WW2 Ration Book Porridge is a simple dish of oatmeal, salt and water. It may be simple but it also tastes good and was a staple in wartime Britain, as the oats were homegrown, cheap and plentiful.
Why make WW2 Ration Book Porridge?
There are many good reasons to eat porridge, it’s known to lower cholesterol, it’s low in fat and high in fibre. It’s also packed full of vitamins and there is some evidence that it has anti-inflammatory properties. And if you make it well then it’s really very delicious indeed.
Was oatmeal rationed in WW2?
A number of other items, such as tinned goods, dried fruit, cereals including oatmeal and biscuits, were rationed using a points system. The number of points allocated changed according to availability and consumer demand.
However the Government subsidised oatmeal so that everyone could afford to buy it. As oats were home grown, mainly in Scotland, this also saved on precious shipping space.
Porridge was also a filling and nutritious breakfast which helped everyone get on with the hard work needed for the war effort. Oatmeal wasn’t only used for breakfast porridge, it was used in baking, to thicken soups and stews and to bulk out rationed ingredients.
Ministry of Food Leaflet No. 22 – Breakfast Dishes
Ministry of Food Leaflet No. 22 is all about Oats and Barley and features amongst others, two porridge recipes and a ‘Swiss Breakfast Dish’ which appears to be a version of Bircher Muesli.
If you’d like to find out more about rationing and links to more recipes check out WW2 Ration Book Recipes.
What ingredients do I need to make WW2 Ration Book Porridge?
You only need 3 ingredients:
- oatmeal
- water
- salt
A full list of the ingredients and the required quantities is found in the recipe card at the end of this article
What kind of oatmeal should I use?
There are four main types of oatmeal available that are suitable for making porridge, they are:
Rolled Oats
Rolled oats are probably the type of porridge oats you probably know best. They are flat and flaky and have been steam processed so are quick and easy to cook. They take only 3 or 4 minutes on the hob or in the microwave and you will have a delicious, creamy filling porridge. I use rolled oats for my recipe for Perfect Scottish Porridge.
Instant Oats
Instant Oats have been cut very thinly and processed by cooking longer with steam than rolled oats. The texture of the porridge you make with instant oats is much softer than with the other types of oats. Follow the directions on the pack for the best results.
Medium Oatmeal
Oatmeal is made with stoneground oats, using traditional milling stones. It is milled to different grades: coarse, medium or fine. Use medium oatmeal for porridge and cook for about 10 minutes in a pot or the microwave. You will need to stir frequently.
Pin Head (Steel Cut)
Pinhead or steel-cut oats are the least processed and most traditional oatmeal. The outer husk of the whole grain is removed before the inner groat is cut into three pieces. Pinhead oatmeal makes a substantial, chewy nutty porridge.
Although rolled oats were available during WW2 I am using pin head oatmeal. This was the oatmeal that my grandmother used and produces a very delicious bowl of porridge.
Do I have to add salt to my porridge?
My father always made his porridge with quite a lot of salt and this put me off when I was a child. However, you really do need a small amount of salt to bring out the flavour of the oats, even if you plan to add something sweet on top.
Can I increase the quantities?
The quantities in the recipe card at the bottom of this article provides a generous portion for one person. Simply increase each ingredient by as many people as you need to feed. And remember to increase the size of the saucepan and to stir frequently to prevent the porridge sticking to the bottom.
Can I make the porridge ahead of time?
Porridge is best eaten freshly made as it will become thicker and more sticky if it cools. And it will not regain its original texture when reheated. There are stories of country people pouring cooked porridge into a clean drawer, once it was set they would cut out a slice to eat. But I really don’t recommend that!
Hay Box
During WW2 one way to get ahead, and also save fuel, was to make a hay box. Your cooking pan would be brought to the boil, the lid put on tightly. Then the pan was placed in a stout box that was filled with layers of newspaper and dry hay. Hay was also packed around the sides of the pan and over the top, then a the lid of the box was shut securely.
In the morning the porridge would be cooked and ready to serve. This is a similar to cooking in an electric slow cooker but without any extra fuel.
Can I freeze WW2 Ration Book Porridge?
Unfortunately, this recipe is not suitable for freezing.
Vegetarian
This recipe contains no animal products and is suitable for a vegetarian diet.
Gluten Free
In theory, oatmeal should be gluten free but please check the packaging of your oatmeal to ensure that it meets your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve WW2 Ration Book Porridge?
If you want to serve your porridge as it was eaten during WW2 then you simply add some milk. This would most likely be accompanied by a cup of tea. Occasionally it was possible to get golden syrup, and a drizzle of syrup on porridge is an absolute delight.
If you lived in the countryside might be able to keep bees and harvest some honey to add to your bowl of oatmeal. In summer and autumn there were apples and plums. And, of course, you could forage for blackberries to stew. Although it’s unlikely that there would be sugar to add to the fruit, but it would make a nice addition to the plain porridge.
Today you have many more options with all kinds of sweet spreads and syrups to top your porridge. Nuts, seeds and dried fruit make a tasty addition as does a sprinkle of cinnamon.
More WW2 Ration Book Recipes
WW2 Ration Book Porridge (pinhead/steel cut oatmeal)
Equipment
- weighing scales
- measuring jug
- small saucepan
- wooden spoon
Ingredients
Recipe 1
- 70 grams (⅓ cups) pinhead (steel cut) oatmeal
- 250 millilitres (½ pt) water
- 1 Pinch salt
Instructions
- Put 70 g (¼) steel cut or pinhead oatmeal in a saucepan.
- Add 250 ml (½ pints) water and leave to soak overnight.
- Next morning add a pinch of salt, bring to the boil and boil for 15 minutes, stirring occasionally to prevent sticking.
- Serve warm with milk, a drizzle of golden syrup, honey or some stewed fruit.
Nutrition
I consulted a number of sources when researching ww2 ration book recipes these included:
- The Imperial War Museum
- We’ll Eat Again by Marguerite Patten OBE
- The Wartime Kitchen Garden by Jennifer Davies
- Spuds, Spam and Victory: Rationing in the Second World War by Katherine Knight
This recipe was first published at Farmersgirl Kitchen in 2012.
Chele says
Great series of posts – and you can't beat a good old bowl of porridge to start the day!
Karen S Booth says
I am a porridge gal too……and I have relied on it for two breakfasts at least……I too like medium oatmeal (pinhead) and my dad likes his porridge with just salt and water. I am a bit of a wimp and like my porridge with milk and honey! Great post as always Janice, and love the original leaflet too, Karen
Jen says
This is porridge exactly how my Dad eats it with salt. These days I sometimes swap salt for cinnamon which he can’t get his head around. I like it cooked either way but never with sugar.
Janice Pattie says
Yes, it is the tradional way. But we have so many more options now.