Oatmeal jelly recipe benefit and harm recipe reviews. General health promotion

Date of: 16.04.2019

Oatmeal jelly - an old-timer of Russian national cuisine. Many traditions and legends are associated with this dish, dating back to the time of the Mongol-Tatar invasion. Surely, he was preparing earlier, just documentary evidence of that ancient era was not preserved.

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Many adults will probably recall pictures from their childhood when grandmothers fed them oatmeal jelly, the recipe of which, unfortunately, became less popular over time and was forgotten against the background of a variety of all kinds of products never seen before that went far into the background. And in vain - this natural folk dish is not just very tasty - it has a lot of useful properties.

Sometimes in literature one can come across the term “Russian balm” - but this is nothing but an oatmeal jelly, and this “title” he got what he deserved.

Composition, benefits and harms of oat jelly

No need to confuse the usual fruit and berry jelly made on the basis of potato starch with their oatmeal "older brother". The principle of preparation of “Russian balm” is completely different, based on the fermentation process that occurs in chopped oat grains flooded with water. And why exactly oats, and not other cereals? The fact is that it is in oats that the 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 are clear, but is there any harm? And the harm is, as there is none, dear readers. If only you overeat it and your stomach hurts.

"Medical balm" V.K. Izotova

When the conversation comes about oatmeal jelly, I immediately recall the name of Vladimir Kirillovich Izotov, who not only offered and patented his recipe for cooking this valuable dish, but also conducted thorough scientific research and justified all the useful qualities inherent in jelly.
It must be said that Izotov, by profession, is a microbiologist, not only systematized all the available data, but also experienced the effect of oatmeal on himself. Having suffered the most 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 complete imbalance of metabolic processes. The fact that he managed to overcome this condition, return to normal life, Izotov connects, first of all, with the magic action of oatmeal jelly, which was included in his daily diet. As a result, in 1992, Izotov received an copyright patent for the development of methods for the manufacture and therapeutic use of this product. Today, this method has been adopted by many medical specialists around the world.

How to cook oatmeal jelly Izotova?

At home, you can cook it as follows:

First step - fermentation of the future kissel mixture. To do this, boil 3.5 liters of water, cool to room temperature and pour half a kilogram of oatmeal or ground oatmeal with it. It is best to use glassware for this, for example, take a five-liter jar. To activate the fermentation process, 100 ml of kefir or bifidocum is poured into the same place. In no case should you use "instant" oat flakes - the proper reaction will not occur, all products should be only natural. The container with the mixture prepared for fermentation is tightly corked with a lid, wrapped in tissue or paper (the bacteria necessary for the process do not like sunlight), and cleaned in a warm place for two days. We must not forget that excessive heating will not bring the desired result either - you should not put a jar close to heating appliances.
Second phasefiltration is carried out at the end of a two-day fermentation. It is not necessary to rearrange the composition too much - it can “acidify”, lose both taste and many medicinal qualities.

As a filter, it is quite possible to use an ordinary kitchen colander, the dimensions of its holes are the best suited for this purpose. Filtration is carried out in two passes. The first is the free expression of fluid in a separate bowl without any spin. It is set aside, and the mass remaining in the colander is thoroughly washed with cold, clean water. This should be done in several steps, slightly squeezing the porridge mass. The total amount of flushing water is about two liters.

You don’t need to use a larger amount - the meaning of the procedure will be lost, the kissel will become too liquid (how not to recall the Russian proverb about too distant kinship is “seventh water on kissel”).

You can mix the filtered fluid from the first and second calls and use it together. In medical practice, its separate use is used. So, the initially separated composition has a much greater saturation, and is used in the treatment of gastroduodenitis with low acidity. The liquid obtained after washing is recommended for a suffering stomach disease with normal secretion.

In any case, the liquid is put on sludge for 10 - 12 hours, during which time a cloudy precipitate forms at the bottom, which is separated by a siphon tube from the liquid substance.
What is the result? Liquid is a ready-made semi-finished product for cooking jelly. Putting the required amount on the fire and constantly stirring it, in the end we get 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 vegetable oil.

All about ginger slimming tea at this link:.

Do not rush to throw away

In no case do we throw out the filtered sediment - it is a concentrate for storage (up to 3 weeks) and quick preparation of jelly.

