Salted date and tahini porridge
It’s time for your monthly oaty inspiration courtesy of our talented friend of the brand @grounded_kitchen where Isabella brings to life simple everyday oat based recipes, utilising your favourite oat m!lk. Next up is a rather timely decedent yet nourishing Salted Date and Tahini Porridge, perfect for warming up for the inevitable Christmas over – indulging.
Salted date and tahini porridge
Oats x dates x tahini is a combo I could never tire of. This recipe is designed to be a balance of wholegrain carbohydrates (from the oats), protein (from plants), fibre (oats & banana) and good fats (tahini & lsa).
The ingredients, serves 1:
For the base
* ⅓ cup quick oats
* 1 cup Otis Oat M!lk, the everyday one
* ½ cup water
* 2 tsp cinnamon
* Pinch salt
* 1 serve// 30g vanilla plant protein
To top
* 1 tbsp hulled tahini
* 2 tsp date syrup
* 1 tsp lsa (ground linseeds, sunflower seeds and almonds)
* ½ banana, sliced
* Pinch sea salt
The method:
In a saucepan over medium heat add the oats, oat milk and ½ a cup of water along with the cinnamon and sea salt. Bring to a boil then reduce and simmer, stirring occasionally until the oats have absorbed all the liquid and are thick and creamy. Next, stir through the vanilla plant protein, adding in any additional splashes of water as needed. Once the porridge has reached your desired consistency remove from the heat and pour into your favourite bowl.
Top with the banana, tahini, date syrup, lsa and a pinch of salt.
Enjoy.
Salted date and tahini porridge
Oats x dates x tahini is a combo I could never tire of. This recipe is designed to be a balance of wholegrain carbohydrates (from the oats), protein (from plants), fibre (oats & banana) and good fats (tahini & lsa).
The ingredients, serves 1:
For the base
* ⅓ cup quick oats
* 1 cup Otis Oat M!lk, the everyday one
* ½ cup water
* 2 tsp cinnamon
* Pinch salt
* 1 serve// 30g vanilla plant protein
To top
* 1 tbsp hulled tahini
* 2 tsp date syrup
* 1 tsp lsa (ground linseeds, sunflower seeds and almonds)
* ½ banana, sliced
* Pinch sea salt
The method:
In a saucepan over medium heat add the oats, oat milk and ½ a cup of water along with the cinnamon and sea salt. Bring to a boil then reduce and simmer, stirring occasionally until the oats have absorbed all the liquid and are thick and creamy. Next, stir through the vanilla plant protein, adding in any additional splashes of water as needed. Once the porridge has reached your desired consistency remove from the heat and pour into your favourite bowl.
Top with the banana, tahini, date syrup, lsa and a pinch of salt.
Enjoy.