Saffron & pistachio porridge with honey
A Middle Eastern breakfast for the galley that copes with rough seas, needs no fridge, about 10 min hands-on.
- Breakfast
- Middle Eastern
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- 👑 Luxury
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rolled oats200 g (50 g)
- UHT milk720 g (180 g)
- Saffron threads0.2 g (0.1 g)
- Pistachios (shelled)60 g (15 g)
- Honey40 g (10 g)
Method
- Steep the saffron in a little warm milk for 5 minutes.
- Simmer the oats in the rest of the milk; stir in the saffron milk.
- Top with chopped pistachios and honey.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Gluten, Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
- kcal
- 414
- protein
- 15 g
- fat
- 16 g
- carbs
- 55 g
- sugar
- 19 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