Ovsyanaya Kasha

Name: Ovsyanaya Kasha
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Russian
Ingredients: 1 cup rolled oats; 2 cups whole milk; 1 cup water; 2 tbsp unsalted butter, cubed; 1 tbsp granulated sugar; 1/4 tsp fine sea salt

A classic Russian breakfast porridge made by simmering rolled oats in milk and water, finished with butter and a touch of sugar.

17 minEasyServes 2280 cal/serving

RussianBreakfastStovetopVegetarianHalal-friendlyKosher-styleNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeShellfish-FreeSesame-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

1 cup rolled oats
2 cups whole milk
1 cup water
2 tbsp unsalted butter, cubed
1 tbsp granulated sugar
1/4 tsp fine sea salt

Instructions

1

In a medium saucepan, combine 2 cups whole milk, 1 cup water, 1 tbsp granulated sugar, and 1/4 tsp fine sea salt over medium heat until gently simmering.
2

Stir in 1 cup rolled oats and reduce the heat to low.
3

Cook for 10 to 12 minutes, stirring frequently, until the oatmeal reaches a thick, creamy consistency.
4

Remove from heat, stir in 2 tbsp cubed unsalted butter until completely melted, and let rest covered for 3 minutes before serving.

Questions

Can I make Ovsyanaya Kasha dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 2 tbsp unsalted butter, cubed. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Ovsyanaya Kasha gluten-free?

Yes. The gluten in this entry is 1 cup rolled oats. Swap the oats for certified gluten-free oats. Everything else proceeds as written.

How long does Ovsyanaya Kasha keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ovsyanaya Kasha?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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