmeal jelly is useful for adults, children, and the elderly. It is advisable to cook it daily for breakfast during fasting.

Ingredients:

Oat flakes Hercules;
clean water, boiled, warm;
rye bread crust for better fermentation.

I like to feel products rather than measure or weigh them.

This is the kind of jelly my grandmother made, and my mother-in-law still makes it to this day during numerous and lengthy fasts. This is not only useful, but also very delicious dish, although at first it seems that the jelly is very unattractive in appearance, gray, gelatinous and cannot be tasty.

Fermentation.
I pour oatmeal into a liter jar almost up to the shoulders and pour lukewarm boiled water over it. drinking water. The water should cover the oats to about two fingers' thickness. When we prepare oatmeal jelly for the first time, we add a small piece of rye bread crust to a jar of cereal and immerse it in water. Cover the jar with a clean towel or napkin.
We leave this jar for two or three days in a warm place for fermentation; the rye crust of the bread will speed up the fermentation process and make it better. When the heating radiators are turned off, you can keep a jar of oatmeal jelly for fermentation near the stove where food is prepared.

Straining.
During fermentation, oat flakes swell, increase in volume, and acquire a pleasant bready aroma, very appetizing. After the fermentation process oatmeal The liquid must be strained. I take out the bread crust and strain the swollen oatmeal through a colander or strainer. Pour lukewarm drinking boiled water into the oat flakes remaining after straining, so that you can rinse all the existing flakes with stirring, stir the mass and strain the liquid again.

I pour all the liquid obtained after fermenting the oatmeal into a liter jar, cover it with a lid and put it in the refrigerator. I usually have 1.5 liters of oatmeal liquid for making jelly, and after straining and squeezing, I get about 1 cup of oatmeal cake.
Remaining oat cake I never I don't throw away, it can be used for a variety of both culinary and cosmetic purposes.

Making oatmeal jelly.
To cook for yourself oatmeal jelly, I take the jar out of the refrigerator and with a spoon thoroughly mix the contents of this jar, as it is divided into 2 layers: a clear liquid and a thick white sediment. I pour the amount of oat liquid I need, about a glass, into a small saucepan. I put it on the fire and cook, stirring constantly, until the oatmeal thickens and begins to boil. Having brought the oatmeal jelly to a boil, I immediately remove it from the heat. I love to eat oatmeal jelly warm. The thickness of the jelly greatly depends on the amount of water with which the oatmeal was washed. My jelly is quite thick and I eat it with a spoon.

Depending on taste oatmeal jelly Can be served not only hot, but also cold like jelly. To do this, pour it into small bowls, cool and put in the refrigerator. Frozen oatmeal jelly cut and eat to taste adding any vegetable oil, syrup, jam, honey or granulated sugar. This one is pretty simple oatmeal jelly recipe and even in our time is very popular in monasteries.

Many years of use oatmeal jelly it has been proven to promote health, rejuvenation, longevity, gives strength and energy, improves the functioning of the brain, intestines and the entire human body as a whole.

I never throw away cake left over from making oatmeal jelly. What to cook from oatmeal jelly cake: you can use it in any baking, be it muffin, oatmeal cookies, bread, pancakes, scones or pancakes. You can feed the squeezed oatmeal to animals or birds. And can be used as body scrub or as rejuvenating skin mask.

Wheat flour 200 g;
oat flakes left over from preparing oatmeal jelly, cake, 1 cup;
sugar 100 g butter 100 g or 0.3 cups vegetable oil;
raw chicken eggs, 3 pcs.;
sour cream 1-2 tbsp. spoons;
baking powder 1.5 teaspoons;
ground cinnamon 1 teaspoon;
rose petals, ground 1 teaspoon;
vanilla sugar 1 packet;
2-3 apples, cut into small pieces and mix with sugar and 1 teaspoon of ground cinnamon;

Peel the apples and cut into small pieces. Sprinkle the apple pieces with granulated sugar and cinnamon, mix and leave for 1 hour. The apples will give juice, this juice needs to be drained and you can drink it, it is very tasty.

