Millet porridge in the oven - unique methods for preparing an ordinary dish

Millet porridge in the oven is a very tasty and healthy dish. You don’t need to watch the cereal all the time, which is prepared using the usual method. This cooking option gives the dish a special taste and smell, and the treat can become a good breakfast and will literally be enjoyed by all family members.

How to cook millet porridge in the oven?

A delicious alternative to the usual method of cooking cereals would be the most delicious millet porridge in the oven. With all this, it is worth considering the following points:

The cereals need to be freed from debris. Then the millet must be washed with warm water and doused with boiling water to remove any possible bitterness.
It is recommended to use fireproof dishes for baking.
To make millet porridge cooked in the oven even tastier, after cooking you need to let it sit for several hours.
The addition of pumpkin, other vegetables, meat, and cottage cheese is common.

Millet porridge with water in the oven

A dish such as crumbly millet porridge in the oven is often made with water. It can be a complete independent dish, to which you can add both sweet ingredients and vegetables or mushrooms. When making cereal, do not forget to add butter to it so that the food does not turn out too dry and bland.

water – 2.5 cups;
millet – 1 cup;
salt – ½ tsp;
butter – 70-100 g;
salt.

Wash the millet until the water is completely clear. Pour boiling water over it and leave for one hour.
Then add salt to the millet, put it in the oven and keep it there until the water has completely evaporated.
When the millet porridge is ready in the oven, add oil to it.

Recipe for millet porridge with milk in the oven

Millet porridge with milk in the oven is very useful, as it contains a large complex of substances necessary for the human body. You can prepare crumbly cereal very quickly; the process will only take 30 minutes. Such a dish can become one of your favorite breakfasts, and to create it, you will only need to combine the ingredients and time the cooking time.

milk – 4 glasses;
millet – 1 cup;
sugar – 3-4 tbsp. l.;
vanilla - to taste;
salt;
butter – 20 g.

Millet is washed in several waters.
Grease the inside of the oven container with oil.
Add salt, vanilla, sugar to the porridge, mix.
Pour in boiled milk and place the porridge in the oven.
Millet porridge in the oven will be ready in half an hour.

Millet and pumpkin porridge in the oven

Millet porridge with pumpkin in the oven has an unsurpassed taste. But it is worth considering that adding this additional component increases the time it takes to prepare such a dish. For cooking, it is better to use a form that has a lid, but at the same time you should not completely close the pan. The temperature in the oven must be set at 200 degrees.

millet – 100 g;
pumpkin – 250 g;
milk – 600 ml;
sugar – 1 tsp;
butter - for serving.

Peel the pumpkin and cut into pieces.
Wash the cereal and pour boiling water over it for 2-3 minutes.
Place the pumpkin in a baking dish.
Sprinkle millet on top and pour milk and sugar.
Place the porridge in the oven for an hour, then remove and stir.

Millet porridge in pots in the oven - recipe

There are certain cooking subtleties with which millet porridge is made in a pot in the oven. Thanks to special heat treatment, the dish retains the largest amount of necessary components. There is also an individuality in serving food to the table - it can be consumed directly from the container given to us, without transferring it to another.

millet – 1 cup;
milk – 2 glasses;
salt;
sugar;
butter – 30 g.

Wash the cereal and pour boiling water over it for 5 minutes. Drain the water and place the millet in a pot.
Add salt and sugar, milk.
Place the pots in a cool oven, heat it to 180-200 degrees and cook the porridge for 50-60 minutes.
5 minutes before readiness, add oil.

Millet porridge with meat in the oven

A dish like millet porridge with chicken in the oven will be very satisfying and nutritious. If desired, you can also eat other types of meat, such as pork or beef. Meat ingredients are amazingly mixed with various vegetables, which are selected to the hostess’s taste, and mushrooms are also perfectly mixed with them.

millet – 160 g;
chicken – 600 g;
carrots – 1 pc.;
onion – 1 pc.;
salt;
pepper;
butter – 60 g.

