Porridge in the oven - the best recipes. How to properly and tasty cook porridge in the oven.

Porridge in the oven - the best recipes. How to properly and tasty cook porridge in the oven.

Porridge in the oven - general principles and methods of cooking

Russia has always been famous for crumbly and fragrant porridges, a rare guest was not treated to a wonderful dish, which was often seasoned with lard or cooked with sweet additives. Porridge could be liquid, sticky or cool, similar to a pie, in any case, she became a welcome guest on the noble tables and the hostess in the peasant huts. Several centuries ago, porridge was cooked in the oven, today the situation has changed, modern housewives use gas stoves and microwaves, but the most delicious porridge in the oven is obtained.

Porridge in the oven - food preparation

Before you start cooking porridge, grits (with the exception of manna and oatmeal) are carefully sorted out, removing the damaged grains. This is followed by the process of washing out the remaining impurities, cleaning the grain from dust and dirt. First of all, the grains are treated with hot water, then it is cold water. It is enough to wash the cereal 3-4 times, although in ancient times our ancestors changed water 7 times (there was an expression “wash in seven waters”).

After the grits are prepared for heat treatment, pour water or milk into the pan and boil as soon as the first bubbles appear, add the grits to the container.

Porridge in the oven - the best recipes

Recipe 1: Millet porridge in the oven

Pshenka is a traditional cereal for cooking porridge, the dish from it turns out a beautiful yellow color, which often attracts children who do not always look positively at such a useful product as porridge.


- 1 liter of fat milk;

- 1 glass of millet;

- 100 grams of butter;

- 2-4 tablespoons of sugar;

- salt.

Method of preparation

Pour the milk into a container for cooking porridge, add sugar and salt, bring the temperature of the milk to such an extent that the bulk ingredients are completely dissolved, add pure millet and butter. After you combine all the products, mix them thoroughly and put in a preheated oven for 1.5-2 hours. The degree of readiness of the dish can be determined by the attractive golden crust, after its appearance one should get the millet porridge from the oven, mix, add a little butter and serve.

Recipe 2: Corn porridge with raisins in the oven

Corn porridge is rich in vitamins and useful microelements, it has a specific taste that attracts many gourmands. The main advantages of porridge from corn is that it is hypoallergenic and not calorie.


- 1/2 cup of milk;

- 1/2 cup of water;

- 2 tablespoons of corn grits;

- 20 grams of raisins;

- 10 grams of butter;

- salt.

Method of preparation

Pour into a container in which porridge, water and milk will boil, add corn grits, salt and pre-soaked raisins (if you like sweet porridge, send some sugar there too). Place the pot or pot with mixed ingredients in the preheated oven.

Prepare the dish 40-45 minutes, about 20 minutes after the start of cooking the porridge should be stirred.

On the table corn porridge served with butter.

Recipe 3: Porridge with pumpkin and honey in the oven

An interesting recipe for sweet fragrant porridge, which will be loved by children and adults.


- 700 grams of pumpkin;

- 1 glass of millet;

- 2 cups boiling water;

- 2 tablespoons of honey;

- 2 tablespoons of sugar;

- 50 grams of butter.

Method of preparation

Millet wash, keep 30 minutes in boiling water. Peel the pumpkin, rinse and cut into small cubes.

Add millet, sugar, pumpkin slices to a pot or pot, pour honey and spread butter on the surface. Open pot or pot covered with foil.

Prepare the dish in the oven for one hour. Before serving, mix porridge and pour honey.

Recipe 4: Guryev porridge

Original semolina porridge with berries, candied fruits, raisins and nuts.


- 2/3 cup of semolina;

- 1 liter of milk;

- 100 grams of peeled walnuts;

- 20 grams of raisins;

- 50 grams of candied fruit;

- 20 grams of fresh berries;

- 4 tablespoons of sugar;

- 1 teaspoon of vanilla sugar;

- mint.

Method of preparation

Prepare the sweet ingredients for porridge. Nuts pour boiling water, leave for a few minutes, peel, spread on a baking sheet, sprinkle with 1 tablespoon of sugar, put in a preheated oven for 4-5 minutes. Raisin scalded with boiling water, letting it brew for 20 minutes. Chopped candied fruits. We start cooking porridge.

We pour 1/2 liter of milk into the pan, add sugar (plain + vanilla), semolina (do not forget to stir all the time so that lumps do not appear). After the porridge has thickened, it should be removed from the heat, add raisins and stir.

The remaining milk is poured into a baking dish, heated in an oven, constantly removing crusts. Spread porridge in layers: porridge, candied fruits, caramelized nuts, raisins, skins (the last layer is porridge sprinkled with sugar). Baked dish in the oven for 10-15 minutes. Before serving, decorate the porridge with mint and fresh berries.

Recipe 5: Barley porridge with mushrooms in the oven

When cooking pearl barley porridge with mushrooms, you can use fresh or dried mushrooms, it is up to the owner to decide what to choose.


- 1 cup pearl barley;

- 100 grams of dried mushrooms or 300 grams of fresh;

- 2 onions;

- 40 grams of butter.

Method of preparation

Barley for night is soaked in water, if dry mushrooms are used, they should also be soaked for 10-12 hours.

Mix the grits, mushrooms (if fresh mushrooms are used, boil them a little and fry with onions in vegetable oil) and butter, place in a baking container and cover with mushroom broth. Fluids should be 3-4 centimeters more than cereals.

Prepare the dish in the oven for 2 hours. After 1 hour, add the onion fried in vegetable oil until golden brown in porridge and cook another hour.

Oatmeal porridge - useful tips from experienced chefs

- Cereal for porridge must be of high quality, musty smell is not allowed, it indicates that the product is spoiled.

- Store the cereal in tin containers, so there will be no bugs in it, put a clove of garlic at the bottom of the jar, it protects the product from damage.

- If there is porridge after lunch or breakfast, put it in the fridge, warm it up, add some milk.

- When cooking porridge, pottery is often used to prevent it from cracking in the oven; soak it for 10-15 minutes in water beforehand.

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