Plain porridge with banana
A American breakfast for the galley that copes with rough seas, one pot, needs no fridge, about 15 min hands-on.
- Breakfast
- American
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rolled oats240 g (60 g)
- UHT milk600 g (150 g)
- Banana240 g (≈ 2 bananas) (60 g (≈ 0.5 banana))
- White sugar24 g (6 g)
Method
- Simmer oats in milk (or half water) for 5 minutes, stirring.
- Top with sliced banana and a little sugar.
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 — always check the labels of what you buy.
Per serving
- kcal
- 396
- protein
- 13 g
- fat
- 9 g
- carbs
- 68 g
- sugar
- 21 g
- fibre
- 8 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