Twice this school year I created seminars for our Encore extension program centered around the evening meal for ancient Romans.  In general, ancient Romans ate light meals for breakfast and lunch and then feasted and enjoyed family and friends for the late afternoon or evening meal.  Upper class Romans more than likely had a different experience than even average middle class Romans.  Throughout the Roman period the general Roman populace was dependent on grains as different Roman politicians used subsidized or even free grain rations as a political tool.  So how did the Romans consume all of those grains?

I ran across Punic porridge and found another breakfast recipe that is delicious.

I didn’t follow the exact recipe as I only had steel cut oats and mozzarella cheese on hand at the time.

  • 1 cup steel cut oats – bring to a boil in 1.5 cups water.
  • 1 block serving of fresh mozzarella cheese – 1.5-3 ozs.  Add the cheese toward the end of cooking the grains.  Make sure there is some moisture left in the grains.
  • 1 tbsp honey – add 1-2 minutes after the cheese.

***I skipped the egg***

This morning I wanted to try something without the cheese so I changed and added a few things.

  • 1 cup steel cut oats
  • 1 can coconut milk – cook the oats in the coconut milk.
  • 1/4 cup raisins – add the raisins toward the end while there is still some moisture in the grains.
  • 1/4 cup slivered almonds – add when adding the raisins.
  • 1/4 cup maple syrup – put in at the end ***this was too much, but it sure tasted fantastic!***

Cook a little longer until the porridge is your desired consistency.

Use coconut or a nut based milk to make this a delicious plant based breakfast that will start your day with a ton of energy and vitamins and minerals.

Plant based Punic PorridgeThis was fantastic!  Both my 7 year old and 18 month old gobbled it up.  It tasted awesome but… it is loaded with calories and carbs.

Punic Porridge Minerals


But it is also loaded with some important minerals.

Manganese and Selenium are often neglected minerals.  This is a great way to start your day on the right track.




I will try some things in the future to change it up.

  • Swap oats for millet, buckwheat, quinoa or another ancient grain.
  • Use some coconut cream that I will add at the end of the cooking process like the cheese in the original recipe.
  • Slow cooking the grains with beans and adding coconut cream at the end to create a side dish with a dinner meal.
  • Swap almonds with walnuts or other seeds or nuts.

Adding Punic porridge to my repertoire of cocoa buckwheat and millet offers me a variety of ways to consume ancient grains that maintains novelty with the food.