As the weather begins to warm up you’d think it might be time to start moving away from oatmeal – I however, strongly disagree! Although the term ‘fiber’ is not one which is high up on many of our health checklists, a lack of dietary fiber, among other things in our diets can be detrimental to health. According to the findings presented on nutritionfacts.org, a bowl of oatmeal for breakfast every morning can reduce risk for heart disease, type 2 diabetes, and even some cancers. All the more reason to keep creating more and more delicious oatmeal recipes? Yes please!
A new favourite oatmeal recipe of mine is definitely the winning combination of creamy tahini and sweet dates, and as I like to keep my breakfasts quick and simple, this breakfast bowl will only take 10 minutes to create (and even fewer to devour).
Prep time: 5 min
Cook time: approximately 5 min (or less)
1 cup rolled oats
1 cup water
1 cup almond milk (or other plant mylk)
1 tbsp tahini
8 dates (preferably medjool)
1/4 tsp pink salt
Begin on the date paste.
Boil a kettle and cover 6 dates in boiling water. Let the dates absorb the water for about 6 minutes.
While you wait, place the oats, water, almond milk, salt and 2 chopped dates in a small pot over a medium heat.
Stir and bring to a light boil, continue stirring until the oats are at the desired consistency. Add more liquid if necessary.
Drain the water from the dates and with a fork begin to mash the dates into a paste. I like to add a small amount of the drained liquid to help with the mashing process.
Top your oats with a drizzle of tahini, a sprinkle of seeds and the date paste. Serve hot with an extra splash of almond milk.