Porridge with Cardamom
Ingredients
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Rolled Oats
30g
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Banana
1
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Whole milk / Oat milk
170 ml
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Water
180 ml
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Medjool Dates
3
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Pistachios
1 tsp
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Wild Cardamom (ground)
1 tsp
Remove the pits from the dates and chop them finely. Cut two thirds of a banana and set aside. Place the chopped dates, banana slices and freshly ground Wild Cardamom in a small saucepan and pour 180 ml of boiling water. Cook over low heat until thick and almost smooth for about 10 minutes.
While the banana/date mixture is cooking, soak the oats for a few minutes in the milk of your choice. When the mixture is ready, add the milk and oats to the pan, bring to a gentle simmer and cook for about 10-15 minutes, stirring regularly, until the oats are tender.
Serve the porridge in a bowl with banana slices, chopped dates and a few pistachios.
Our Tip: For a change of flavour, you can use Cassia Cinnamon or Forest Cardamom, instead of Wild Cardamom.
