Millet porridge with milk in the oven - 2 recipes on how to cook crumbly porridge

Good day to all! Today I will tell you how to cook millet porridge in milk in the oven. This mouth-watering and satisfying dish is suitable for eating at any time of the day. I offer two simple options for milk porridge with the addition of pumpkin pulp and dried fruits with nuts.

Millet contains many useful minerals (iron, manganese, magnesium, fluorine, phosphorus, as well as copper and silicon). Croup contains vitamins B1 (thiamine), B2 (riboflavin) and B3 (PP, niacin). No wonder millet porridge is called a source of health. Easy to prepare and extremely tasty, it improves the functioning of the cardiovascular system and also calms the nerves, helping the body deal with the effects of stress.

Loose millet porridge with pumpkin

• Cooking time: 10 minutes preparation + 30 minutes preparation.
• Servings Per Container: 4.
• Calories per 100 g: 97.82 kcal.

I'll start with a recipe that in the old days was very popular. We are talking about millet porridge with pumpkin. Both products are extremely useful and are great for proper, balanced nutrition for adults and children.

Ingredients:

• millet groats - 150 g;
• whole milk - 450 ml;
• pumpkin pulp - 150 g;
• sugar - 25 g;
• salt - 3 g;
• butter - 15 g.

Cooking method:

1. I clean the cereal from debris and rinse it several times with cold water. Pour boiling water for 2-3 minutes. This simple procedure will help get rid of bitterness.
2. I cut the pumpkin flesh into small pieces and put them in a clay pot. You can also cook porridge in any dish (pot, pan) made of ceramic or refractory glass.
3. I fall asleep washed and scalded cereals.
4. Add sugar, salt, sliced ​​butter.
5. Pour milk. Content should occupy approximately 2/3 of the dishes. Otherwise, when boiling, it will splash over the edges and burn.
6. I cover the pot with a lid and send it to the oven. I cook 30 minutes at 210 degrees.

Tip: I recommend placing glass or ceramic dishes in a cold oven, otherwise it may crack. If you are using a mold that does not have a lid, simply cover it on top with food foil, tightly holding the edges.

Fragrant and delicious friable millet porridge perfectly saturates the body, without overloading it with extra calories.

Dried fruits and nuts recipe

• Cooking time: 20 minutes preparation + 35 minutes preparation.
• Servings Per Container: 4.
• Calories per 100 g: 184.9 kcal.

Dried fruits are a real storehouse of vitamins. If you add them to porridge with nuts, then the dish will become tastier and healthier.

Ingredients:

• milk - 300 ml;
• water - 200 ml;
• millet - 200 g;
• liquid honey - 100 g;
• dates - 60 g;
• raisins - 100 g;
• salt - 5-7 g;
• walnuts - 30 g;
• butter - to taste.

Step by step recipe:

1. I wash the dates. Gently remove the seeds from them.
2. Pour boiling water with pre-washed raisins for 15 minutes. During this time, the fruits will swell and become softer.
3. I thoroughly rinse millet until water is clear. So the porridge is tender and crumbly.
4. I randomly chop prepared dried fruits.
5. I pour the processed cereals into a saucepan (not enameled), fill it with milk, after mixing it with water.
6. Add salt, honey, dried fruits.
7. Cover, send to the oven, preheated to 180 degrees, for 30-35 minutes.
8. While the porridge is cooking, chop the nuts. I use a blender for this, but you can use a regular knife.
9. 10 minutes before the end of the cooking process, I fall asleep nuts, mix the contents of the pan and send it back to the oven.
10. I flavored the dish with butter.

Note: In order for the porridge to get the correct consistency (crumbly), you need to take 250 ml of liquid per 100 g of cereal.

If you make millet in the evening, in the morning there will be a ready breakfast. Even when cold, it remains delicious.

Loose millet porridge with pumpkin

I'll start with a recipe that in the old days was very popular. It's about millet
porridge with pumpkin. Both products are extremely useful and great for
proper, balanced nutrition of adults and children.

Training10 mins

Cooking30 mins

Dish on: Lunch, Dinner

Kitchen: Russian

Person: 4

Calories: 730.9kcal

Ingredients

• 150 g. Millet groats
• 450 ml Whole milk
• 150 g. Pumpkin pulp
• 25 g. Sugar
• 3 g. Salt
• 15 g. Butter

Step-by-step instruction

• I clean the cereal from debris and rinse it several times with cold water. Pour boiling water for 2-3 minutes. This simple procedure will help get rid of bitterness.
• I cut the pumpkin flesh into small pieces and put them in a clay pot. You can also cook porridge in any dish (pot, pan) made of ceramic or refractory glass.
• I fall asleep washed and scalded cereals.
• Add sugar, salt, sliced ​​butter.
• Pour milk. Content should occupy approximately 2/3 of the dishes. Otherwise, when boiling, it will splash over the edges and burn.
• I cover the pot with a lid and send it to the oven. I cook 30 minutes at 210 degrees.

Video

Final word

Fragrant and delicious friable millet porridge perfectly saturates the body, without overloading it with extra calories.