Oatmeal porridge on milk is a healthy and delicious breakfast. However, it is a bit tricky to cook. You need the right ratio of ingredients and keep an eye on your oatmeal in order to prevent from boiling over or being burnt. To avoid all these troubles, follow our step-by-step instructions and you will cook the best porridge ever.
Oatmeal cooked with milk is healthier than one with water
What can be better than oatmeal for breakfast? Only oatmeal cooked on milk! The reason is that milk contains nutrients while water is only liquid. Milk is rich in the following macro- and microelements:
- Calcium
- Potassium
- Phosphorus
- Magnesium
- Natrium
- Ferrum
- Fluorine
- Iodine
- Vitamins A, D and B vitamins
Any grain flakes from which you can cook milk porridge will give you energy at the beginning of your lucky day.
How milk affects porridge
Normal milk has fat. Depending on the fat percentage of milk, there is a direct impact on porridge’s caloric value. If you prefer lower calorie porridge, you should choose nonfat milk. In addition, the flavor of porridge changes as well. With milk, it gets sweeter and creamier. Also porridge develops stickier consistency. The more fat milk has, the richer and tastier the porridge becomes.
Common problems when cooking with milk
1. How to prevent milk from boiling over?
The most common problem of porridge cooking is boiled over milk which is very hard to scrape off from the stove. The moment when milk starts rising, you should be very alert. To keep milk inside of the saucepan, put a wooden spoon across the pot. When milk foam begins rising and reaches the spoon a thicker layer at the top of the pot will not let milk to boil over.
2. How to prevent porridge from being burnt?
Choose saucepans with a thick bottom made from stainless steel or with non-stick coating. After you pour flakes into the liquid, you should stir frequently to prevent burning.
3. How to prevent lumps?
Even the tastiest porridge can be spoiled because of lumps. Usually children don’t want to eat it due to this reason. The secret is simple: no need to be in a hurry when pouring oats into milk. You should do it slowly, a little at a time, stirring frequently.
4. How to get good consistency?
When cooking porridge， you need to know that liquid proportions to flakes change. If you like liquid consistency, you need to add much more milk in comparison with cooking based on water. If you like thick one, then vice versa. Find below useful information on proportions of milk and flakes.
How to cook oatmeal porridge with milk the right way?
There are three kinds of Myllyn Paras oat flakes that can be boiled with milk: Quick Cooking Oatmeal, Classic Oatmeal and the Big Oat Flakes. The rule of thumb is that bigger oat flakes require more liquid to reach the same consistency. This is due to the fact that bigger oat flakes soak up more liquid than the finer oats.
How to cook Quick Cooking Oats with milk:
Quick Cooking Oats are cut oats that have been rolled into thin flakes. The short cooking time is the result of the small size of flakes. No chemicals are used to enhance cooking time.
Ingredients:
- 100 g Myllyn Paras Quick Cooking Oatmeal
- 200 ml milk
- 1 teaspoon sugar
- Pinch of salt
Instructions:
- Boil milk in a saucepan.
- Pour Myllyn Paras Quick Cooking Oatmeal.
- Add salt and sugar and reduce temperature to simmer.
- Cook for 1 minute, stirring frequently in order to prevent lumps.
- Leave with the lid on for 1 minute.
- Let it cool a bit and serve.
How to cook Classic Oatmeal with milk：
Myllyn Paras Classic Oatmeal contains medium-sized oat flakes, which have been cut and rolled. Cooking time is about 5 minutes.
Ingredients:
- 100 g Myllyn Paras Classic Oatmeal
- 250 ml milk
- 1 teaspoon sugar
- Pinch of salt
Instructions:
- Boil milk in a saucepan.
- Pour Myllyn Paras Oatmeal.
- Add salt and sugar and reduce temperature to simmer.
- Cook for 5 minutes, stirring from time to time.
- Leave with the lid on for 1 minute.
- Let it cool a bit and serve.
How to cook Big Oats with milk：
Myllyn Paras Big Oats contains oat flakes which are uncut and rolled. They are very nutritious and flavorful. Average cooking time is five to ten minutes.
Ingredients:
- 100 g Myllyn Paras Big Oats
- 300 ml milk
- 1 teaspoon sugar
- Pinch of salt
Instructions:
- Boil milk in a saucepan.
- Pour Myllyn Paras Big Oat Flakes
- Add sugar and salt and reduce temperature to simmer.
- Cook for 15 minutes, stirring from time to time.
- Leave with the lid on for 1 minute.
- Let it cool a bit and serve.
Secret oatmeal recipe from Myllyn Paras: Slow-cooked Oatmeal
In our opinion, there is a method of cooking porridge that produces the best tasting results with a silky and creamy consistency. The trick is to be patient and employ longer cooking time, even up to 30 minutes. The long cooking time evaporates liquid so be sure to add more milk, even up to 50ml extra.
Ingredients:
- 100 g Myllyn Paras Big Oats
- 350 ml milk
- 1 teaspoon sugar
- Pinch of salt
Instructions:
- Boil milk in a saucepan.
- Pour Myllyn Paras Big Oat Flakes.
- Add sugar and salt and reduce temperature to simmer.
- Cook for 20-30 minutes, stirring from time to time.
- Keep an eye on it to prevent being burnt. If necessary, add 50 ml milk.
- Let it cool a bit and serve.
Bon appétit!
