10 oatmeal jelly recipes for every taste

Cook jelly with milk, beets, berries, dried fruits, or limit yourself to just 2 ingredients.

What you need to know before preparing oatmeal jelly

Oatmeal that does not require cooking is not suitable for jelly.
The jelly will have a noticeable sourness if you let the oats ferment longer than the recipe calls for.
Don't rush to throw away the pulp. Make a scrub, cookies or yeast-free bread out of it.
You can serve the finished drink with honey, condensed milk, jam, dried fruits, muesli, chocolate, cinnamon, vanilla, ice cream, cookies, mint or syrup.

1. Oatmeal jelly Izotov

Ingredients

2½ liters of water;
500 g oatmeal;
100 ml kefir.

Manufacturing

Fill a three-liter jar with cool boiled water. Add oatmeal and drink. Cover tightly with a rubber glove and place in a dark, warm space until a thin layer of foam appears. Depending on the room temperature, this will take from 24 to 48 hours.

Strain the liquid and leave it for another 5 hours so that a sediment forms - an extract. Then carefully pour the clear liquid - oatmeal kvass - into another container.

Place three tablespoons of sediment in a clean saucepan and pour in one glass of kvass. Bring to a boil, stirring constantly. Continue cooking the jelly over low heat until it thickens.

Oat extract can be stored in the refrigerator for up to 21 days, kvass - no more than three days.

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2. Oatmeal jelly with rye bread

Ingredients

1 liter of water;
400 g oatmeal;
20 g rye bread;
½ teaspoon salt.

Manufacturing

Pour cool boiled water into a jar or pan. Add oatmeal and add a piece of rye bread. Cover with a lid and place in a warm, dark space for 24–48 hours, until foam appears.

When the mixture begins to ferment, add the bread and stir the mixture. Strain the mixture through double cheesecloth into a clean saucepan. The mixture should resemble cream. If it comes out very thick, add a little more water.

Place the pan over medium heat, add salt and bring to a boil, stirring constantly. Reduce heat and continue cooking until the jelly thickens.

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3. Oatmeal jelly

Ingredients

1 tablespoon whole grain oat flour;
1 liter of water;
½ teaspoon rye sourdough.

Manufacturing

In a deep saucepan, combine oatmeal, 750 ml of warm water and sourdough and leave for 12-14 hours. When the time is up, stir the liquid and strain through a fine sieve or cheesecloth into a saucepan.

Place the grounds in a bowl, add another 250 ml of water, stir and strain.

Bring the liquid in the saucepan to a boil over medium heat, then reduce it to low. Cook the jelly for 3–5 minutes, stirring constantly.

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4. Milk-oat jelly

Ingredients

100 g oatmeal;
500 ml milk;
1 tablespoon potato starch;
2 tablespoons sugar;
vanillin - to taste.

Manufacturing

Pour oatmeal into a deep bowl, pour warm milk over it and leave for 20 minutes.

Using a fine sieve and two layers of cheesecloth, strain the contents of the bowl into the pan. Separate ½ cup of water, add starch to it and stir well.

Place the pan with the milky oatmeal consistency over medium heat. Add sugar and vanilla. When the liquid boils, stirring continuously, pour in the diluted starch.

Let the jelly boil and continue cooking over low heat for 1-3 minutes.

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5. Oatmeal jelly with lemon

Ingredients

230 g oatmeal;
750 ml water;
2½ tablespoons sugar;
40 ml lemon juice;
10 g lemon zest.

Manufacturing

Pour boiling water over oatmeal and leave for 8 hours. Then strain the infusion into a saucepan, add sugar, lemon juice and zest.

Let the mixture boil over medium heat, reduce it and cook, stirring constantly, for 2-3 minutes. Cool the jelly at room temperature, and later, so that it thickens, put it in the refrigerator for 2 hours.

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6. Oatmeal jelly with pumpkin and orange juice

Ingredients

60 g oatmeal;
250 ml water;
100 g pumpkin;
200 ml orange juice;
sugar - to taste;
1 tablespoon potato starch.

Manufacturing

Pour boiling water over oatmeal and leave for 8 hours. Strain the slurry into a saucepan.