A few tablespoons (5-10) per half a liter of water - and you can put on fire to get the finished dish. In addition, this concentrate is used for the next sourdough - a full-fledged 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 technology for the production of oat jelly. The difference is mainly in the primary fermentation method. It is clear that our ancestors could have neither kefir, nor, moreover, bifidock, so they had no choice but to cook oatmeal jelly using natural sourdough. To speed it up, a slice of rye bread or a spoon or two of yogurt or sour cream was often added.
Now you can read a lot of other invented methods for making oatmeal jelly from cereal with the addition of milk, starch, yeast, and grinding the mass through a fine sieve, but these, apparently, are derivative, surrogate methods that only remotely resemble classical Russian recipes. Ideally, it is worth using a proven folk method, only slightly improved by Izotov.

Many could hear about how healthy the jelly is, but how to cook oatmeal jelly to maintain its usefulness? In this article, we will share with readers several recipes for delicious oatmeal jelly.

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

How to cook oatmeal jelly - a classic recipe?

The classic options for making oatmeal jelly consist of a minimum of products so that the drink contains the maximum amount of useful trace elements and a minimum of additives.

Hercules recipe

Herculean cereal is a popular healthy breakfast among nutritionists.

To prepare an equally healthy drink, take:

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

Prepare oatmeal jelly from Hercules according to the following scheme:

Sourdough: in a 3 liter jar, pour Hercules porridge with a little warm water, throw a crust of bread or kefir in the same place. Carefully close, cover, place in a warm place for 1 to 2 days.
Filter through a sieve, carefully grinding the oatmeal cake. Stir the resulting liquid and leave it overnight in the cold.
The concentrate should exfoliate from kvass. We separate these two fractions. A thick concentrate is needed for jelly.
Next, the concentrate is mixed with water in a ratio of 1: 2 and boiled. Drink drink warm or at room temperature.

Cooking with oatmeal

We will need:

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

Training:

Pour cereal into the pan and pour water. We put bread, cover with a cloth and place in a warm place for a couple of days - for fermentation.
Then we filter the mash through a sieve or cheesecloth, and pour 2 more glasses of clean water.
Put the resulting liquid on fire, mix with a spatula, salt. Bring to the boiling point.

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 germinated oat seeds;
3 tablespoons of starch;
2.5 liters of water.

Cooking:

Dip the seeds into the water for 1 hour. Then put on medium heat, bring to a boil.
Add starch to the boiling liquid and bring to a thickening, literally 1-2 minutes.

Jelly is served with berry juice, milk or other ingredients to taste.

Slimming recipe

Overweight people will help to cope with the problem of jelly based on whole grains. This is not only quick, but also safe getting rid of extra pounds.

Per 100 g of product - 34 kcal.

Components:

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

Action Scheme:

In a 3 liter jar, we fill the oats, pour water and kefir. Cover with gauze and leave in a warm place for 2 days.
We filter the infusion through a sieve or gauze, and put the liquid in the refrigerator for another day.
The concentrate is diluted with water in a ratio of 1: 3. Bring to a boil over medium heat.

Oatmeal Kissel in milk

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

The components of the drink:

0.5 l of whole milk;
0.5 cups of oatmeal;
10 g of starch;
20 g of sugar;
a bag of vanillin.

Training:

We heat milk to 40 degrees. Pour oatmeal and leave to insist until swelling, about half an hour.
We filter the infusion. Rub the gruel thoroughly through a sieve, or beat with a blender. Optionally, you can completely exclude from the recipe.
Divide into two parts, add starch into one.
We put the second part on medium heat, add spices to taste (sugar, vanillin).
When the liquid boils, add the starchy part. Stir well and bring to a boil - reduce the heat. Cook, stirring constantly, until thickened. Remove the foam.

Before eating, oatmeal jelly must be cooled. When serving, add raisins, chopped dried apricots and prunes.

Oatmeal jelly Izotova

Kissel according to the prescription of Dr. Izotov has many useful properties. It is especially useful for people with disorders of the gastrointestinal tract and pancreas, for recovery from surgery. It cleanses the body of toxins and dangerous compounds and even fights excess weight. It also enhances immunity. The preparation of this healthy drink takes place in several stages.

For sourdough:

warm water;
4 cups of crushed cereal (not to flour);
100 g of kefir;
4 tablespoons of large oatmeal.

