Sticky Date and Brown Butter Porridge
Inspired by techniques from NYT Cooking.
Soft dates and nutty brown butter create instant sweetness in this two-bowl porridge, crowned with fresh fruit and optional cream.
Always check the labels of the products you use.
Method
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Equipment
- small saucepan
- wooden spoon
- measuring jug
- chopping board
- knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 506 kcal |
| Protein | 11.1 g |
| Carbohydrate | 79.1 g |
| of which sugars | 47.9 g |
| of which free sugars | 0.1 g |
| Fat | 18.6 g |
| of which saturates | 10.3 g |
| Fibre | 9.2 g |
| Salt | 0.33 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Porridge
- 14 g unsalted butter
- 4 Medjool dates, stoned and torn into pieces
- 120 ml water
- 300 ml whole milk (or plant milk)
- 70 g rolled oats (not instant)
- ¼ tsp vanilla
- 1 pinch ground cinnamon
To serve
- 1 pinch flaky sea salt
- 1 ripe pear, chopped (or other fresh fruit)
- 2 tbsp double cream (optional)
- 1
Brown butter and dates. Melt 14 g butter in a small saucepan over medium heat and cook, stirring, about 2 min until it foams and browns, then add 4 Medjool dates (torn into pieces) and 120 ml water; cook undisturbed 1-2 min until soft, then mash into a paste.
- 2
Grains and milk. Stir in 300 ml milk, 70 g rolled oats, ¼ tsp vanilla and a pinch of cinnamon.
- 3
Simmer. Bring to a simmer and cook 4-6 min, stirring now and then, until tender and as thick as you like.
- 4
Divide. Portion between 2 bowls.
- 5
Finish. Sprinkle with a pinch of flaky salt, add chopped fresh pear (or other fruit) and a drizzle of cream if using.
Storage
Best served immediately; if you have leftovers, keep them covered in the fridge for 1 day and reheat gently with a splash of milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