Using a blender, turn the pumpkin into a paste. Place it in a saucepan, add 170 ml orange juice and sugar. Combine 30 ml of juice with starch.

Bring the contents of the pan to a boil over medium heat. Then, stirring constantly, carefully pour in the diluted starch and let it boil again.

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7. Oatmeal jelly with berries

Ingredients

50 g oatmeal;
750 ml water;
1 cup of all new or thawed berries;
sugar - to taste.

Manufacturing

Pour 500 ml of boiling water over the oatmeal and leave for 6–8 hours. Strain into a saucepan, add berries, sugar and another 250 ml of cool water.

Place over medium heat, bring to a boil and continue to cook, stirring occasionally, for 3-5 minutes. The jelly should thicken.

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8. Oatmeal jelly with banana and figs

Ingredients

1 cup oats for brewing;
1 ¼ liters of water;
3 dried figs;
1 banana;
4 teaspoons honey;
ground cardamom - to taste;
ground cinnamon - to taste;
ground ginger - to taste.

Manufacturing

Pour 1 liter of warm boiled water over the oats and leave for 6–8 hours. Then place in a saucepan and simmer over low heat for one and a half to two hours. 45 minutes after the start of cooking, add one glass of water. Strain the contents of the pan.

Wash the figs and pour boiling water over them for 15 minutes. Using a blender, turn the pieces of figs and peeled bananas, honey, cardamom, cinnamon, ginger and oatmeal jelly into a homogeneous mass.

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9. Oatmeal jelly with beets and dried fruits in a slow cooker

Ingredients

1 beet;
150 g oatmeal;
2 tablespoons raisins;
2 tablespoons of remaining dried fruits;
2½ liters of water.

Manufacturing

Wash the peeled beets properly, grate them on a large grater and place them in the multicooker bowl. Add oatmeal, washed raisins and remaining dried fruits. Fill with water.

Set the “Stew” or “Soup” mode for 30 minutes. Then strain the contents of the bowl and remove the grounds. Cook the liquid for another 30 minutes in the same mode.

Cool the jelly to room temperature before use.

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10. Frisky oatmeal jelly

Ingredients

50 g oatmeal;
100 ml water.

Manufacturing

Pour cold boiled water over the oatmeal and grind with a blender. Strain through a fine sieve or cheesecloth into a small saucepan.

Over low heat, bring the liquid to a boil, stirring continuously.

Oatmeal jelly

You can argue for a long time whether oatmeal jelly is a drink or, rather, a dessert, but one thing is certain: drinking it is very healthy! And for those who suffer from problems with digestion, and for those who do not complain about their appetite and health. Oatmeal jelly saturates the body with vitamins and minerals, and at the same time removes harmful substances, for example, toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) . Constant consumption of oatmeal jelly will force the body to work like clockwork, improve the condition of hair and teeth, make your eyes sparkle and your heart beat joyfully and not anxiously. There is not a single organ that this miracle drink does not have a beneficial effect on. And it also has no contraindications for use (except that for those who suffer from very severe problems with the liver, pancreas and kidneys, it makes sense to consult with a doctor in advance about how much to drink and how specifically).

average

The basis of the recipe, patented by the Russian virologist V. Izotov in 1992, is.

Just

The famous Russian oatmeal jelly simply must be on the Lenten table. It's tasty, satisfying and quite delicious.

“To make oatmeal jelly snow-white, it is made from cereal, not flour. To create cereal, you need.

Just

Honey and dried fruits will add the desired sweetness and unique taste to a slightly bland drink.

Just

Made with kefir, it smells like fresh milk even in the summer. Starting your day with it means great luck!

Just

Rye crusts give ordinary oatmeal jelly a unique smell.

Just

An ancient recipe for monastery jelly - an extraordinary dessert with a historical flavor: such.

Just

This vegetable snack based on rolled oats is a healthy alternative to classic oatmeal.

Just

Starch allows you to reduce the time for making jelly by several times. And the dessert comes out dense.

Just

You can start the day with this jelly, or you can satisfy your hunger with it between two meals - it and.

