Date And Walnut Porridge
I often use sprouted oats for porridge because they are the creamiest, nuttiest and most delicious oats ever. They take quite a bit of cooking but you can soak them overnight if you like, and this reduces cooking time and makes for a creamier porridge. I don’t always use sprouted oats though: they’re expensive and sometimes I want to make creamy porridge quickly, in which case I use rolled oats.
I like porridge made with water. I often use medjool dates and mixed spice, or cinnamon, to flavour the porridge base, then you can add whatever extras you want. In this particular recipe I simply add goji berries and walnuts. Goji berries can be pretty hard and so I tend to soak in a little boiled water whilst I make my porridge, then add them once the oats are cooked.
Free from: soya
Gluten, wheat free: use suitable oats
This is a vegan recipe
- 1/2 cup sprouted (or rolled) oats
- 1 medjool date (pitted and finely chopped)
- 1/4 tsp mixed spice or cinnamon
- 6 walnut halves (broken into pieces)
- dried goji berries
If you want you can soak your oats overnight (or for a few hours): simply combine oats, date and spice, and add just enough water to cover. Refrigerate until ready to cook.
Before you start on the oats, pour a little boiled water over your goji berries. Allow them to soak and soften whilst you make the porridge.
If you haven’t already, mix oats, date and spice and add just enough water to cover. Microwave or heat in a pan until the water is absorbed. Add a little more cold water, stir and cook again. I cook like this until the oats have softened but there is still some texture. Cook longer if you prefer a creamier porridge.
Once the porridge is cooked, stir through the soaked goji berries, top with walnuts and serve.