10 recipes for oatmeal jelly for every taste

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

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

What you need to know before preparing oatmeal jelly

1. Oatmeal that does not require boiling is not suitable for jelly.
2. Kissel will have a noticeable sourness if you let the oats ferment for longer than the recipe suggests.
3. Do not rush to throw away the cake. Use it to scrub, biscuits, or yeast-free bread.
4. You can serve a ready-made 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 of oatmeal;
• 100 ml of kefir.

Preparation

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

Strain the liquid and leave it for another 5 hours so that a precipitate appears - a concentrate. Then carefully drain the clear liquid - oat kvass - into another container.

Put three tablespoons of sediment in a clean saucepan and pour one glass of kvass. Bring to a boil, stirring constantly. Continue simmering the jelly until it thickens.

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

2. Oatmeal jelly with rye bread

Ingredients

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

Preparation

Pour cold boiled water into a jar or saucepan. Stir in oatmeal and a slice of rye bread. Cover and place in a warm, dark place for 24–48 hours, until foam appears.

When the mixture starts to ferment, add the bread and stir the mixture. Strain it through double cheesecloth into a clean saucepan. The consistency of the liquid should resemble cream. If it is too thick, add a little more water.

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

3. Kissel from oat flour

Ingredients

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

Preparation

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.

Put the thickened in a bowl, pour another 250 ml of water, also mix and strain.

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

4. Milk and oatmeal jelly

Ingredients

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

Preparation

Pour the oatmeal into a deep bowl, cover them with warm milk and leave for 20 minutes.

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

Put a saucepan with milk-oatmeal mixture over medium heat. Add sugar and vanillin. When the liquid boils, stirring continuously, pour in the diluted starch.

Let the jelly boil and simmer for 1-3 minutes.

5. Oatmeal jelly with lemon

Ingredients

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

Preparation

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

Let the mixture simmer over medium heat, reduce and cook, stirring constantly, for 2-3 minutes. Cool the jelly at room temperature, and then, so that it thickens, refrigerate for 2 hours.

6. Oatmeal jelly with pumpkin and orange juice

Ingredients

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

Preparation

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

Use a blender to turn the pumpkin into gruel. Transfer it to a saucepan, add 170 ml orange juice and sugar. Combine 30 ml of juice with starch.

Bring contents of a saucepan to a simmer over medium heat. Then, stirring constantly, gently 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 of water;
• 1 cup of any berries, fresh or thawed;
• sugar to taste.

Preparation

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 cold water.

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

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8. Oatmeal jelly with banana and figs

Ingredients

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

Preparation

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. Add one glass of water 45 minutes after boiling. Strain the contents of the pot.

Rinse the figs and cover with boiling water for 15 minutes. Use a blender to turn the slices of figs and peeled bananas, honey, cardamom, cinnamon, ginger and oatmeal jelly into a smooth paste.

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

Ingredients

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

Preparation

Rinse the peeled beets thoroughly, grate on a coarse grater and put in the multicooker bowl. Add oatmeal, washed raisins, and other dried fruits. Fill with water.

Set the "Stew" or "Soup" mode for 30 minutes. Then strain the contents of the bowl, remove the thick. Boil the liquid for another 30 minutes in the same mode.

Cool the jelly to room temperature before use.

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10. Fast oatmeal jelly

Ingredients

• 50 g oatmeal;
• 100 ml of water.

Preparation

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

Bring the liquid to a boil over low heat, stirring constantly.

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