During the chillier months of my childhood, I’d often bounce down to the kitchen for breakfast, all wrapped up in a bundle of warm clothes, to find a pot of oat porridge bubbling away. It was a bit of a staple morning time meal back then, living near the chilly borders of Scotland.

Scotland provides the optimal conditions to grow oats, so it was destined to find its way into our bellies. Porridge was inexpensive, easy, nutritious and filling.

I loved it, because not only was it always tasty and creamy, it was one of those breakfasts that I just knew was going to leave me feeling satiated.

This magic porridge pot has been one of my most loved breakfast recipes for years and features in my healthy vegan breakfast recipes collection alongside plenty more naturally sweetened morning ideas.

Date sweetened porridge

These days I often use dates to sweetened my porridge. Like in this recipe that I am sharing today. It’s my go-to sweetened.

Why use dates to sweeten porridge?

Dates are my favourite alternative to refined sugar. I’ve been using dates to sweeten things most of my adult life.

Here are my top reasons for using dates to sweeten my porridge…

• Dates give a natural release of fruit sugar
• They have a slower release of energy compared to white or brown sugar
• A delicious caramel taste
• Dates melt into the porridge when you heat and stir
• Dates are a whole, plant-based food

Feeding my guests on retreats as a plant-based chef

These days, I always make a massive magic porridge pot full of deliciousness when I am looking after a group on retreat, especially if the weather is a little on the cold side.

It always delights me to see people light up when they see porridge on the breakfast menu. It’s so nurturing and warm, it’s like a beautiful big-bear hug! The recipe I am publishing today is just the sort of thing I’ll serve for my guests.

I’m sharing the ‘porridge for one’ quantity here, but please do multiply and adapt to your hearts desire.

Oats and gluten-free?

With the increasing sensitivity to gluten in a lot of people, I use certified gluten-free Scottish porridge oats (oats are naturally gluten-free, although they tend to be produced in the same factory as wheat – and surprisingly contamination is common).

For more on oats and gluten free read this article here: Oats and the Gluten-free Diet

Thank you for tuning in. I have plenty of other delicious recipes on this website, so be sure to have a look around: Anastasia Eden’s Plant-Based Recipes

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My Magic Porridge Pot Recipe (gluten-free, dairy-free)

Yield: 1 bowl

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

An easy, creamy, gluten-free, dairy-free breakfast porridge made with organic dates, cinnamon and gluten-free, Scottish porridge oats.

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Ingredients

• 5 organic dates (pitted)
• 50g (1/2 cup) porridge oats
• 375ml (1 1/2 cup) plant-based milk
• 125ml (1/2 cup) water
• 1 teaspoon ground cinnamon
• 1 teaspoon maple syrup (optional)
• 1 heaped teaspoon sugar-free fruit spread (optional)
• 1 tablespoon coconut cream (optional)

Instructions

Chop the dates into thin slices.

Add the oats, chopped dates, plant-based milk, water and ground cinnamon to a small pan.

Turn on the heat and bring to the boil, stirring the contents occasionally with a wooden spoon.

Put on a loose fitting lid and return to stir frequently over a fifteen minute period. Press down on the chopped dates with your wooden spoon to encourage them to break down and 'melt'. The idea is that the dates provide a gentle sweetness to the porridge, by infusing in to the rest of the ingredients. If the porridge thickens up too much add a little extra plant-based milk or water.

After 15 minutes you can turn off and allow to cook in its own heat until you are ready to eat OR serve immediately.

Add any optional extras that you fancy. Maple syrup and fruit spread help to give it an extra sweetness. Creamed coconut will give it an extra creaminess (and naturally add to the sweetness too).

Enjoy.

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Anastasia
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