The healing power of oatmeal jelly

Gastritis, ulcers, pancreatitis, diseases (disorders of normal functioning, performance) of the liver, kidneys, urinary tract, spleen, also excess weight recede and do not return with treatment (a process for alleviation, removal or elimination of symptoms and diseases) usually in the production of oat jelly cereal.

There is more than one known recipe for this miraculous dish, which can be prepared either in an accelerated version or using the classic long-term scheme.

The benefits of oatmeal jelly

Oatmeal jelly helps to reveal the healing power of oats and contains essential microelements for the body, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and amino acids. While the oats are in a hard state, most of the compounds remain inactive. Cooking porridge releases only part of the necessary substances, and some of them are destroyed during heat treatment. And only oatmeal jelly is the product that allows you to preserve and activate the power of oats.

The effect of jelly extends to all organs, including systems of the human body. Increased immunity, getting rid of problems with the skin, gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , heart, blood vessels, joints, metabolism, powerful anti-sclerotic prevention, lowering cholesterol ( Insoluble in water, soluble in fats and organic solvents.) - this product has exactly this effect, because it contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, PP, A, E, magnesium, potassium, calcium, also choline, methionine, tryptophan, lysine, lecithin, in other words, amino acids necessary for the body.

Oatmeal jelly has acquired particular importance for healing diseases of the gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) - gastritis, ulcers, digestive disorders, pancreatitis. It is important to choose a recipe that is acceptable to you, prepare the product correctly, and also maintain the required dose when taking it. Oatmeal jelly for the liver will be especially useful for those who require high-quality cleansing of the organ.

Options for making jelly from oatmeal

In ancient times, natural oats were used, but they can be completely replaced with oatmeal, but it is better to choose the coarsest grind, and then transform them into a finer substance by scrolling through a meat grinder or grinding in a coffee grinder.

Remembering that oatmeal jelly is healing, it is best to take it in the morning 3 hours before breakfast. When treating (the process of relieving, relieving or eliminating symptoms and diseases) of the stomach or other organs of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food), various additives should be very limited, for example , refrain from salt, milk, honey, greens.

Ordinary method

This is a recipe according to which oatmeal jelly for the stomach is prepared quite quickly and simply, but at the same time retains most of the medicinal parameters. You need to take half a kilo of oatmeal, pour 3 liters of boiled chilled water over it, leave it overnight (that is, in the dark) to swell. In the morning, strain the mixture through a colander; at the same time, the swollen oats must be pressed with a spoon so that the mucus can drain away better. You can wash the oats with the liquid that comes off them, from time to time scooping it out of the pan and pouring it again onto the oats.

The goal is to leave as little medicinal mucus base on the flakes as possible. The solution needs to stand for several hours, and then strain it again, but through a strainer. After some time, there will be a layer of water on top, which should be poured into a separate container for the next use during cooking.

Regular method

The recipe calls for 4 cups of cereal and 8 cups of water. The raw material is infused until the evening, then shaken, and later simply filtered through a colander. The purchased liquid is boiled over low heat for 3-4 minutes. If the final product seems thick, then add a glass of water or more and boil for about 10 minutes.

Frisky method

Using this recipe, you can prepare the desired product in almost 45 minutes. You need to pour 200 g of flakes with a liter of water, cook for about 35 minutes, then strain, and rub the remaining boiled flakes through a fine sieve. Mix the broth with the pureed mixture, bring to a boil, and add a little salt.

A very tasty method

If diseases (disorders of normal functioning, performance) of the stomach still allow the consumption of, for example, salt, sugar, milk, honey or butter, then they can be added to oatmeal jelly. Then, from a healing agent, it will also transform into a very tasty delicacy. For example, when cooking jelly, you should add a couple of tablespoons of honey to any of the above methods. After the oatmeal jelly has cooled, it is served with baked or regular milk.

Ancient Russian recipe

Fermentation promotes the greatest release of the necessary substances from the flakes. This is exactly how they prepared oatmeal jelly in Rus'. Oats are filled with water at ordinary temperature in a 1:1 ratio. A piece of dark, stale 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 watery part is combined and then boiled. That part of the consistency that remains on the day is used to ferment the next portion of jelly.