Sourdough preparation:

We mix two types of cereal in a 3 l jar, kefir and fill everything with water, but not to the edges of the jar. Stir and close with a plastic lid. Leave the starter culture in a warm place for 2 days.
The end of fermentation occurs when a sour smell is felt from the can. Stir the contents and filter through a sieve, helping with a spatula. Porridge remains in the colander, and in the pan, the so-called "oat milk".
To wash all the milk from oatmeal, put a colander in a saucepan. Then we pour a little clean water into the jar in which the mash took place in order to wash off the leftovers from the walls, after which we pour it all into a colander and mix.
Pour some more water into the colander and stir and repeat. As a result of such repetitions should be 3-4, and spent water for filtration - 1.5 liters.
It turned out two filtrates. The filtrate of the first fraction is thicker, mixed with the filtrate of the second fraction.
Pour this liquid into a jar for settling for 16-18 hours.
After settling, two fractions were obtained - oat kvass on top, and concentrate on the bottom.
Separate fractions using a hose. It turns out oat kvass - perfectly quenching thirst in hot weather, and oat concentrate - necessary for making oat jelly. Both drinks are stored in the refrigerator.

Tip. To make the mash process faster - cover the jar with a black opaque bag.

For further cooking we will need:

250 ml of water;
4 table. tablespoons of oat concentrate.

Cooking:

We mix these ingredients, pour into a ladle or pan. We put on medium heat.
It is necessary to stir constantly so that the jelly does not seize. It cooks very quickly, literally 1-2 minutes. It is not required to boil the drink so that it does not lose its beneficial properties.
After cooling the jelly, a rather thick consistency is obtained, which means that the oatmeal jelly according to Izotov’s recipe is ready!
It is recommended to be taken in the morning on an empty stomach. Dried fruits, nuts and berries can be added to the drink. For example, prunes and dried apricots.

Therapeutic recipe for pancreatitis

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

Ingredients:

250 ml of water;
1 tablespoon of boiled oatmeal.

Drink preparation:

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

This drink recipe has enveloping and antimicrobial properties. With regular use, you can notice the therapeutic effect, and the improvement of the work not only of the pancreas and gastrointestinal tract, but also of the whole organism.

According to the grandmother's recipe for children

Oatmeal jelly is recommended for everyone and children, including. It helps to cope with colic, gas and even dysbiosis. Everyone knows that it is difficult to please the tastes of the child, and therefore we provide your grandmother with a recipe for a healthy and tasty drink that will satisfy not only adults, but also young children.

You will need:

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

Cooking:

Pour a glass of crushed cereal with warm water, stir to avoid lumps. Leave to infuse in a warm place for 6 - 8 hours.
Stir everything and strain. Let the mixture stratify, literally 2-3 hours.
Pour a small amount of filtered water to dilute the concentrate, a couple of spoons of sugar. Cook on fire, stir constantly until thick. Add starch diluted with water, mix. Thanks to starch, the drink will become a little thick.
Allow to cool.

Gastritis, ulcers, pancreatitis, diseases of the liver, kidneys, urinary tract, spleen, as well as excess weight recede and do not return during treatment with an easy-to-cook oatmeal jelly.

There is more than one recipe for this miraculous dish, which can be cooked in an accelerated form, and using a traditional centuries-old scheme.

The benefits of oatmeal

Oatmeal jelly helps to uncover the healing power of oats and contains essential minerals, vitamins and amino acids for the body. While oats are in a solid state, most compounds remain inactive. Cooking porridge releases only part of the nutrients, and part of them is destroyed by heat treatment. And only oatmeal jelly is the product that allows you to maintain and activate the power of oats.

The impact of jelly extends to all organs, as well as the systems of the human body. Improving immunity, getting rid of problems with the skin, gastrointestinal tract, heart, blood vessels, joints, metabolism, powerful anti-sclerotic prophylaxis, lowering cholesterol - this is the effect of this product, because it contains vitamins of group B, PP, A, E, magnesium , potassium, calcium, as well as choline, methionine, tryptophan, lysine, lecithin, that is, amino acids necessary for the body.

Of particular importance is oatmeal kissel for the treatment of diseases of the digestive tract - gastritis, ulcers, intestinal disorders, pancreatitis. It is important to choose a suitable recipe for yourself, prepare the product correctly, and also observe the necessary dosage when taking it. Oatmeal jelly for the liver will be especially useful for those who require high-quality organ cleansing.

