Always check the labels of the products you use.
Method
- 1
Brown butter and dates. Melt 14 g butter in a small saucepan over medium heat and cook, stirring, about 2 min until it foams and browns, then add 4 Medjool dates (torn into pieces) and 120 ml water; cook undisturbed 1-2 min until soft, then mash into a paste.
- 2
Grains and milk. Stir in 300 ml milk, 70 g rolled oats, ¼ tsp vanilla and a pinch of cinnamon.
- 3
Simmer. Bring to a simmer and cook 4-6 min, stirring now and then, until tender and as thick as you like.
- 4
Divide. Portion between 2 bowls.
- 5
Finish. Sprinkle with a pinch of flaky salt, add chopped fresh pear (or other fruit) and a drizzle of cream if using.
Storage
Best served immediately; if you have leftovers, keep them covered in the fridge for 1 day and reheat gently with a splash of milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low salt: 0.15 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 209 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- small saucepan
- wooden spoon
- measuring jug
- chopping board
- knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 455 kcal |
| Protein | 10.6 g |
| Carbohydrate | 78.7 g |
| of which sugars | 47.4 g |
| of which free sugars | 0.1 g |
| Fat | 13.2 g |
| of which saturates | 6.9 g |
| Fibre | 9.2 g |
| Salt | 0.32 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
