International kitchen

Oatmeal jelly

Name: Oatmeal jelly
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: International
Ingredients: 2/3 cup Oatmeal flakes; 0.5 litres of water; 1 slice of rye bread

How to prepare "Oat jelly": Oatmeal, water and rye bread. Step-by-step recipe with a photo, 13 stages, the total time is 10 minutes.

PrepNot statedCook10 minServes4LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 7 method steps from beginning to end.
Measure and arrange all 3 listed ingredients.
Set aside about 10 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
More often, lovers of sour oatmeal are found among adults, children are not delighted with it, to put it mildly.
02
Prepare oatmeal of any room, stale rye bread and water.
03
Pour the oatmeal with warm water, stick a piece of stale rye bread into this mass and leave for 1-2 days to sour (the longer the flakes sour, the sourer the oatmeal will eventually be). I like the taste that comes in 2 days, i.e. more sour.
04
When the oatmeal stands, strain the liquid. You will get a liquid mass (oatmeal water) and thick cake, which can be used as a starter for the next portion of jelly.
05
Pour the expressed liquid into a pan and with constant stirring bring it to boil. You will get a thick mass, spread it in bowls or jars and let it cool.
06
Oatmeal is ready. It is better to store it in closed containers (with a not very tightly fitted lid), otherwise the upper layer is "winded" and covered with an unpresentable crust.
07
Serve sour oatmeal cold with vegetable oil, sour cream or... They're all served with anything. I just want you to like it!

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .