This will make much more date caramel than you need for the porridge. It will keep happily in the fridge for up to 5 days. Use it to top your porridge for a week, or drizzle over ice cream, baked apples puddings or brownies for an indulgent treat.

Serves 2.

INGREDIENTS

• 175 g / 1 cup dates, pitted
• 250 ml / 1 cup of boiling water
• 25 g butter
• 1 teaspoon sea salt flakes

• 75 g / 3/4 cup rolled oats
• 2 tbsp sesame seeds
• 2 tbsp sunflower seeds
• 2 tbsp chia seeds
• 500 ml / 2 cups of boiling water
• 250 ml /1 cup milk (almond, cow, soy)

METHOD

1. To make the date caramel combine the dates, boiling water and butter in a blender. Allow to stand for 5 minutes to soften the dates. Then blend until smooth and add salt to taste.
2. To make the porridge combine the oats and seeds with the water and milk and cook over a medium heat for 5-10 minutes until the oats have plumped, absorbed most of the liquid and drop easily off a spoon. Drizzle with the date caramel before serving and serve with a little extra milk on the side.