photo: Vegetable Salad with Oatmeal

Vegetable Salad with Oatmeal

Sweetheads prepare a quick breakfast and a snack from oat flakes with berries, honey, nuts and yogurt. For those who prefer unsweetened dishes, we suggest trying out a vegetable salad with oatmeal. Consider the variety of plates: one refers to the category of rapid cooking, the others – for boiling. The first only steam with boiling water, they are tender, viscous and easily absorbed by the body. The others, not gone through the whole process of processing, closer to the whole grain, are necessarily cooked on fire, but they give a feeling of saturation for a longer time. For a business lunch or a walk, it is convenient to fill cans with lids and food containers with oatmeal – do not mix, lay in layers.
15 min
2 servings


  • Oat flakes
    150 g
  • Tomato
    1-2 pcs
  • Celery
    2 pcs
  • Cucumber
    0.5 - 1 pcs
  • Egg
    1 pcs
  • Cheese
    50 g
  • Vegetable oil
    30-40 ml
  • Lemon juice
    20 ml
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Pour thin oat plates with steep boiling water, salt, optionally season with herbs, pepper, stir and insist under the lid until swelling and viscosity. If you use oatmeal, cook according to the instructions. Time usually takes more: about 20-25 minutes – for unprocessed steaming flakes are not enough, such are boiled.
  • 2. In parallel, wash the vegetables, greens, cook hard-boiled eggs. The method of cutting slicing for a salad with oat flakes is not of fundamental importance, act arbitrarily. So, our step-by-step recipe with the photo advises the cucumber to chop for rounds, then divide the bars and across once again– cubes. Vegetables, stems are better not to crush too finely, so that the juice is preserved.
  • 3. Chop young stems of nice-spicy celery for short straws. If the petioles are taken with a dense shell, at first remove the entire length of the fibrous strips.
  • 4. Cut sweet fleshy tomatoes at large fragments – do not forget to remove the growth site of the peduncle.
  • 5. Crumble or leave the cooled and shelled egg in large circles, lobules-quarters. Cut cheese (soft, curd, ripe, pickled, the other – to choose from) into cubes or chip.
  • 6. Whip the delicious lean oil, lemon juice, black pepper, salt, chopped dill, parsley for filling.
  • 7. Interlace oatmeal with vegetable slicing in a jar or a bowl, butter, put cheese and egg on top, decorate with a green branch – serve salad with oatmeal warm or chilled.
  • 8. Bon Appetite!