Sticky Date Porridge

Sticky Date Porridge
Sticky Date Porridge

The mornings in Melbourne are still frosty and cold, so I’ve been loving a nice warm bowl of porridge for breakfast. And what could be better than a sticky date version that’s also boosted with good fats to keep you feeling full throughout the morning?

I developed this recipe for Natural Delights using their fresh Medjool dates. Although dates are high in natural sugars, I only use two in this recipe and balance them with good fats and protein from the coconut, tahini and oats.

In the past, I used to think dates made me bloated, but it turned out that I was just eating too many in one go (which is easy to do because they’re so delicious). Now I find that I can enjoy a couple at a time with no problems and they add such a beautiful caramel flavour to recipes.

Just to let you know, this is a sponsored post. However, what I write is always my own opinion and I only recommend things that I have personally used and would recommend to my family and friends. You can read my policy on sponsored posts here.

Fresh Medjool dates

Despite popular belief, Medjool dates are actually a fresh fruit, not dried like some other varieties. They’re harvested from the date palm, cleaned and packaged straight away, which is why you usually find them in the fresh fruit and vegetable section of the supermarket. They dry out naturally as they age, so it’s best to store them in the fridge or freezer to keep them soft and fresh.

Natural Delights Medjool dates are grown in sun-drenched Bard Valley, which sits between Arizona and California. Unlike some other brands, they don’t use any pesticides or additives. You can buy them at Woolworths in Australia and some independent supermarkets.

Sticky Date Porridge
Sticky Date Porridge

Sticky Date Porridge

Serves 1

Ingredients

  • 1/2 cup rolled oats
  • 1/4 cup unsweetened desiccated coconut
  • 1/2 cup water or unsweetened almond milk (or milk of your choice)
  • 2 x Natural Delights Medjool Dates, pitted and chopped
  • 1/4 teaspoon pure vanilla extract
  • Zest of half and orange
  • Tahini

Method

  1. Combine the oats, coconut, almond milk, chopped dates and vanilla extract in a small saucepan.
  2. Stir over a low heat until the oats are cooked through. (Alternatively, you can cook the porridge in a bowl in the microwave).
  3. To serve, top the porridge with the freshly grated orange zest and a drizzle of tahini.
  4. Enjoy while it’s still warm, adding some extra almond milk if desired.

Notes:

Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

You might also like my Grain Free Porridge.

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