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WW2 Ration Book Porridge (pinhead/steel cut oatmeal)

Janice Pattie
WW2 Ration Book Porridge is a simple dish of oatmeal, salt and water. It may be simple but it also tastes good.
5 from 1 vote
Prep Time 2 minutes
Cook Time 15 minutes
Overnight soaking time 8 hours
Total Time 8 hours 17 minutes
Course Breakfast
Cuisine British, Irish, Scottish
Servings 1
Calories 270 kcal

Equipment

  • weighing scales
  • measuring jug
  • small saucepan
  • wooden spoon

Ingredients
 

Recipe 1

  • 70 grams pinhead (steel cut) oatmeal
  • 250 millilitres 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

Calories: 270kcalCarbohydrates: 46gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 51mgPotassium: 0.01mgFiber: 8gCalcium: 43mgIron: 3mg