Place the butter in a bowl and melt over low heat. Pour sugar into softened butter and mixed everything, then added eggs and cake, i.e. swollen oatmeal and mixed again. Pour out the flour, baking powder and remaining ingredients and mix the dough well.

The dough should look like a thick porridge. Grease the cake pan vegetable oil, heat it up and put some of the dough there, on top of which lay a layer of apples. We lay out all the apples and distribute them evenly over the surface of the oatmeal dough. Place the remaining dough on top of the apple slices.

I have a regular round frying pan that works great for baking muffins. The dough should occupy a little more than half the height of the pan, since the cake will rise a little during cooking. Bake oatmeal muffin with apples in the oven at 180 degrees for about 50 minutes. Check the readiness of the cake with a thin wooden stick.

When baking this oatmeal muffin, you can replace apples with any berries, for example fresh raspberries.

Oatmeal cookies with apples and raisins, made from oatmeal jelly cake

Delicious and satisfying oatmeal cookies with poppy seeds and nuts, with apples and raisins.

Ingredients for oatmeal cookies with apples:
100 g butter;
0.5 cups sugar;
2 tablespoons of good or flower syrup;
2 eggs;
0.5 cups flour;
1 teaspoon baking powder;
1 cup oatmeal cake;
2-3 medium apples;
1/4 cup raisins;
A pinch of cinnamon.

Preparation:
Wash the raisins and steam for 5 minutes, not too much hot water to save useful substances. When the raisins become soft, drain the water, and you can drink the raisin water; it is good for the heart, just like the raisins themselves.

Rub soft butter with sugar with a spoon. Add syrup and mix. Add eggs and flour with baking powder, mix again. Wash the apples, peel them, cut out the core and grate them on a coarse grater.

Then add oatmeal, raisins, grated apples and a pinch of cinnamon for flavor. Mix well again. The result is a soft dough with oatmeal.

Cover a baking sheet with confectionery parchment and grease it with refined sunflower oil.
Wet your hands in water and form the dough into balls the size of a large nut. Distribute the cookies onto a baking sheet. Bake oatmeal-apple cookies at 170-180C for 30-35 minutes, until ready.

Using various additives to prepare the dough: seeds, poppy seeds, dried apricots, dried berries, nuts, we will get something new every time homemade cookies for tea, aromatic, healthy and tasty.

Pancakes made from oatmeal jelly or oat flakes

Pancakes made from oatmeal or from the cake left over during cooking oatmeal jelly. Pressed oat flakes, i.e. cake are also good for health, like oatmeal jelly. How to bake pancakes from oatmeal jelly.
Recipe for pancakes made from pressed flakes obtained during the preparation of oatmeal jelly.

Ingredients:

Oatmeal that remains after preparing oatmeal jelly, i.e. well squeezed cake;
wheat flour, the amount is determined during the preparation of the dough;
vegetable oil - 1 tablespoon;
white rose petals, ground - 1 teaspoon;
flax seed - 1 teaspoon;
dill and basil, fresh, but also dried;
or
cardamom, ground - 1/4 teaspoon;
or
ground cumin or coriander - to taste.
salt and sugar to taste.

How to cook pancakes made from oat flakes obtained from oatmeal jelly:

Combine all the ingredients and knead a thick dough. Add wheat flour in portions until the dough stops sticking to your hands.
Divide the dough into equal portions and form each into a ball, which we then flatten and form into pancakes.

Fry the resulting pancakes in a heated frying pan with vegetable oil.
If oat cake If stored in the refrigerator and fermentation continues, the pancakes will turn out more porous and tasty, and will be eaten very quickly.

Many may have heard about how healthy jelly is, but how to prepare oatmeal jelly so that its usefulness is preserved? In this article we will share with readers several recipes for delicious oatmeal jelly.

Oatmeal jelly has no contraindications, the exception may be individual intolerance, but these are quite rare cases. It has powerful healing and nutritional properties that give energy. And the main advantage is that it is a natural food product, which is often included in a weight loss diet.

Classic options for preparing oatmeal jelly consist of a minimum of ingredients so that the drink contains the maximum amount of useful microelements and a minimum of additives.

Hercules recipe

Hercules flakes - popular healthy breakfast among adherents of proper nutrition.

