Almond & honey porridge
A Mediterranean breakfast for the galley that copes with rough seas, one pot, needs no fridge, about 10 min hands-on.
- Breakfast
- Mediterranean
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rolled oats200 g (50 g)
- UHT milk800 g (200 g)
- Almonds120 g (30 g)
- Honey40 g (10 g)
Method
- Simmer oats in milk 5 minutes.
- Toast chopped almonds in a dry pan.
- Top with almonds and honey.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Gluten, Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
- kcal
- 516
- protein
- 19 g
- fat
- 25 g
- carbs
- 58 g
- sugar
- 20 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes