Let's boil oat groats

Photo: Stacy Spensley – CC BY 2.0 | cropped to a square

BEFORE BOILING:

Before cooking oat groats we can be rinsed, although this is not necessary.

BOILING:

Grits thrown into boiling water or milk by a ratio of 1 cup of porridge: 2.5 cups of liquid. Mix again for boiling water. Boil for 20-30 minutes on low heat. Time start to count from the time of re-boil water. When cooking porridge do not mix! Water lightly with salt (half a level teaspoon of salt should be enough) and add oil (1 tablespoon per 100 g porridge). Simmer, covered, with a slightly ajar lid. Groat will be ready when the grains have absorbed all the water.

ONCE BOILED:

After cooking, we withdraw any excess water and add butter or vegetable oil. Let stand for 30 minutes.

SERVING TIPS:

Porridge is ideal for milk soups, desserts and thicken dishes. It can be used as an addition to burgers, meatballs and batters. Better yet, it tastes sweet - cooked milk, combined with fruit.

Bon appétit!