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Magical Oatmeal with Honey

Breakfasts Regional Cuisine of Poland 15 min Easy 23 wyświetleń ~15.27 PLN - (0)
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Description

Magical oatmeal with honey is an aromatic, warming Polish-style breakfast that combines creamy oats with caramelized apple and the sweetness of natural honey. The dish is quick (about 15 minutes), filling, and rich in fiber and healthy fats if you add nuts. Perfect for frosty winter mornings — the apple and cinnamon provide a pleasant spicy note, honey adds sweetness, and optional raisins and walnuts add texture. Serve with a cup of tea with lemon or a small natural yogurt; it also works great as a light meal after a morning walk.

Ingredients Used

Ingredients (9)

Servings:
2
  • Oat flakes 100 g
  • Milk 300 ml
  • Honey 30 ml
  • Butter 10 g
  • Apple 0.8 szt. (~150 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Raisin 30 g
💰 Szacowany koszt dania: ~15.27 PLN (7.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Oatmeal

1

Prepare the tools: a small saucepan (volume about 1–1.5 l), a wooden spoon or silicone spatula, a frying pan for cooking the apple (preferably 20 cm in diameter), a cutting board, and a sharp knife. Weigh all the ingredients according to the list (oats 100 g, milk 300 ml, etc.).

Use a kitchen scale to weigh the flakes and honey; accurate proportions will help achieve a creamy consistency. If you don't have a scale, measure the flakes with a cup (1 cup ≈ 90–100 g).
2

Prepare the apple: wash it, place it on a cutting board, cut out the core using a sharp knife, and slice it into pieces about 4–5 mm thick. If you prefer smaller pieces, cut the slices in half or quarters.

Use a sharp chef's knife or utility knife; dull knives slip and are dangerous. Do not peel the apple if the skin is nice — it will add color and fiber.
3

Heat a pan over medium heat, add butter (10 g). When the butter melts and starts to bubble slightly (after about 30 seconds), add the apple slices and sprinkle with 1 teaspoon of cinnamon (from the prepared 2 g). Fry for 3–4 minutes, stirring every 30 seconds, until the apple softens and begins to caramelize slightly — the edges should be golden, but the pieces should not fall apart.

The best is a non-stick pan with a diameter of 20–24 cm. If the apple browns too quickly, reduce the heat — we want to soften it, not burn it.
4

In the meantime, pour the milk (300 ml) into a medium saucepan and heat over medium heat. When the milk starts to gently steam and the first bubbles appear at the edges (temperature around 80°C, just before boiling), add the oats (100 g) and a pinch of salt (1 g). Immediately reduce the heat to low and stir vigorously with a wooden spoon, spreading the oats evenly in the milk.

Use a heavy-bottomed saucepan (1–1.5 l) to avoid sticking. Control the temperature: the milk should not boil vigorously — otherwise, the flakes will burn. This step is crucial for achieving a creamy consistency.
5

Cook the oatmeal over low heat for 6–8 minutes. Stir every 30–60 seconds, moving from the edge to the center, to prevent sticking and evenly release the starch from the flakes. After 6 minutes, check the consistency: the flakes should be soft, the mixture creamy and slightly thickening — if they are still hard, cook for another 1–2 minutes.

If the oatmeal becomes too thick, add a tablespoon of cold milk and stir. If it is too runny, cook for a shorter time or increase the temperature for a moment, stirring.
6

Remove the saucepan from the heat and wait 30 seconds. Add honey (30 g) and a teaspoon of butter (if you want extra creaminess; you can use the rest of the butter) and stir vigorously until the ingredients are combined. Taste and season with an extra pinch of cinnamon if needed.

Add the honey only after removing from heat — high temperatures can reduce its beneficial properties and alter the taste. Stir with a wooden spoon until the honey is completely dissolved.

Serving

7

Spoon the oatmeal into two bowls. Top with the caramelized apple slices from the pan. Optionally sprinkle with chopped walnuts (30 g) and raisins (30 g). For decoration, drizzle a little honey and dust with a pinch of cinnamon.

Use shallow, wide bowls — oatmeal looks better when it's slightly flattened. Additionally, you can add a tablespoon of natural yogurt for a contrast in acidity.

Tips

8

Adjusting the consistency: for a thinner porridge, add 30–60 ml of milk. For a creamier consistency, use 3.2% milk or mix in 1 tablespoon of homogenized cheese at the end. Vegan version: replace milk with oat drink and use maple syrup or date syrup instead of honey.

Do not cook the flakes for too long — overcooking will make them rubbery. Instead of continuous stirring, you can use finer (instant) flakes and shorten the cooking time, but the taste and texture will be less pronounced.

Storage

9

If you prepare the oatmeal in advance, store it in an airtight container in the fridge for up to 24 hours. Before serving, reheat it over low heat, adding 1–2 tablespoons of milk to restore its creamy consistency. Freezing oatmeal with dairy additions is not recommended.

Heat slowly to avoid burning. If the oatmeal becomes too thick after cooling, gradually add milk and stir until the desired consistency is achieved.

Fun Fact

💡

Oatmeal has been a staple breakfast in many regions of Poland and Europe for centuries; oats are a traditional ingredient in ancient mountain and peasant cuisines due to their durability and nutritional value.

Best for

zimowe poranki szybkie śniadanie po spacerze posiłek regeneracyjny po sporcie

Tips

🍽️ Serving

Serve hot, in a wide bowl. For contrast, add natural yogurt or fresh sour fruits (e.g., a few slices of kiwi). Sprinkle with freshly ground cardamom or a bit of lemon zest for a refreshing touch.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. To reheat, use a saucepan over low heat, adding milk by the tablespoon to restore creaminess. Do not freeze the prepared oatmeal with milk (texture change).

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