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All About Oats
During rationing it was all about oats. They were an important staple. They were eaten as porridge (oatmeal), mixed in to: meat, bread, cookies. Other than bread they were a main filler.
My main breakfast during my rationing week was oatmeal. Fortunate for me I live in modern day, and have access to a microwave or gas stove (and I don't have to worry about fuel rationing)
My Oatmeal Recipe (using modern appliances)
-1/2 cup of rolled oats (don't use instant or quick cook)
-5oz of water
-Add your flavoring: cinnamon, pumpkin pie spice, nutmeg
Put everything in a microwave safe bowl.
Microwave for 2 minutes.
Stir, add your sweetener, and milk. Enjoy!
Here are a few recipes from a Ministry of Food Leaflet.
Porridge 1
NB – If thick porridge is preferred use the larger amounts of oatmeal, rolled oats or barley kernels. 4-6oz oatmeal
2 pints water
2 tsp salt
Soak the oatmeal in water overnight. Next morning add salt, bring to the boil and boil for 15-20 minutes, stirring occasionally to prevent sticking.
Porridge 2
6-8oz rolled oats or barley kernels
2 pints cold water
2 tsp salt
Mix the rolled oats or barley kernels with a little of the cold water. Boil the rest and pour on to the oats stirring well. Add the salt and boil the porridge for 5-10 minutes stirring at intervals.