How do you prepare the kissel correctly, and when is it best to drink it?

The powder is mixed with hot water and stirred thoroughly until it has a smooth, thick consistency: when brewed, the oat flakes in the product form a characteristic mucilaginous texture, which is what sets kissel apart from an ordinary instant drink. Use 150–200 ml of boiling water per sachet; after stirring, leave the kissel to stand for 1–2 minutes.

Kissel is best drunk warm: a hot drink containing fibre is more comfortable to tolerate than a cold one. Many people choose to take it in the morning, on an empty stomach or 20–30 minutes before breakfast, to give the fibre time to start working before the main meal. Taking it in the evening is also common, especially if there is no time in the morning.

An important point: plant fibre works more effectively when you drink enough water throughout the day. If you drink too little fluid, fibre can have the opposite effect and cause a feeling of heaviness. So on days when you take the kissel, make sure your total water intake is no lower than usual.

If your gut is sensitive to an increase in dietary fibre, it makes sense to start with half a portion and gradually work up to a full one: this reduces the likelihood of bloating in the first few days.