Oatmeal jelly according to Izotov

Doctor-virologist V.K. Izotov, focusing on the ancient traditions of making oatmeal jelly, made his own unique recipe, which is intended specifically for healing the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . This remedy, for example, is excellent at treating ulcers. This kind of jelly from oatmeal is not prepared very quickly, but the effect of it is very healing, and at the same time based on a scientific approach to healing. Naturally, the overall health-improving effect of the drink is preserved.

Step #1 – fermentation

It is necessary to boil 3.5 liters of water, and then cool it to a temperature of 30-35 degrees, pour it 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 jar is locked with a lid, wrapped in paper, and left to ferment. It can be placed next to the battery. As a standard, it would be great to mix oatmeal with crushed natural oatmeal - just take 10 tbsp.

Fermentation lasts about 1.5-2 days. Signs will be the appearance of bubbles and separation of the mass. You should not let the jelly ferment - this will spoil its taste.

Step #2 – filtering

For filtration, you use, for example, an additional jar or a comfortable container, or a colander. It is best to take one whose hole diameter is 2 mm. Hard sediment will accumulate in the colander, which must be rinsed with cool water. Water is poured in small portions, but its total size should be three times larger than the hard residue.

Step No. 3 – treatment of watery consistency

The drained mixture is left to settle for 18 hours. Then it will separate into the light and thick lower part. The top layer is combined, and the bottom one is just a medicinal extract created for making jelly, also a new sourdough. To start the fermentation process in a suspension of oatmeal with water, only a couple of spoons of concentrate will be enough.

Step No. 4 - storage

The extract transferred to comfortable containers can be stored in the refrigerator for 3 weeks.

Step No. 5 - making jelly

To make medicinal jelly, take from 5 to 10 spoons of concentrate, add 0.5 liters of cool water, and then cook it using the usual method with constant stirring. The amount of concentrate is determined by personal taste and the desired thickness of the final product.

Eating jelly according to Izotov once a day instead of breakfast will not only bring relief from diseases of the stomach or other organs of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , but will also forever free you from their.

Contraindications

Oatmeal jelly is a rare example of a product that has no contraindications. The only thing that can darken the memory of jelly is overeating, because it is not allowed to abuse anything. Moderation is the basic rule of a healthy lifestyle.

Eating oatmeal jelly can work magic, without any side effects. An example of this is not only the life of Dr. Izotov himself, who studied the effect of oatmeal on himself, recovered from the severe consequences of tick-borne encephalitis and developed his own recipe for oatmeal jelly, but also thousands of letters from his grateful followers.

Creator : Berlina Ira Vladimirovna,
especially for the website Zhkt.ru

Useful video about making oatmeal jelly according to Izotov

Healing oatmeal jelly

In the old days, oatmeal jelly, a recipe for the stomach that was consumed in virtually every family, was not for nothing called Russian balsam. The daily consumption of this dish did not allow gastrointestinal dilemmas to develop, because people began to learn about diseases such as gastritis, pancreatitis and others later, with the advent of modern food stabilizers in our lives, bad ecology, and low-quality food.

Healing characteristics of the drink

The cleansing, restorative and protective characteristics of this miracle remedy have a beneficial effect on the body, providing not only a preventive, but also a healing effect for diseases:

liver;
kidney;
gallbladder;
pancreas;
Gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) ;
of cardio-vascular system;
ulcers;
gastritis;
diabetes;
hypertension.

Gastritis

In medicine, gastritis is an inflammatory process in the gastric mucosa. There are many circumstances surrounding its development. But the most common are the abuse of certain types of pharmaceuticals, low-quality food contaminated with pathogenic microbes, the ingestion of toxic chemicals into the stomach, genetic predisposition, and bad habits.

More often, according to gastroenterologists, this is a bad diet. The main therapy (therapy from the Greek [therapeia] - treatment, recovery) of a disease (disruption of normal functioning, performance) is the complete elimination of the circumstances of its development, and this is helped by the use of oatmeal balm, which helps to establish metabolism and replenish the body with useful substances.
It is necessary to prepare it for gastritis every day, take it in a warm and fresh state.

Ingredients

oats - 1 glass;
boiled water - 1 l.

