Oatmeal porridge with butter and salt on a Trangia
Outdoor

Oatmeal porridge with butter and salt on a Trangia

A simple breakfast made on a Trangia. Oatmeal porridge cooked calmly and topped with a knob of butter and a little salt. Warm, soft and filling.

OutdoorCampingHikingFamily TimeVegetarianNordic
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Rate:
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10 min total
2 servings
Very Easy

Ingredients

servings

  • Porridge

    • 2 dl Rolled oats
    • 4 dl Water
    • 0.5 tsk Salt

  • Serving

    • 20 g Butter
    • 1 knsp Flake salt

Instructions

  1. 1

    Bring to a boil

    1. Put oats, water and salt in the pot and bring to a boil on the Trangia.
    2. Stir while it cooks so it does not stick.
    5 min
    Medium heat
    Pot
  2. 2

    Let it come together

    1. Turn down the heat and let the porridge simmer until soft and creamy.
    2. It can stay a little loose – it sets quickly.
    3 min
    Low heat
    Pot
  3. 3

    Add butter and salt

    1. Divide the porridge into bowls and place a knob of butter on top. Sprinkle with a little flake salt.
    2. Let the butter melt quietly into the porridge.
    2 min
    Bowl

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Details

Nutrition

Calories

350kcal

Protein

9g

Fat

15g

Carbs

45g

Serving Size

300g

Serving

Suggestions

  • • Eat it warm straight from the bowl.

Drink Pairings

  • • Alkoholfri: Black coffee

Side Pairings

  • • Bread with cheese

Dessert Pairings

  • • No dessert needed

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Store in the refrigerator and reheat gently.

Tips

Preparation

  • • Pack the oats in a small bag from home.

Cooking

  • • Stir regularly to avoid catching on the bottom.

Serving

  • • Butter and salt lift the porridge more than you might expect.

Variations

Flavor

  • Add a little honey for mild sweetness.

Health

  • Use milk instead of half the water for more body.

Method

  • Can also be made directly in a cup over a smaller flame.

Toppings

  • Fresh berries or toasted nuts.

Author

C

Camilla

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Author

C

Camilla

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