Sticky Date Porridge

Sticky Date Porridge


  • 1/2 cup traditional rolled oats *
  • 1/4 cup unsweetened desiccated coconut
  • 1/2 cup unsweetened almond milk (or milk of your choice or water)
  • 2 x Bard Valley Medjool Dates, pitted and chopped
  • 1/4 teaspoon pure vanilla extract
  • Zest of half and orange
  • Tahini


  1. Combine the oats, coconut, almond milk, chopped dates and vanilla extract in a small saucepan. 
  2. Stir over a low heat until the oats are cooked through. (Alternatively, you can cook the porridge in a bowl in the microwave).
  3. To serve, top the porridge with the orange zest and a drizzle of tahini and enjoy while it’s still warm.

* Oats naturally do not contain gluten but as they are often processed on the same equipment as wheat they may contain traces of gluten. If you’re strictly gluten-free you can buy gluten-free oats.