Tahini, Date & Sesame Suhoor Porridge
Breakfast · Middle Eastern · Ready in 12 min · Serves 2
Oats simmered in oat milk with chopped dates, finished with tahini and toasted sesame. A warm, dairy-free 706-calorie bowl in twelve minutes.
Per serving
- Calories
- 706
- Protein
- 19 g
- Carbs
- 99 g
- Fat
- 26 g
- Fibre
- 16 g
Vitamins and minerals, % of a day’s needs
- Iron43%
- Vitamin D0%
- B120%
- Zinc49%
- Magnesium48%
- Omega-317%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 160 g Oats
- 480 ml Oat milk
- 55 g Dates
- 46 g Tahini
- 20 g Sesame seeds
- 1 tsp Cinnamon
- 0.3 tsp Salt
Method
- 1
Stone the 55g of dates if they still have stones and chop them small, so they melt into the porridge rather than sitting in it.
- 2
Toast the 20g of sesame seeds in a dry saucepan over medium heat for 2 minutes, shaking the pan, until they smell nutty and turn a shade darker. Tip them out and set aside.
- 3
In the same saucepan over medium heat, stir the 160g of oats with the 480ml of oat milk, the chopped dates, 1 teaspoon of cinnamon and a quarter teaspoon of salt. Simmer for 6 minutes, stirring often, until it is thick enough to hold a trail from the spoon.
- 4
Off the heat, stir in the 46g of tahini, which keeps it silky rather than grainy. Divide between 2 bowls and scatter with the toasted sesame seeds.
