Date and Tahini Porridge
Makes 1 serving

INGREDIENTS
50 g Rolled oats (Dry weight.)
About 300 ml Water
2 Medjool, chopped (40 g) Medjool dates (Stoned weight.)
150 ml Unsweetened soya milk
2 tsp (12 g) Tahini
A pinch Ground cinnamon
A pinch Salt

METHOD
1. Put the oats, chopped dates, cinnamon, salt and water in a pan and simmer for five minutes, stirring, until the dates have broken down.
2. Stir in the soya milk and cook for one minute more.
3. Loosen the tahini with a spoonful of hot water and drizzle it over the bowl with a few flakes of salt.

Contains gluten cereals, soya and sesame.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.

RECIPE NOTES
No dairy and no powder, so the protein comes from the oats, the soya milk and the tahini and lands at 14 g. A scoop of pea protein stirred in off the heat would take it past 35 g and add about 115 kcal.
Dates cooked in with the oats melt into the porridge, which is what sweetens it. Two is plenty.

Full recipe: https://www.getfuel8.com/recipes/date-tahini-porridge
