What to make with hercules other than porridge? 3 unusual recipes from the chef

What to make with hercules other than porridge? 3 unusual recipes from the chef

Even those who don’t like oatmeal will love these options.

chef, founder of the online academy of healthy eating “ZOZhigai”, author of anti-aging master classes

“In the kitchen of almost everyone will find hercules, or oats. Let’s find out what the benefits of the product and how to diversify the menu”.

• Benefits of oat flakes

• What to cook from hercules, except porridge

Benefits of oat flakes

Oat flakes are a source of polysaccharides, that is, carbohydrates that maintain the energy level of a person without strong fluctuations.

The product contains a large amount of dietary fiber, which reduces the concentration of cholesterol in the blood and prevents the development of diabetes and hypertension (syndrome of increased systolic blood pressure).

In addition, oats contain fiber, which normalizes intestinal peristalsis, stimulates digestive processes and is a preventive agent against constipation. In addition, it has phosphorus, known for its properties to reduce the risk of cholesterol plaques on the walls of blood vessels.

Inclusion in the diet of oatmeal porridge provides prevention of stroke, heart attack and atherosclerosis, increases the body’s defenses, normalizes the nervous system.

The product should be cooked on water, without oil and sweet “dopants”. However, if this option seems bland to you, we suggest trying alternative ways of using the product in your diet.

What to cook from hercules, except porridge

Oat bread with seaweed

Ingredients:

• oat flakes – 200 g;
• nuts (any) – 120 g;
• nori seaweed leaf – 2 g;
• water – 140 g;
• vegetable oil (any) – 20 g;
• dry spices – 10 g;
• salt – to taste.

Preparation:

1. Grind oat flakes into flour.
2. In a separate container mix nuts with nori seaweed and grind to crumbs.
3. Combine the resulting oat flour with the nuts and seaweed and season with salt.
4. Add spices (dried garlic, paprika) and a little baking powder, water and vegetable oil.
5. Knead the dough thoroughly.
6. Roll out on parchment with a rolling pin and immediately give the desired shape to the breads.
7. Bake in the oven at 180 ° C for 25 minutes.

Casserole with oat flakes

Ingredients:

• oat flakes – 60 g;
• eggs – 3 pcs;
• Icelandic skir (thick yogurt with high protein content from skimmed cow’s milk) – 400 g;
• erythritol – 12 g;
• leavening agent – 1 tsp;
• any spices, e.g. bourbon vanilla – to taste;
• applesauce – 3 tbsp;
• rhubarb.

Preparation:

1. Crush the oat flakes.
2. In a separate container beat three eggs. Add to them crushed oat flakes.
3. Wait for the oat flakes to swell.
4. Then add yogurt, spices, erythritol, leavening agent and applesauce.
5. Stir all of this mixture together.
6. Cut the rhubarb into lengths of the mold. Place on the bottom and pour all the mixture over it.
7. Also place the rhubarb on top.
8. Bake in the oven at 180 ° C for 60 minutes.

Oatmeal dessert with pumpkin and prunes

Ingredients:

• oat flakes – 80 g;
• fresh pumpkin – 100 g;
• ghee oil for frying pumpkin – 10 g;
• prunes – 30 g;
• water – 500 g;
• vegetable milk – 150 g;
• cinnamon – 2 g;
• turmeric – 2 g;
• salt – 5 g;
• fresh fruit – 100 g;
• fresh mint – 5 g;
• pumpkin seeds – 10 g.

Preparation:

1. Cut pumpkin into small cubes and fry it in ghee oil in a pan.
2. Add oat flakes. Stir everything together.
3. Add finely chopped prunes and mix again.
4. Pour the resulting mixture with water. Cook until all the water is evaporated.
5. Then add the vegetable milk and all the seasonings. Cook until tender.
6. Cut the fruit.
7. Put the porridge in a plate, decorate with fruit, a sprig of mint and sprinkle with pumpkin seeds.