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ration book porrdige in bowl

Ration Book Porridge

Janice Pattie
A WW2 oatmeal recipe that is still delicious, warming and filling.
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Prep Time 2 minutes
Cook Time 10 minutes
Overnight Soak 8 hours
Total Time 8 hours 12 minutes
Course Breakfast
Cuisine Irish, Scottish
Servings 4
Calories 154 kcal

Ingredients
 

Recipe 1

  • 160 g steel cut or pinhead oatmeal
  • 1140 ml water
  • 2 tsp salt

Instructions
 

Recipe 1

  • 160 g steel cut or pinhead oatmeal, 1140 ml water
    Soak the steel cut or pinhead oatmeal in water overnight.
  • 2 tsp salt
    Next morning add salt, bring to the boil and boil for 15-20minutes, stirring occasionally to prevent sticking.
  • Serve warm with milk or cream.

Notes

To make with rolled oats or barley:

220g rolled oats or barley kernels
1140 ml water
2 tsp salt
Mix the rolled oats or barley kernels with a little cold water. Boil the rest of the water and pour onto the oats stirring well. Add the salt and boil the porridge for 5-10 minutes stirring at intervals.
 

Nutrition

Calories: 154kcalCarbohydrates: 26gProtein: 6gFat: 3gSaturated Fat: 0.4gSodium: 1177mgPotassium: 0.2mgFiber: 4gCalcium: 29mgIron: 2mg