Cooking method

Pour water over the cereal.
Cook for half an hour, stirring a couple of times during the cooking process.
Cool. Strain.
Dosage: 0.5 cups 30 minutes before meals four times a day.
Therapeutic course - 3 months. After a month's break, you can continue using it.

Reducing the acidity of gastric juice (inhibition of the secretion of hydrochloric acid in this organ) is the main goal of the necessary therapy (therapy is a process to relieve or eliminate the symptoms and manifestations of the disease) .
Enveloping products and products help with this. It is necessary to drink the drink when the inflammatory process subsides. In its acute form, doctors prohibit taking jelly. In some forms of illness, the body certainly needs glucose, so adding honey to the drink will help replenish it.
One teaspoon per 1 glass of drink will be enough. Don't forget about diet and nutrition.
Substitutes and canned products, chocolate, spices, dishes that provoke fermentation, baked goods, and alcohol are prohibited. Preference should be given to foods rich in vitamins and protein with 5-6 meals a day. The inclusion of any dish in the diet should be agreed with the treating doctor, because different types of this disease (disturbances in normal functioning, performance) have their own individual therapy (therapy is a process for relieving or eliminating the symptoms and manifestations of the disease) and nutrition.

Pancreatitis

Sharp girdle pain (an experience associated with actual or potential tissue damage) in the upper part of the abdomen is the first sign of an inflammatory process in the pancreas. The main symptoms (a symptom is one individual specific complaint of the patient) can be acute pain (an experience associated with true or potential tissue damage) in the back, as well as similar symptoms as with a stomach ulcer with belching and heartburn.

The reason for the development of the disease is that the enzymes produced by the pancreas do not enter the duodenum and their self-digestion by the gland begins. With all this, harmful and unsafe toxins for almost all organs are released (Toxin in ancient Greek (toxikos) - poisonous - poison of biological origin) and enzymes.
For pancreatitis, jelly made from oatmeal, also from processed products (flour, cereal), due to the content of amino acids, accelerates digestive processes.
This helps relieve the pancreas. The percentage of fat in it is absorbed more quickly, for this reason we can drink drinks from this cereal without fear of complications. Antioxidants also help reduce inflammatory symptoms (Symptom from Greek - case, coincidence, sign - one separate sign, frequent manifestation of a disease, pathological condition or disruption of any vital process) .
In addition to consuming this miracle drink, nutritionists advise switching to a dietary diet, with the inevitable inclusion of more fruits, vegetables, and non-acidic juices in the diet.
Fried, smoked, salted, spicy, alcohol, sweet carbonated drinks, nuts, dark bread are prohibited. Replace sweets with honey. During the period of exacerbation of the disease, vegetables should be stewed and fruits should be baked. Nutritionists recommend eating 5-6 times.
In this case, replace the first meal with jelly. The proposed version of the healing drink can be alternated with making it based on oatmeal or oatmeal. To do this, the main ingredient should be poured with boiled water at room temperature for several hours in the proportion of 3 cups of water and 0.5 cups of dry ingredient. Then, after boiling until thickened, cool and strain. Replace this dish with the first meal.

Kissel for slimness

The basis for getting rid of unwanted kilos is cleaning the intestinal tract and, as a result, getting rid of calories that interfere with a slim figure. Diets have a good effect (Diet is a set of rules for human consumption of food) , but not everyone can stick to them for a long time.

We invite you to try a recipe for weight loss using oatmeal jelly, which does not require you to exhaust yourself with tasteless, bland food. In the process of consuming it (course - two months), you need to give up very fatty foods and alcohol. Focus on creating more natural, plant-based foods. Replace animal fats with vegetable oil.

Ingredients

500 g oatmeal that requires cooking (not Hercules);
boiled water - 2 l (add if necessary);
a handful of whole oats;
biokefir without sweeteners and flavors (traditional) - 0.5 cups.

Cooking method

The acquired effect, according to reviews, is up to 20 kg with a three-month intake.
Advice: do not disdain gymnastics and drink 1.5-2 liters of non-carbonated water per day. In combination with taking jelly, this will help restore the former beauty of the body, rejuvenate the body and improve the slimness of the figure. Stay healthy!