Porridge with dates and pecans
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Porridge with dates and pecans
Recipe by Annie Bell
Top your porridge with date syrup and pecans for a filling breakfast
Serves: 2
Prep time: 10 minsTotal 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 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.
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.
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
- 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.
- Drizzle the syrup over the porridge, then scatter over the pomegranate seeds, dates and pecans.
