Date & Banana Porridge (v) Recipe

1. Prepare dates

If your dates are slightly dry, pit and soak the 4 Medjool dates in 1/4 cup hot water for 5–10 minutes to soften. Reserve the soaking liquid (strain and keep). If dates are fresh and soft, skip soaking.

2. Mash banana

Peel the ripe banana and mash it in a small bowl with a fork until mostly smooth (few small lumps are fine).

3. In a medium saucepan, combine 2 cups plant milk and 1 cup water. Add the rolled oats and stir to combine. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

4. Once the oats begin to thicken (about 5–7 minutes), reduce heat to low. Add the mashed banana, pitted dates (or the softened dates plus 1–2 tablespoons of the reserved soaking liquid), and 1 tablespoon ground flaxseed. Stir thoroughly to incorporate.

5. Continue to cook on low, stirring frequently, for another 2–4 minutes until oats reach your desired creaminess. If the porridge becomes too thick, add a splash of plant milk or some of the reserved soaking liquid to loosen.

6. Stir in 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of sea salt. Taste and adjust: add 1 teaspoon maple syrup or agave if you prefer a sweeter porridge, or more cinnamon for spice.

7. Divide the porridge between bowls. Top each portion with sliced banana, chopped toasted walnuts or pecans, extra chopped dates or a drizzle of date syrup, and pumpkin or hemp seeds. Add an extra splash of plant milk if desired.

8. Serve warm. Leftovers can be refrigerated in an airtight container for up to 2 days; gently reheat with a little plant milk and stir to restore creaminess.