Classic oatmeal: use every day

Most often people give preference to popular onesinstant porridge brands, not knowing that there are dozens of other ways to enjoy the taste of oats. Flakes, grains and coarse oatmeal are equally useful, but they help make your "oatmeal" diet not only healthy, but also varied. Interested? Then get acquainted with classic recipes and popular new products invented by oatmeal lovers from different countries. A few factsOatmeal benefitsOats belong to the familygrains or cereals. All cereals are rich in complex carbohydrates - the main source of energy needed by humans on a daily basis. Cereals consist of an ear, a cover (bran), endosperm and an embryo. The cereal family includes hundreds of species, completely different in taste, shape and color: from light beige and yellowish to reddish-gray and black. During processing, the grain is husked and only then does it become suitable for human consumption. Numerous methods of processing grains include milling, flattening, oil pressing, heat treatment. All these methods give the grain a roasted texture, as well as a rich taste and aroma. The final products obtained from oats include bran, oat flakes and porridge, as well as oat flour, used mainly in production. Bran. The outer shell of the grain, containing vegetable proteins, fiber, vitamin B, minerals and iron. Bran is often included in ready-made flakes. Endosperm. The middle layer of the grain. Rich in proteins. Carbohydrates, minerals, vitamins and fiber. The germ is the main source of vitamins and minerals. Oats and their derivatives are a good source of energy. They contain almost no fat and cholesterol, but the content of iron, zinc, vitamin B1, calcium, magnesium, vitamin E and healthy protein in them is very high and contributes to a balanced diet. If you want your diet to be truly healthy, you should eat at least one hundred grams of whole grain, which has undergone only primary processing. A variety of tastes and benefitsWhole rolled oats.During the processing, the shell is removed from the grain. Then it goes under the press and becomes thinner flakes. The process of flattening the grain improves the taste and reduces the cooking time to five minutes. Whole oat flakes can be eaten cold or hot, used both in the preparation of porridge and in baked goods or in cold cereals for breakfast or a small snack. Instant oatmeal. This processing involves dividing the grains into thin flat plates, as well as heat treatment. Such cereals do not need to be cooked: to cook porridge, just pour boiling water over the flakes. Many popular manufacturers offer porridge with various additives: sugar, spices, fruits, honey. When choosing a type of oatmeal, be guided only by your taste preferences, so that breakfast not only pleases your stomach, but also charges you with positive energy. Bran is the outer shell of the grain, adding flavor and aroma to dishes. Most often, bran is added to flour when baking bread and pastries. Oat flour. It can be made from both processed and unprocessed grains and contains bran. Oat flour is used both as a substitute for wheat flour and to thicken soups and sauces. Oatmeal for your health

Rich in calcium, good for teeth and bones
The element inositol contained in it helps to reduce the level of cholesterol in the blood and prevents the formation of cholesterol plaques.
Easily digestible fiber helps the digestive system function
Ideal for the treatment and prevention of gastritis and other gastrointestinal diseases
Low glycemic index allows diabetics to include oats in their diet
Low fat content helps stabilize blood sugar levels.
A natural antidepressant, oatmeal helps those who are prone to depression and stress.
Good for preventing heart and vascular diseases
Oats, and especially their bran, are rich in fiber and provide a feeling of satiety and help you fall asleep.
Helps control appetite and monitor weight.
Accelerates cell regeneration.
Reduces the risk of stomach cancer.
Fights carcinogens.
Helps women cope with problems of the genitourinary system.
Improves the endocrine system.

Unusual recipes Oats can be stored forlong term, but it is important to store it correctly. Cereals are rich in antioxidants, which allows them to stay fresh longer. However, it is very important to store cereal supplies in a dry place and with minimal humidity, in tightly sealed plastic or glass containers. Under these conditions, cereals will keep for up to six months. To extend this period, freeze the flakes in a container that reliably protects from moisture. Whole oatmeal is good for a quick and nutritious breakfast for every day. This is not only porridge. But also hundreds of other recipes. You can find them in specialized literature, from friends, or even come up with your own. Oatmeal adds a rich nutty flavor and aroma to dishes and a tender or crunchy texture (depending on the cooking method). Here are some simple ways to use oatmeal as a base or addition to a dish:

Add a little rolled oats to meatballs or patties to add flavor and bind the ingredients together.
Instead of breading, try using oatmeal in meat, fish, poultry and vegetable dishes.
To give familiar baked goods a new taste and aroma, replace a few spoons with oatmeal.
When making pancakes, fritters or muffins, replace a third of the wheat flour called for in the recipe with oat flour.
Cookies and homemade bread will acquire a truly homemade taste if you mix a little oatmeal or bran into regular flour.
Try adding oatmeal to your soup: it will thicken the broth and add a wonderful flavor.
When making homemade desserts or sprinkling on ice cream, replace the nuts with whole rolled oats, which can be lightly toasted.
Toast the flakes in the oven or microwave for a wonderful crunchy addition to vegetables, salad or eggs.
When making a fruit cocktail or mousse, add a little oatmeal to the blender.