Pentargon's galley always has a box of Flahavan's Porridge Oats on board and in regular use.  Oatmeal is gluten free and can also be used as a stew filler,  a component of Bol Sauce and, in Winter, porridge. 

Porridge is like Cocoa in that either you know how to deal with it at stove level or you were not reared properly. 

Flahavan's is best prepared overnight by soaking a measure of oatmeal with a half-measure of water 

in a bain marie 

Take it up to  steam before going to bed to help it macerate.   In the morning, flood with full milk and stir as the bain-marie is brought up to steam.  Fold in a a generous spoon of Demerara  which contains nutrients not found in more refined sugars.  ​Porridge is not only very easy to make when you know how but it contains only whole ingredients.  Some like it salted and made with water and call it porage.  I like it the Irish way, Flahavans, milky and sweet.

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