This porridge recipe has several names. All my life, at home, I've known it under the name "kasha". The English call it "porridge". But, what's important to know is that it's very healthy and adaptable to any taste. My mother would make it quickly with fresh cow's milk and we would sweeten it with whatever we had at hand and, of course, add butter. It was the fastest and best breakfast for a large family.
Now we have learned to adapt it. Vegetarians can use vegan milk. Those who diet can omit the butter and are careful with the amount of sugar (I replace it with xylitol). People who have stomach problems can only do it with water, without milk (I did this in the first 2 months of breastfeeding Maria, due to colic). And, of course, the treat - it can be combined with various flavors, fruits, cocoa, raisins, depending on cravings and preferences, cold or warm.
Below I will present 2 cooking options - a classic one, in a heavy-bottomed pan or Dutch oven and the other one in the multicooker. I am constantly being asked by mothers what Maria eats after breastfeeding - well, this porridge is basic in the morning. I make it by alternating various whole grains - oatmeal, rye, barley, cornmeal, buckwheat etc. The multicooker has a very useful function - delayed start - I put all the ingredients in it in the evening and in the morning the kasha is ready, warm, good, swollen and perfect. I recommend this for the busy and practical moms, that's the only reason I bought the multicooker.
In addition, I have detailed 2 methods. You'll see it can be more creamy (especially for children) or with bigger flakes - this is the option I like the most.
Read the recipe carefully. I hope it's useful and interesting for everyone. Don't forget to read about the benefits of oatmeal. Cook porridge at least 1-2 times a week and you won't have problems with digestion, plus, you'll have significant vitamins and important nutrients.