Banana Porridge with Tahini and Date Syrup
An unusual but truly delicious porridge (or even dessert): earthy sesame paste pairs wonderfully with the dark, rich fruitiness of date syrup when you drizzle them over oats cooked with banana, cinnamon and optional vanilla.
Ingredients
For the porridge
- 45 g rolled oats
- 1 medium ripe banana (peeled then roughly chopped)
- 200 - 225 ml milk
- 1 tsp vanilla extract (optional)
- 0.5 tsp ground cinnamon
To serve
- 1 rounded dsp tahini sesame paste
- splash of milk
- date syrup (to taste)
- toasted sesame seeds (preferably a mixture of black and white)
- ground cinnamon for sprinkling
Instructions
-
To cook in a microwave
Put all the porridge ingredients, but only 200ml of the milk, into a large, microwave-safe bowl and stir.
Microwave on high for 2½ minutes. Stir, then microwave for another 2½ minutes or until the oats are done to your liking. Add extra milk during the cooking if the porridge seems too thick.
Note: with some microwaves or with finer porridge oats you may only need 2x 2 minutes cooking.
Leave to stand while you complete step 2.
To cook in a saucepan on top of the stove
Put all the porridge ingredients, but only 200ml of the milk, in a small saucepan. Place over medium heat and stir frequently until the oats are cooked to your liking. Add extra milk during the cooking if the porridge seems too thick.
-
Put the tahini in a small bowl and whisk in enough milk to give a pouring consistency.
-
Transfer the porridge to a serving bowl then swirl over the tahini, drizzling from the end of a spoon.
Drizzle over some date syrup, then scatter over the toasted sesame seeds, sprinkle with cinnamon, and serve.