One of the best things about porridge is the endless variations it offers. It’s just a vehicle for flavour. And this one has some amazing flavours. The sticky and sweet oranges, crunchy pistachios and tart yoghurt make for a fantastic combination, all on a bed of warm creamy porridge.

The oats, dairy and fruit in this breakfast make it filling as well as tasty and you will be setting your body and taste buds up for an excellent day ahead.

Per serve


1/3 cup oats

1/2 cup milk (I used coconut but just use what you have on hand!)

1/2 cup boiling water (if not using the date just use another 1/2 cup of milk instead of water)

1/2 date, pit removed (optional, if you use coconut or almond milk you probably won’t need it)

1/2 tsp vanilla

1/2 an orange, segmented

1 Tbs orange juice (you can get this from what’s left of the segmented orange)

1/2 tsp orange zest

1 Tbs unsalted pistachios (raw or roasted)

1 Tbs greek yoghurt


Soak the date in the boiling water until softened ( can do this the night before). Combine oats, milk, date, the boiling water it has soaked in, and vanilla in a small pot and heat slowly, over a low heat, stirring very often until a creamy consistency. The date should break up during this process.

Combine oranges and orange juice in a small pot or pan and place on a very low heat. Cook until the orange juice has become a syrup like glaze, if this isn’t happening remove the oranges and just boil the juice and zest for a minute and it should get there.

Serve porridge with the oranges on top, a dollop of greek yoghurt and the pistachios.

HH. x

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