Wash the cereal and pour boiling water over it, let it swell.
Chop the onions and carrots and fry them. Add meat to them and fry again.
Mix millet with meat, pour in a glass of water, and place the container in the oven.
Millet porridge baked in the oven will be ready in half an hour.

Millet porridge with cottage cheese - recipe in the oven

A version of such a dish as millet porridge with cottage cheese in the oven is more like a casserole. It can be enjoyed by both children and adults. These two components combine amazingly with each other. To give the desired thickness, add semolina. To enhance the taste of the sweet dish, you can add vanilla to its composition.

millet – 100 g;
water – 200 ml;
milk – 200 ml;
testicle – 2 pcs.;
cottage cheese – 100 g;
semolina – 1 tbsp. l.;
salt – 0.5 tsp;
sugar – 2-3 tbsp. l.;
butter – 20 g.

Wash the millet and add cool water, put on fire.
Cook the porridge until the water evaporates, then add milk, and cook the salt until tender over low heat.
Mix porridge with cottage cheese.
Beat eggs with sugar, add them to the mixture, season with vanilla
Grease the pan with oil and place the casserole on top.
Millet porridge simmered in the oven will be ready in half an hour.

Millet and rice porridge in the oven

A dish like millet porridge in the oven, the recipe for which includes the addition of rice, will be superbly tasty. In addition, these two components mix well with dried fruits. The indisputable advantage of the dish is the ease of operation; you just need to prepare the ingredients and put them in pots.

millet – 100 g;
rice – 100 g;
dried fruits – 50 g;
water – 500 ml;
salt, sugar - to taste;
seasonings (cinnamon, cardamom, nutmeg and ginger).

Wash the grains and rice until the water becomes clear.
Wash and dry dried fruits, cut into small pieces.
Pour water into a pot and pour out the millet and rice along with dried fruits. Mix everything and add seasonings.
Place the pot in a preheated oven for 45 minutes.

Millet porridge with vegetables in the oven

For lovers of vegetable dishes, a recipe for crumbly millet porridge in the oven is perfect, in which you can include additional products in accordance with the personal wishes of the hostess. This could be onions, carrots, bell peppers and other ingredients. You can add a special taste by adding various spices.

millet – 150 g;
water – 250 ml;
carrots – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
salt pepper;
butter – 60 g.

Wash the cereal until the water becomes clear.
Chop the vegetables.
Place millet and vegetables in a pot, add water, salt, season with spices and place in the oven.
Millet porridge baked in the oven with vegetables will be ready in 40 minutes.

Millet porridge casserole in the oven

The dish can be prepared not only as baked cereal; a very interesting variation is millet porridge with an egg in the oven, made in the form of a casserole. It will appeal to both adults and children. With the help of such a dish, you can vary the menu and add special notes to it. After cooking, you can season it with condensed milk or jam if desired.

water – 2.5 cups;
millet – 1 cup;
eggs – 2 pcs.;
butter – 50 g;
sugar - to taste.

Wash the millet, add water and boil on the stove until tender.
Mix the porridge with eggs and sugar. Add melted butter.
Place the mixture in the mold and bake for half an hour.

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The most delicious millet porridge cooked in the oven

Mon, February 14, 2011 1:07 pm + to quote book

If you did not adore or did not know how to cook millet porridge, then your time to adore and cook has come. I have never eaten tastier porridge than this for us! This porridge is one of our favorite breakfasts; it appears on our table a couple of times a week. Larisa Voronina, shared the recipe with me . The taste of the porridge is very balanced, as they say - neither add nor subtract.

Preparing it is simple and straightforward. All you need to do is put all the components in a pile and note the time.

For porridge we need:

-butter – Larisa writes a brilliant phrase: “It’s a pity.” I usually “don’t mind” about half a stick of butter, in other words, about 100 g. You can put less;

- raw millet – 1 glass (250 gram glass);

-sugar – 4 tbsp. l. without top;

-salt – half a teaspoon;

-thick-walled dishes (I have a duck dish). No lid needed;

-possible additions – raisins (about a handful), pumpkin (mmm.. I love pumpkins a lot, well, about two handfuls)). But it’s possible without them.

