Middle Eastern
Date oat breakfast
Creamy oats sweetened with dates and almonds.
- 10minutes
- 3servings
- 349kcal each
- 14gprotein
Ingredients
The amounts here and inside every step follow this number.
- Oats 120 g
- Milk 450 ml
- Dates 6
- Almonds 23 g
- Honey ¾ tbsp
From the cupboard
- A pinch of salt (optional)
What you will need
Small saucepan, Wooden spoon, Knife and board
Method
-
1
Chop the toppings 3 min
Remove the stones from the dates and chop them. Roughly chop the almonds.
In this step
- Dates6
- Almonds23 g
Ready when: Dates and almonds are in small pieces.
-
2
Warm the milk 3 min
Pour the milk into the saucepan and heat on medium until small bubbles appear at the edges. Do not let it boil over.
In this step
- Milk450 ml
Ready when: Tiny bubbles around the edge.
-
3
Cook the oats 5 min
Stir in the oats and half the dates. Turn to low and cook, stirring often so it does not stick.
In this step
- Oats120 g
- Dateshalf — 3
Ready when: The porridge is creamy and coats the spoon.
-
4
Serve 2 min
Spoon into bowls and top with the rest of the dates, the almonds and a drizzle of honey.
In this step
- Datesthe rest — 3
- Almonds23 g
- Honey¾ tbsp
Ready when: Warm bowls with toppings.
Cook Date oat breakfast from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
