Date & Banana Porridge Recipe

soak dates

If your dates are a little dry, pit and chop them and place in a small bowl. Pour 2–3 tablespoons of hot water over them and let sit 5–10 minutes to soften. Reserve the soaking liquid.

Peel the ripe banana. Reserve half for mashing into the porridge and slice the other half for topping.

blend

Place pitted dates (softened if you soaked them) and 1–2 tablespoons of the reserved soaking liquid (or fresh warm water) into a small blender or food processor. Add vanilla extract and blend until you have a smooth, thick purée. If needed, add an extra teaspoon of water to reach a spreadable consistency.

In a small saucepan over medium heat, combine the milk and water and bring just to a gentle simmer (do not boil vigorously).

Add the rolled oats and the pinch of salt to the simmering milk mixture. Stir to combine.

Stir in the mashed half banana, date purée, ground cinnamon and optional cardamom. Reduce heat to medium-low.

Cook, stirring frequently, until the oats are tender and the porridge has thickened to your liking, 5–7 minutes for rolled oats. If the porridge becomes too thick, stir in extra milk (1–2 tablespoons at a time) until you reach the desired consistency.

Taste and add maple syrup or honey if you want additional sweetness. Stir well to combine.

Remove from heat and let sit 1 minute; the porridge will continue to thicken slightly.

Spoon the porridge into a bowl. Arrange sliced banana and chopped dates on top.

Sprinkle toasted chopped nuts and flax or chia seeds over the porridge for crunch and extra nutrition.

If desired, drizzle an extra teaspoon of maple syrup and a splash of milk. Serve warm.