First, let's work as Cinderella. We carefully sort out a glass of millet to remove any specks. This is quick and not at all dreary, because it is just one glass of millet, not a bag. Then we place the cereal in a strainer and rinse with warm water until the water flowing from the sieve becomes clear. Finally, pour boiling water over the cereal directly in the sieve (for example, from a kettle) to remove any possible bitterness.

Place a piece of butter on the bottom of your chosen dish. If you add raisins, now is the time to add them to the butter. Rinse it first. Then we pour in our washed millet, and pour cool milk on top of all this beauty (do you hear? cool milk! What a thrill, everything is very simple and straightforward)), add sugar and salt.

We put all this in a cool oven, close the door, set the temperature to 190 degrees, set it to exactly 1 hour and 15 minutes and go about ~~smoking cane and~~ minding our own business. We still haven't opened the door. The smell is wonderful. After this time, open the oven and take out our magic. The top of the porridge will be covered with a dark brown crust - this is quite a common occurrence for a dish baked in the oven. The crust is simply removed and eaten separately.

According to the rules, the porridge is supposed to sit for the same amount of time as it was prepared. But it tastes better for us to eat it a few hours later, cooled down and reheated, then it becomes crumbly.

How to cook millet porridge with milk in the oven using different methods

Hello, everyone who stopped by to see me! Now I would like to tell you about how to feed your baby without coercion or persuasion. We had to face this problem about a year ago, when the child refused virtually all food; no vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , additives, rewards and punishments helped. I had to read a lot on this topic, but in the end a solution was found - to vary my diet with exciting and unusual dishes. Now the object of the story will be millet porridge in the oven with milk. It would seem that it might be easier to make porridge? However, almost all parents are faced with such a problem that the child does not want to eat this healthy dish in any form.

Traditional recipe
Not only beautiful, but tasty and healthy
Video recipe:

Traditional recipe

First, I’ll tell you about a traditional porridge recipe without any additives.

List of ingredients (for 4 servings):

Milk 2-2.5 cups
Millet 1 cup
Butter 2-3 teaspoons
Sugar 1-3 tablespoons (adjust to your taste)
A pinch of salt

The manufacturing method is as follows:

The cereals need to be sorted out, removing visible debris, and then washed. Personally, I rinse 2-3 times and only with hot water.
Place the milk on the stove and bring to a boil.
Add millet to boiled milk. The porridge is cooked over low heat for 10-12 minutes.
Add 1 spoon of sugar, salt, mix.
After 1-2 minutes, move the porridge into an oven previously preheated to 150-170 degrees (in a saucepan, cast iron, or any other suitable container).
Cooking time in the oven at the indicated temperature is 25-35 minutes. I recommend stopping by for any 8-10 minutes. You can add a little milk as needed.
5 minutes before the end of cooking, add the remaining sugar (to taste).
After turning off the oven, season the porridge with oil and leave to brew for another 3-4 minutes.
And that's it, you can eat.

For those who find milk very fatty, you can cook the porridge in water (or 50% water, 50% milk). The manufacturing principle remains the same.

Not only beautiful, but tasty and healthy

Classic is, of course, excellent. But from time to time I want to pamper myself or my loved ones with something unusual, but at the same time not the least useful. I suggest now preparing millet porridge with pumpkin. And it’s best to create this in special clay pots in the oven. So, first things first.

We will need (for 4-5 servings):

Millet 1 cup (heaped)
Milk 3.5-4 cups
Pumpkin 300-350 gr
Butter 50 g
A pinch of salt
Sugar 2-3 tablespoons (to taste, you need to take into account the degree of sweetness of the pumpkin). Instead of sugar, you can use honey if you are not allergic.

The manufacturing method differs slightly due to the occurrence of additional ingredients:

We sort and wash the cereal.
Pour boiling water over the cereal, cook for 1-2 minutes, drain the water. This step is not inevitable, but I do it in order to probably get rid of the possible bitterness of millet.
Bring the milk to a boil and add the millet. Cook for 10 minutes, stirring occasionally.
Cut the pumpkin into small cubes (1-2 cm), add it to the millet and continue cooking for another 5 minutes.
Place the porridge in pots and place in an oven preheated to 150-170 degrees for 30-40 minutes.
Turn off the oven, add sugar (honey) and butter to the porridge, leave to brew for another 5 minutes.

