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Porridge with dates and pecans


Serves: 2
timePrep time: 10 mins
timeTotal time:
Porridge with dates and pecans
Recipe photograph by Ant Duncan

Porridge with dates and pecans

Top your porridge with date syrup and pecans for a filling breakfast

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
432Kcal
Fat
19gr
Saturates
6gr
Carbs
48gr
Sugars
27gr
Fibre
6gr
Protein
13gr
Salt
0.2gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

  • 80g porridge oats - use gluten-free if required
  • 400ml milk of your choice - use plant milk if required
  • 4 tsp date syrup
  • 2 heaped tsp pomegranate seed
  • 2 dates, stoned and finely sliced
  • 5 pecans, finely sliced

Step by step

  1. Put the oats and milk into a saucepan over a medium heat, bring to a simmer, then cook for 5 minutes, stirring, until creamy. Spoon into 2 bowls.
  2. Drizzle the syrup over the porridge, then scatter over the pomegranate seeds, dates and pecans.

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