Breakfast
Date and Tahini Porridge
Oats cooked with chopped dates until they melt in, finished with soya milk and a drizzle of tahini. No dairy and no powder, 421 kcal.
- Calories
- 421kcal
- Protein
- 14g
- Fat
- 13g
- Carbs
- 60g
Per serving, makes 1. 8 minutes of work. Published 8 September 2026.
Allergens
- Gluten
- Soya
- 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.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Rolled oats50 g
Dry weight.
- WaterAbout 300 ml
- Medjool dates2 Medjool, chopped (40 g)
Stoned weight.
- Unsweetened soya milk150 ml
- Tahini2 tsp (12 g)
- Ground cinnamonA pinch
- SaltA pinch
Method
Put the oats, chopped dates, cinnamon, salt and water in a pan and simmer for five minutes, stirring, until the dates have broken down.
Stir in the soya milk and cook for one minute more.
Loosen the tahini with a spoonful of hot water and drizzle it over the bowl with a few flakes of salt.
Worth knowing
- 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.
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.