Oatmeal porridge with milk

We boil the milk in advance - this will save time on cooking porridge. Pour the necessary amount of boiled milk into a saucepan with a thick bottom and put it on the stove.

At maximum heat, we bring the milk to a boil again, carefully watching so as not to miss the moment and the milk does not run away, otherwise the escaped liquid can extinguish the flame of the burner. Reduce the heat to medium and add spices to the milk to your liking. In addition to traditional salt and sugar, you can experiment and get new interesting flavor and aromatic combinations. Classically, the recipe is not supplemented with anything.

Oat flakes are washed to get rid of husks, unprocessed grains, dust and excess flour. If this is not done, an ugly dark film may form on the surface of the porridge, and the milk will turn gray and the taste will be very mediocre.

After salting and sweetening the milk to taste, pour oat flakes into it, add intensity to the fire and bring to a boil. On the slowest fire, cook the porridge for 10-15 minutes, constantly stirring the contents of the pan. Even taking a pot with the thickest bottom, the risk of burning porridge does not disappear, and this can spoil its delicate taste.

We fill the finished porridge with butter immediately in a common saucepan or you can do it personally - everyone in a plate. We serve milk oatmeal porridge with your favorite additions or in pure form. For those with a sweet tooth, add honey or jam, and for people who follow the figure - dried fruits (raisins, dried apricots, etc.), fresh fruits (apples, strawberries, raspberries, bananas) or cinnamon. With any additions, oatmeal porridge with milk for breakfast will give you the opportunity to recharge your energy and help you tune in to a positive day.

Bon appetit and have a good day!