Date and Pistachio Porridge

Ingredients

• Dates

  Medjool

  10 ½ date, pitted or 252g

• Rolled oats

  Plain, dry oatmeal

  2 cup or 160g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Salt

  Table

  1 dash or 0.4g

• Pistachio nuts

  Nuts, raw

  ½ cup or 62g

Directions

1. Halve the dates and remove the stones and stems. Cover with boiling water and leave to soak for 30 minutes, until soft. Strain, reserving 6 tbsp of the water.
2. Remove the skin from the dates and place them in a food processor with the reserved soaking water. Process to a smooth purée.
3. Place the oats in a pan with the milk, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then reduce the heat and simmer gently, stirring frequently, for 4-5 minutes until thick, creamy, and thoroughly cooked.
4. Ladle porridge into warm serving bowls, then top with a spoonful of date purée and sprinkle with the roughly chopped pistachio nuts. Serve immediately.