Measure the oats and water I multistainer volume of 160 ml. of Cereals from TM Mistral filled with liquid at the rate of 1:2. Given that after brewing, I was overpowered by the cereal in the oven with cream, water for brewing cereal I took a glass less.

Preheat the oven t 160 degrees. Three kinds of cereal are placed in different plates and fill with boiling water.

Cover the cereal and leave for 3 minutes. Strawberries, wash and dry. Separate cream warmed with sugar, stirring until the sugar is dissolved.

The flakes are spread in layers in the molds for baking, sprinkle top with fresh strawberries. The sequence of layers, buckwheat flakes, millet flakes, rice flakes or as desired. Each layer is lightly stamped. Spread the cereal and berries, leaving a little room for cream. Here I experimented a bit. First, the baked cereal in portioned ceramic plates and in jars. Breakfast at the Bank relevant to my daughter in connection with the beginning of the school year. And, secondly, a few molds I layers further prosail strawberries.

Prepared porridge pour in the hot cream. Top covered with foil. Put tins of porridge into a deep baking dish. In the form pour water (1/2 of the height of the tins of porridge). Tormented mess in the oven for 30-40 minutes.

In the finished porridge put a piece of butter.

The oatmeal with the taste and aroma of strawberries with cream!!