Oatmeal Jelly Options

In ancient times, natural oats were used, but it can be replaced with oat flakes, however, it is better to choose the coarsest grinding, and then turn them into a smaller substance by scrolling through a meat grinder or grinding in a coffee grinder.

Remembering that oatmeal jelly is medicinal, it is best to take it in the morning 3 hours before breakfast. In the treatment of the stomach or other organs of the gastrointestinal tract, various additives should be limited as much as possible, for example, to refrain from salt, milk, honey, greens.

Usual way

This is a recipe according to which oat jelly for the stomach is prepared quickly and easily, but at the same time retains most of the healing properties. It is necessary to take a pound of oatmeal, pour them with 3 liters of boiled chilled water, leave it overnight to swell. In the morning, strain the mixture through a colander, while the swollen oats should be pressed with a spoon so that the mucus leaves better. You can use the washing of flakes with the liquid that comes off them, periodically scooping it from the pan and pouring it onto oats again.

The goal is to leave as little healing as possible on the flakes. The solution needs to stand for several hours, and then strain it again, but already through a strainer. After some time, a layer of water will appear on top, which should be drained into a separate container for subsequent use in cooking.

The jelly base remaining in the pan should be started to heat with constant stirring. The longer it warms, the thicker it gets. This is where you just need to start pouring the previously drained water. By the way, the cooking time is only 5 minutes. The mixture should not boil or boil, otherwise the beneficial substances will die.

Easy way

The recipe includes 4 cups of cereal and 8 cups of water. The raw material is infused until the evening, then shakes, and then simply filtered through a colander. The resulting liquid is boiled over low heat for 3-4 minutes. If the final product seems thick, then a glass of water or more is added to it, followed by boiling for about 10 minutes.

Quick way

Using this recipe, you can cook a healthy product in literally 45 minutes. It is necessary to pour 200 g of cereal with a liter of water, cook for about 35 minutes, then strain, and wipe the remaining cooked flakes through a fine sieve. Mix the broth with the mashed mass, bring to a boil, you can slightly salt.

Very tasty way

If stomach diseases still allow you to use, for example, salt, sugar, milk, honey or oil, then they can be added to oatmeal. Then it will turn from a remedy into a very tasty treat. For example, when cooking jelly using any of the above methods, you should add a couple of tablespoons of honey. After the oatmeal jelly has cooled, it is served along with baked or plain milk.

Old Russian recipe

Fermentation maximizes the release of nutrients from flakes. That is how they prepared oatmeal jelly in Russia. Oats are poured with water at ordinary temperature in a ratio of 1: 1. A piece of black, hardened bread is placed in the pan. The mixture is left in a warm place without access to light for a day. After this time, the liquid part is drained and then boiled. The part of the mixture that remained at the bottom is used to ferment the next portion of jelly.

Oatmeal jelly according to Izotov

Virologist V.K. Izotov, based on the ancient traditions of cooking oat jelly, created his own unique recipe, which is designed specifically for the treatment of the digestive tract. This tool, for example, copes with an ulcer. Such a jelly from oatmeal is not prepared very quickly, but the effect of it is as therapeutic as possible, and based on a scientific approach to recovery. Of course, the overall healing effect of the drink is preserved.

Stage number 1 - fermentation

It is necessary to boil 3.5 liters of water, and then cool it to a temperature of 30-35 degrees, pour into a 5-liter jar. Now you need to add 500 g of oatmeal to the water, as well as half a glass of kefir for starter culture. The can is closed with a lid, wrapped in paper, left for fermentation. It can be placed next to the battery. Ideally, oatmeal would be well mixed with crushed natural oatmeal - just take 10 tbsp.

Fermentation lasts about 1.5-2 days. Signs will be the appearance of bubbles, stratification of the mass. It should not be allowed to ferment jelly - this will ruin its taste.

Stage number 2 - filtering

For filtering, for example, an additional can or a convenient container, as well as a colander, is used. It is best to take one with a hole diameter of 2 mm. A solid precipitate will accumulate in the colander, which must be washed with cold water. Water is poured in small portions, but its total volume should be three times more than the solid residue.

