Banana cinnamon porridge
A Scandinavian breakfast for the galley that copes with rough seas, one pot, needs no fridge, about 15 min hands-on.
- Breakfast
- Scandinavian
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- 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)
- Banana240 g (≈ 2 bananas) (60 g (≈ 0.5 banana))
- Ground cinnamon2 g (0.5 g)
- Brown sugar40 g (10 g)
Method
- Simmer oats and milk 5 minutes, stirring.
- Slice banana on top.
- Sprinkle cinnamon and sugar.
In the galley
- Copes with a seaway — 4/5 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
🍬 Sweet tooth
- kcal
- 404
- protein
- 14 g
- fat
- 10 g
- carbs
- 67 g
- sugar
- 28 g
- fibre
- 7 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