The porridge comes out not only tasty and crumbly, but also looks very beautiful and appetizing. So not only children, but also adults will be in ecstasy. You can add raisins or other dried fruits to the porridge if your child likes them.

Porridge for lunch? Just!

Have you ever tried millet porridge with meat? If not, then it’s quite in vain. Cook the millet according to the traditional recipe presented at the very beginning of the article, only not with milk, but with water, removing the sugar and adding another pinch of salt.

Wash chicken, pork or beef, cut into small pieces and fry along with onions in a frying pan for 10-15 minutes. Then you transfer the actually finished porridge and meat into a bowl that can be used in the oven and mix. Add water as needed and place in an oven preheated to 150-170 degrees for 10-15 minutes. Add more liquid as needed and let it cook for another 15-20 minutes. Lunch is ready. You can use the recipe with eggs. In this case, beat 1-2 eggs and pour them over the porridge 3-5 minutes until fully cooked. The porridge will come out with a crust that is not only wonderful, but also incredibly tasty.

You see, everything is simple, you don’t even need to watch the video. Be sure to share your impressions after making at least one of the presented porridges. And subscribe to the blog to stay updated on the most unique and delicious dishes.

Video recipe:

How to prepare crumbly millet porridge using water according to the recipe

How to cook rice porridge with milk in a delicious and quick way

A necessary and tasty casserole made from millet porridge, just like in a sanatorium

Step-by-step recipe for cooking oatmeal with milk for children and adults

Cooking watery rice porridge with milk quickly and easily

Millet porridge in the oven

Option 1. Millet porridge in the oven: traditional recipe

Making millet porridge in the oven takes quite a lot of time. The cereal must simmer for at least an hour. Millet contains useful microelements. It is recommended for use by people suffering from hypertension and kidney pathologies.

Ingredients

80 g butter;
sweet sand – 50 g;
a glass of millet;
salt;
liter of homemade milk.

Step-by-step manufacturing recipe

Pour the milk into a saucepan, add salt and sweet sand. Place on low heat and heat, stirring constantly until the bulk ingredients dissolve.

Pour the milk into a clay mold. We wash millet cereals in several waters. Then pour boiling water over it and leave for a few seconds. Place the millet on a sieve.

Transfer the cereal into the mold with milk and mix. Add butter and stir again, cover with a lid.

Place the pan on the middle rack of the oven. Turn it on at 180 C. Cook the porridge for 2 hours. Approximately 10 minutes before cooking, remove the lid so that an appetizing crust forms on the surface. Serve with melted butter.

During Lent, you can cook porridge in water without butter. The taste of the porridge will become more interesting if you add chopped nuts, pieces of fruit, berries or honey to it.

Option 2. Millet porridge in the oven: a quick recipe in a pot

Porridge in a pot cooks even faster. With all this, there is no need to supervise the process; nothing will run away or burn. The porridge comes out indescribably tender, crumbly and fragrant. In addition, the pot allows you to keep the finished porridge hot even longer.

Ingredients

360 g millet;
100 g butter;
800 ml homemade milk.

Step-by-step manufacturing recipe

We carefully wash the cereals in advance, constantly changing the water to wash away all the dust and oils.

Fill the prepared clay pot one-half full with washed millet. Salt and add sugar to your own taste. Fill the contents of the pot with milk so that its level is two centimeters below the neck. Cover with a lid.

Place the pot of millet in a cool oven. Turn the temperature up to 180 degrees. Cook the porridge for an hour.

Approximately 10 minutes before cooking, add butter to the porridge.

To add exotic notes to the dish, add dried kiwi, melon, and candied fruits to the finished porridge. Do not place pottery in a hot oven because it may crack. Before cooking, the cereal can be calcined in a dry frying pan.

Option 3. Millet porridge in the oven with dried fruits

A tasty, healthy and nutritious breakfast is the key to a successful day. This recipe allows you to prepare just such a porridge. It turns out not only tasty and healthy, but will also charge you with energy for the whole day.