Stage number 3 - processing the liquid mixture

The drained mixture is left to settle for 18 hours. After this time, it exfoliates into a lighter and denser lower part. The upper layer is merged, and the lower one is just a healing concentrate, intended for the preparation of kissel, as well as new yeast. To start the fermentation process in suspension of oatmeal with water, only a couple of spoons of concentrate will be enough.

Stage number 4 - storage

Concentrated in convenient containers, stored in the refrigerator for 3 weeks.

Stage number 5 - cooking jelly

For the preparation of healing jelly, 5 to 10 tablespoons of the concentrate are taken, poured with 0.5 liters of cold water, and then cooked in the usual way with constant stirring. The amount of concentrate is determined by personal taste, the desired density of the final product.

The use of jelly according to Izotov daily instead of breakfast will bring not only relief from diseases of the stomach or other organs of the gastrointestinal tract, but also permanently relieve them.

Contraindications

Oatmeal jelly is a rare example of a product that has no contraindications. The only thing that can overshadow the impression of jelly is overeating, because you can not abuse anything. Moderation is the main rule of a healthy lifestyle.

The use of oatmeal jelly can work a miracle, and without side effects. An example of this is not only the life of Professor Izotov himself, who studied the effects of the oatmeal drug on himself, recovered from the dire consequences of tick-borne encephalitis and developed his own recipe for oatmeal kissel, but also thousands of letters from his grateful followers.

Useful video about cooking oatmeal jelly on Izotov

Oatmeal jelly is one of the most useful drinks for the stomach and digestive system as a whole. With its help, various diseases of internal organs are treated and prevented, and there are a lot of ways to prepare. How to cook a healthy oatmeal jelly and what effects can be achieved with it at home?

What are the benefits of oat jelly?

Thick oatmeal jelly is helpful in lowering blood sugar, which makes it valuable for people with diabetes or a predisposition to the disease. When a jelly souffle enters the stomach, it envelops it from the inside, slowing down the absorption of carbohydrates and preventing sudden changes in glucose concentration. The starch and fiber present in the homemade oatmeal cereal jelly regulate bowel function, stimulate food promotion and eliminate constipation. Due to this, drinking oatmeal jelly is useful for ulcers, gastritis and other pathologies of the digestive system.

With hypertension or atherosclerosis, doctors sometimes advise people to oatmeal jelly, as the fiber contained in it prevents the formation of cholesterol plaques in the vessels. This regulates blood pressure and improves the heart.

The old Russian oatmeal jelly today is actively used for weight loss. The fiber contained in it retains a feeling of satiety for a long time, and the nutritional components stimulate material metabolism and provide energy. Unlike many other cereals, oats have an ideal balance of BZHU and amino acids. Scientists have confirmed that regular consumption of jelly from oatmeal neutralizes the health damage caused by junk food and poor ecology. In ancient times, with the help of this mucous substance, babies were even fed.

How and how much jelly to drink?

The amount and methods of eating oatmeal jelly per day depend on the cooking method chosen. A drink prepared according to the classic recipe is recommended to drink in a warm form on an empty stomach, 200 ml each. You can continue taking it until your health condition improves, that is, for quite a long time. Drinking an old oatmeal jelly in the evening is not recommended, as it can contribute to insomnia (if you are prone to it).

You can drink jelly from oatmeal on water with weight loss. In this case, it is better to take it half a glass before meals or to use it with snacks between main meals. The calorie content of oat jelly is low - only 130 calories per 100 g, of which the following amount of BJU:

4 g of protein;
13 g of carbohydrates;
7 g of fat.

There are few calories, so regularly eating this dish, you will not spoil your figure. How to cook oatmeal jelly at home? There are many ways to cook it, but we will analyze the most effective and time-tested, which should be paid attention to.

How to cook oatmeal jelly at home

Kissel with oatmeal and flax

To cook oatmeal and flax jelly, you will need flaxseed or ground seeds yourself, as well as oatmeal or chopped cereal (but not those that are boiled with boiling water in a couple of minutes). A rich vitamin composition will further improve the quality of the skin, hair and nails.

This jelly is very useful for the stomach (for example, with gastritis), while it is suitable for both adults and children. About that, you can read on our website.

