Go Back
Anna Lewandowska

Moroccan-style oat porridge

Oat flakes soaked overnight, cooked in coconut drink with halved dates, turmeric and ginger, topped with blueberries, chopped almonds and honey.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: Moroccan
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1/3 cup oat flakes
  • 2/3 cup coconut drink
  • 1/3 handful dried dates unsulphured
  • ground turmeric
  • ground ginger
  • 2 handfuls blueberries
  • 1 tablespoon almonds
  • 1/2 tablespoon honey

Method
 

  1. Soak the oat flakes in water overnight, then drain them in the morning.
  2. Pour the coconut drink into a pot, add the soaked flakes and the dates cut in half.
  3. Bring everything to a boil, then reduce the heat and cook until soft.
  4. Add the ground turmeric and ginger in the last couple of minutes and stir them through.
  5. Transfer to a bowl and top with the blueberries and chopped almonds.
  6. Sprinkle with honey at the end.

Notes

Ingredient quantities are taken from the recipe box as published; the spices are given without amounts, and a pinch of each suits one bowl. Calories are approximate.