To prepare an equally healthy drink, take:

• 160 g Hercules porridge;
• 1.7 liters of water;
• 50 g bread crusts from rye flour or 50 ml kefir;
• salt.

Prepare oatmeal jelly from Hercules according to the following scheme:

1. Sourdough: in a 3 liter jar, pour Hercules porridge with lukewarm water, throw in a crust of bread or kefir. Close well, cover, place in a warm place for 1-2 days.
2. Filter through a sieve, thoroughly grinding the oatmeal cake. Mix the resulting liquid and leave it in the cold overnight.
3. The concentrate should separate from the kvass. Let's separate these two factions. A thick concentrate is necessary for jelly.
4. Next, the concentrate is mixed with water in proportions 1:2 and boiled. The drink is drunk warm or at room temperature.

Cooking with oatmeal

We will need:

• 3 stacks oatmeal;
• 2.5 stacks water at room temperature;
• 1 slice of white bread;
• salt to taste.

Preparation:

1. Pour the cereal into the pan and add water. Place the bread, cover with a cloth and place in a warm place for a couple of days to ferment.
2. Then filter the mash through a sieve or cheesecloth and pour in 2 more glasses clean water.
3. Place the resulting liquid on the fire, stir with a spatula, and add salt. Bring to the boiling point.

Made from whole oats

Whole oats stimulate the intestines well, so the drink will be useful for those who suffer from unstable bowel movements.

Components:

• 950 g of sprouted oat seeds;
• 3 tablespoons starch;
• 2.5 liters of water.

Preparation:

1. Place the seeds in water for 1 hour. Then put on medium heat and bring to a boil.
2. Add starch to the boiling liquid and bring until thickened, literally 1-2 minutes.

Serve jelly with the addition of berry juice, milk or other ingredients to taste.

Recipe for weight loss

To people suffering overweight, a jelly based on whole grains will perfectly help cope with the problem. This is not only a quick, but also a safe way to get rid of extra pounds.

Per 100 g of product - 34 kcal.

Components:

• 70 ml kefir;
• 2 liters of water;
• 340 -400 g oatmeal.

Action plan:

1. Pour oats into a 3 liter jar, fill with water and kefir. Cover with gauze and leave in a warm place for 2 days.
2. Strain the infusion through a sieve or cheesecloth, and put the liquid in the refrigerator for another day.
3. We dilute the concentrate with water in a ratio of 1:3. Bring to a boil over medium heat.

Oatmeal jelly with milk

Delicious oat milk, which has many beneficial properties and vitamins. It has a pleasant taste and delicate consistency.

Drink ingredients:

• 0.5 liters of whole milk;
• 0.5 cups oatmeal;
• 10 g starch;
• 20 g sugar;
• a packet of vanillin.

Preparation:

1. Heat the milk to 40 degrees. Pour in the oatmeal and leave to steep until it swells, about half an hour.
2. Filter the infusion. Rub the pulp thoroughly through a sieve, or beat with a blender. If desired, you can completely exclude it from the recipe.
3. Divide into two parts, add starch to one.
4. Place the second part on medium heat, add spices to taste (sugar, vanillin).
5. When the liquid boils, add the starch part. Stir well and bring to a boil - reduce the heat. Cook, stirring constantly, until thickened. We remove the foam.

Oatmeal jelly must be cooled before use. When serving, add raisins, finely chopped dried apricots and prunes.

Oatmeal jelly Izotov

Kissel according to Dr. Izotov’s recipe has many beneficial properties. It is especially useful for people with disorders of the gastrointestinal tract and pancreas, for recovery after operations. It cleanses the body of toxins and dangerous compounds and even fights excess weight. It also improves immunity. Cooking this healthy drink occurs in several stages.

For sourdough:

• warm water;
• 4 cups crushed cereal (not to flour);
• 100 g kefir;
• 4 tablespoons large oat flakes.

