Sticky Date Porridge

Makes: 1 | Time: 10 minutes

Ingredients:

For the oats:

• ½ cup Kunara rolled oats
• ½ cup Mandole almond milk
• ½ cup water
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ½ scoop Whole Earth & Sea Vanilla Protein

For the date caramel (makes extra):

• 15 Medjool dates, pitted
• 1 teaspoon vanilla extract
• 1 cup coconut cream
• Pinch of salt

For topping:

• 1 tablespoon date caramel
• Large dollop Greek yoghurt
• 1 banana, sliced
• 1 fresh fig, sliced
• Drizzle Kunara maple syrup
• Small drizzle almond milk

Method:

1. To make the date caramel, soak the Medjool dates in hot water for 10 minutes if they are firm, then drain.
2. Add the dates, vanilla extract, coconut cream and a pinch of salt to a blender. Blend until completely smooth and creamy. Store leftover caramel in an airtight container in the fridge.
3. In a small saucepan over medium heat, combine the rolled oats, protein powder, almond milk, water, cinnamon and vanilla extract.
4. Bring to a gentle simmer and cook for 5–8 minutes, stirring regularly, until thick and creamy.
5. Spoon the oats into a bowl and top with a spoon of date caramel, a generous dollop of Greek yoghurt, sliced banana and sliced fig.
6. Finish with a drizzle of maple syrup and a small splash of almond milk. Serve warm.