Ingredients

milk 3.2% – liter;
table salt – 3 g;
millet – 220 g;
granulated sugar – 75 g;
dried apricots, prunes and raisins – 100 g each;
butter – 80 g.

Step-by-step manufacturing recipe

Place dried fruits in various plates and fill them with hot water. Soak for 10 minutes. Wash the millet thoroughly under running water, place the cereal in a small container and pour boiling water over it. Leave for 5 minutes.

Heat the milk, add salt and sweet sand. Stir until they are completely dissolved. Drain the water from the millet, place it in a sieve and leave to drain all the liquid. Drain the dried fruits. Cut the dried apricots and prunes into pieces the size of raisins.

Turn the oven on 180 degrees. Place the dried millet in a heat-resistant form, add dried fruits and stir with a spatula. Pour milk over the cereal. Place the butter cut into pieces on top.

Place the pan in the oven and cook for about an hour and a half. Then turn off the oven and leave the porridge to simmer for another quarter of an hour. Serve millet porridge with condensed milk, jam or honey.

The porridge comes out especially tasty if it is cooked with baked milk. Adjust the amount of sugar based on your own preferences. People suffering from sweet diabetes can consume fructose instead of sugar.

Option 4: Millet porridge in the oven with vegetables

Millet porridge can be prepared with vegetables. As a result, you will get a light vitamin side dish for meat or fish. This dish will diversify your diet during Lent.

Ingredients

vegetable oil – 30 ml;
drinking water - three cups;
onion head;
seasonings;
celery - three stalks;
salt – 5 g;
sweet pepper pod;
millet – one and a half cups;
frozen or canned corn - half a glass.

Manufacturing method

Turn the oven on 180 degrees. Peel the onion and finely chop it. Cut the celery stalks into small pieces. Cut the stalk out of the bell pepper, peel the seeds, rinse and cut into thin strips.

Place a cast iron frying pan on the heat. Pour vegetable oil into it and heat it. Add all the vegetables and fry, stirring constantly, for 10 minutes.

Sort the millet, wash it, constantly changing the water until it becomes clean. Place the cereal in a deep bowl and fill it with bubbling water. Leave for 5 minutes. Then drain the water and place the cereal in a sieve to get rid of excess water.

Place the cooked millet in the pan with the vegetables and stir. Open the can of corn, drain the syrup, and place the contents in the pan. Salt, season with spices, stir.

Place the mixture of millet and vegetables in a mold and carefully fill with water. Cover with a sheet of foil and tuck the edges. Place in the oven for 40 minutes. All liquid must evaporate.

You can add any vegetables you like to the porridge. For the porridge to be crumbly, there must be three times more water than cereal.

Option 5. Millet porridge in the oven with meat

Millet porridge itself is quite nutritious, but if you cook it with meat, you will get a dish for a hearty dinner. Calorie content directly depends on the chosen meat.

Ingredients

millet - two cups;
salt;
meat – 600 g;
zira – 3 g;
drinking water – one and a half liters;
fresh dill - half a bunch;
onion head;
vegetable oil – 50 g;
carrot.

Step-by-step manufacturing recipe

Wash the meat thoroughly and remove films and veins. Cut it into cubes. Wash the millet, place in boiling water and boil for 5 minutes. Drain the water and place the cereal in a sieve.

Place a cast iron frying pan on the stove. Heat vegetable oil in it. Place the meat and fry it over high heat, stirring frequently, until golden brown.

Peel the onion head and chop it into thin feathers. Peel the carrots, rinse and grate coarsely. Add vegetables to meat and continue frying for another 10 minutes.

Combine millet with fried meat and vegetables. Stir. Place in the mold and fill with the required amount of water. Place in an oven preheated to 180 degrees for an hour. Sprinkle the finished dish with finely chopped dill.

The dish will have the least amount of calories if you cook it with chicken breast. Fry the meat over high heat so that the golden brown crust seals the juices inside. Serve the porridge with vegetable salad or sauerkraut.