Preparing the starter:

1. Mix two types of flakes and kefir in a 3 liter jar and fill everything with water, but not to the brim of the jar. Stir and cover with a plastic lid. Leave the starter in a warm place for 2 days.
2. The end of fermentation occurs when a sour smell is detected from the jar. Stir the contents and filter through a sieve, helping with a spatula. The porridge remains in the colander, and the so-called “oat milk” remains in the pan.
3. To wash all the milk out of the oatmeal, place a colander in a saucepan. Then we pour a little clean water into the jar in which the mash was made in order to wash off the residue from the walls, after which we pour it all into a colander and mix.
4. Pour a little more water into the colander and stir and repeat. As a result, there should be 3-4 such repetitions, and the water spent on filtration should be 1.5 liters.
5. Two filtrates were obtained. The filtrate of the first fraction is thicker and is mixed with the filtrate of the second fraction.
6. Pour this liquid into a jar to settle for 16 -18 hours.
7. After settling, two fractions were obtained - oat kvass on top, and concentrate on the bottom.
8. We separate the fractions using a hose. The result is oat kvass - an excellent thirst quencher in hot weather, and oat concentrate - necessary for making oatmeal jelly. Both drinks are stored in the refrigerator.

Advice. To make the mash process faster, cover the jar with a black opaque bag.

For further preparation we will need:

• 250 ml water;
• 4 table. spoons of oat concentrate.

Preparation:

1. Mix these ingredients and pour into a ladle or pan. Place on medium heat.
2. You need to stir constantly so that the jelly does not set. It cooks very quickly, literally 1-2 minutes. There is no need to boil the drink so that it does not lose its beneficial properties.
3. After the jelly has cooled, a rather thick consistency is obtained, which means that the oatmeal jelly according to Izotov’s recipe is ready!
4. It is recommended to take in the morning on an empty stomach. You can add dried fruits, nuts and berries to the drink. For example, prunes and dried apricots.

Therapeutic prescription for pancreatitis

For diseases of the digestive organs, the menu should be drawn up very carefully. A drink made from oats not only has a beneficial effect on the lining of organs, but also nourishes it with vitamins, improving metabolic processes and digestion.

Ingredients:

• 250 ml water;
• 1 tablespoon boiled oatmeal.

Preparation of the drink:

1. Pour the finished porridge with water. Keep on heat until boiling point, about 5 minutes.
2. Leave the resulting drink to steep for at least 1 hour.

This drink recipe has enveloping and antimicrobial properties. With regular use you may notice healing effect, and improving the functioning of not only the pancreas and gastrointestinal tract, but also the entire body as a whole.

Grandma's recipe for children

Oatmeal jelly is recommended for everyone, including children. It helps cope with colic, gas formation and even dysbiosis. Everyone knows that it is difficult to please a child’s tastes, and therefore we bring to your attention grandma’s recipe for healthy and delicious drink, which will satisfy not only adults, but also small children.

You will need:

• 1 cup of cereal (you can use Hercules);
• 1 liter of boiled or filtered water;
• 1 teaspoon starch;
• a handful of berries (any) or 2-3 tablespoons of berry juice.

Preparation:

1. Pour a glass of crushed flakes with warm water, stir to avoid lumps. Leave to infuse in a warm place for 6 - 8 hours.
2. Next, stir everything and strain. Let the mixture separate, literally 2-3 hours.
3. Pour a small amount of filtered water into the concentrate to liquefy it, and a couple of spoons of sugar. Cook over heat, stirring constantly until thickened. Add starch diluted with water and mix. The starch will make the drink a little thicker.
4. Let cool.

What real oatmeal jelly is in our time is known only to older generation, and the rest are found only with the name of this dish in fairy tales and works of former times. There are recipes online for making oatmeal jelly from nutritionists, but they are different from what our grandmothers and great-grandmothers used to cook.

As a child, I really loved oatmeal jelly, but as I grew up, for some reason I stopped loving its taste, and when my mother passed away, there was simply no one to cook jelly. Recently I remembered this mega-healthy dish, looked through old posts and decided to cook it.

Previously, oatmeal jelly was eaten (precisely eaten, since it is thick), adding unrefined milk sunflower oil or sweet water with sugar or honey. Now there are many more possibilities; various berry sauces or, or just fresh berries are also suitable.

Cook oatmeal jelly for yourself and your children; it’s hard to find a greater source of beauty and health!

Cooking steps: