Double Double Porridge (No Trouble): An Elizabethan Cookbook

He receives comfort like cold porridge. – The Tempest

One common food in Shakespeare’s time was porridge. Really, porridge is just oatmeal. In this recipe, I used steel cut oats since they are much less processed than quick oats and therefore closer to what they had in the 1600s. According to my research, porridge was sweetened with honey and topped with thick milk (like yogurt), seeds, nuts, and dried fruit.

In my recipe, I used nonfat plain Greek yogurt, though whole milk Greek yogurt would likely more comparable. I also used sunflower seeds and golden raisins. The oats end up very thick, so if you like your oatmeal more soup-like, you could thin it out with some milk.

It’s not an overly sweet dish, but it’s cheap and filling. Great for a stick-to-your-ribs breakfast on a cold morning!

Double Double Porridge (No Trouble)

Serves 2

1 cup steel cut oats

2 ½ cup water

Pinch salt

Greek yogurt


Dried fruit, seeds, or nuts for topping

Combine oats and water and bring to a boil. Reduce heat to low and boil uncovered 12-15 minutes until thick. Add desired toppings – Greek yogurt, honey, seeds, dried fruit, or nuts.


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