This sticky date porridge is a warm, comforting bowl that tastes just like dessert only nourishing enough for breakfast! Creamy oats are infused with cinnamon and vanilla, then boosted with protein for a satisfying start to the day. Topped with a rich, naturally sweet date caramel, fresh fruit and a drizzle of maple, this porridge is the perfect balance of cosy, indulgent and wholesome.

Serves: 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.