Mixture of premium quality from whole-ply grain of oats, wheat, rye, barley, triticale and flaxseed. In fact, I did not find linseed. In classical Russian oatmeal is not boiled. The taste of the mixture is far from oatmeal. Flakes are not completely boiled, not hard, just some texture is felt. To shorten the cooking time, it's best to pour boiling water overnight, then bring it to a boil in the morning, then add milk and butter, salt and sugar and boil for 3-4 minutes. Leave another couple of minutes under the lid and a perfect porridge.