| GRUEL | A thin porridge (usually oatmeal or cornmeal) (5) |
| POLENTA | Italian porridge usually of maize (7) |
| PANTAGRUEL | Giant struggle for breath over a thin porridge (10) |
| BEIGE | A fabric of undyed or unbleached wool; or, the neutral buff-, camel-, ecru-, fawn-, mushroom-, oatmeal- or oyster-like colour of said natural cloth (5) |
| BROSE | Porridge-type dish made of oatmeal or pease meal (5) |
| LUGER | In this form thin porridge was a weapon in enemy hands (5) |
| LORRY | Oatmeal or rye bread could be carried in one (5) |
| LUMPY | Like poorly made oatmeal or mashed potatoes |
| FARL | Meaning "fourth part", a quarter of a round cake or flatbread enriched with baking soda, buttermilk, oatmeal or potato (4) |
| PORRIDGE | A dish made from oatmeal or another cereal, cooked in water or milk to a thick consistency (8) |
| SKILLY | Silky it may be, about a litre of thin porridge (6) |
| MUSHY | Not firm at all like oatmeal or old bananas |
| COOKIE | Oatmeal or chocolate chip |
| LUMP | Glob in oatmeal or gravy |
| CEREAL | Oatmeal or corn flakes |
| SAND | Grains of oatmeal or biscuit perhaps (4) |
| SWILLS | Thin porridge could make one sick when airborne (6) |
| POSHO | Word used informally in Britain to refer to an aristo, toff, upper-class individual etc; or, in Swahili, cornmeal, daily rations, maize porridge or ugali (5) |
| GRUELS | Thin porridges |
| FINER | Like flour, vis-A -vis cornmeal |
