Caramel date porridge
Ignore the price tag. Medjool dates are a brilliant substitute for sugary syrups and the perfect topping for your morning porridge. They're also rich sources of fibre, potassium and magnesium – three nutrients which are essential for healthy digestion.
Ingredients
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100g
rolled porridge oats
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1/2 tsp
ground sweet cinnamon
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Pinch of nutmeg
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2
ripe bananas, 1 mashed, 1 sliced
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250ml
semi-skimmed milk
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250ml
water
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1 tsp
vanilla bean paste
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6
medjool dates
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Vegetable oil or butter, for frying
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1 tsp
honey
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TO SERVE
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Small handful of pecan nuts, roughly chopped
Directions
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Tip the porridge oats into a small saucepan with the cinnamon, nutmeg and mashed banana. Stir well and add the milk, water, vanilla bean paste and a pinch of salt.
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Set over a low-to-medium heat and cook gently for 5-10 minutes until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.
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While the porridge cooks, place the dates and a pinch of salt in a separate saucepan with a splash of boiling water. Cook over a low heat, stirring occasionally, until a smooth pourable sauce forms, adding a splash of water if it starts to thicken too much. (Alternatively you can just use a blender).
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Meanwhile, heat a drizzle of vegetable oil or butter in a small frying pan and add the banana slices. Drizzle over the honey and cook over a medium heat until nicely caramelised.
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Divide the porridge between bowls and top with the date caramel (reserve any leftovers for my gingerbread pancakes). Garnish with caramelised bananas and a scattering of chopped pecan nuts, if desired.
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