The preparation is very simple: dilute a spoonful of flax flour in a glass of boiling water, stir and add two tablespoons of ground oatmeal (you can use ready-made oatmeal). With this jelly you can have breakfast, filling the body with energy and improving digestive processes.

A simple recipe for jelly oatmeal on the water

You can make oatmeal jelly according to the simplest recipe on water. It will take a glass of oatmeal and a half glass of water. Pour in cereal and leave to insist overnight at room temperature. In the morning, strain the mixture with gauze or strainer and place the drained liquid on the stove. Add a little salt to your taste (optional) and cook for 10 minutes stirring. Pour jelly into a cup or glass, cool and refrigerate for 1-2 hours. For taste, you can add sugar, dried fruit or nuts.

Milk Oatmeal Jelly

Instead of water, you can use milk in the amount of 1 cup and ½ cup of oatmeal. Soak them for several hours so that they swell, and then squeeze the liquid with gauze. Put the liquid on a slow fire, add half a spoonful of starch and a little salt. Cook until thickened and pour into suitable utensils.

Izotov Recipe

In the 90s, a Russian doctor and candidate of sciences Izotov patented a recipe for making special oat jelly. He personally suffered a tick bite and was seriously ill, which allowed him to test for himself the unique beneficial properties of jelly. The preparation of this drink does not take much time, although the recipe is somewhat more complicated than the previous ones.

Grind the oatmeal with a blender or coffee grinder and fill the 3-liter jar with half. Pour half a glass of fresh kefir, and then pour warm boiled water to the top. Leave for a couple of days to roam: in a warm room, the process proceeds per day, and in a cold room it lasts up to three days. You need to wait for the bubbles and sour smell - these are signs of readiness. The main thing is not to overdo it so that the drink does not turn out to be acidic in taste.

Strain the mixture with a colander or gauze, and rinse the remaining cereal with water and squeeze. Leave all the liquid to settle - we need a precipitate. Drain the top layer of liquid and transfer the thick precipitate into a glass dish and leave in the refrigerator. It is from it that the miraculous oatmeal jelly is prepared, useful for losing weight, with pancreatitis and stomach diseases.

Pour 5-6 tablespoons of sourdough with a couple of glasses of water, mix and place on low heat. With regular stirring, bring to a boil and cook for several minutes (no more than 4-5). Use up to three to four times a day in half a glass. Some doctors recommend this oatmeal drink for liver treatment, while others recommend it for digestive problems. Reviews on the network about this jelly are generally positive, so you are advised to try this tool on yourself.

Momotov's Recipe

You can try to cook oatmeal jelly according to Momotov’s recipe, which differs from the previous version. It is necessary to fill a 3-liter jar with warm boiled water, but not to the top - about 2.5 liters. Add 60-70 ml of biokefir, a few tablespoons of large flakes and 3 cups of small oatmeal. Mix the contents thoroughly and cover. Leave the jar in a warm place for two days to wait for fermentation.

After two days, mix the contents and strain with a gauze or sieve - you need just the liquid. Pour it into one bowl and squeeze the flakes slightly washed with water into another. As a result, in the first tank there will be a liquid of high acidity, and in the second - with a reduced one. Do not mix them - they differ in useful properties.

For diseases of the stomach, use a liquid of a lower concentration, and in the absence of digestive problems, you can use a more concentrated liquid. After this, start cooking oatmeal jelly: constantly stirring, heat the liquid over low heat, achieving an increase in its density. Take according to the standard regimen - about 200 ml throughout the day in several doses.

Oatmeal Jelly with Hercules

You can also make jelly from oat flakes of the Hercules type, but there will be less useful substances in it. For maximum benefit, it is better to choose cereals with the longest cooking time. Preparing this thick jelly from Hercules is similar to a drink on water, the recipe of which was discussed above. For taste, you can add berries, pieces of fruit, nuts or honey. Such a dish can be eaten for breakfast in an amount of 200 g in order to saturate the body with useful substances and give it energy.

Oatmeal jelly contraindications

Oat jelly has many useful properties that make it useful for the stomach, with pancreatitis, diabetes, obesity and many other diseases and abnormalities in the body, therefore we recommend that you periodically include it in your diet. One important point to keep in mind. This dish has no contraindications, as such, but do not exceed the daily norm of 200-250 ml of kissel. Also, we do not recommend leaning on it in the evening, so as not to strain the intestines and not get extra calories.