I spent the last two weeks with my boyfriend, Riley, who came over to visit me from the states. As I don’t get to see him often my working days change and I focus on doing the work that still includes spending time with him. So shooting workout videos (he’s a cinematographer) or creating recipes (he’s a keen eater). This recipe was my way of getting him to love porridge, something he had told me he loathed from the day we met. The trick here was combining two things he loves; coffee and sugar…of sorts. Whilst we don’t use a big amount of either, the shot of coffee alongside some naturally sweet flavours creates a silky porridge with a hint of caramel, a drop of vanilla and the rich taste of roasted coffee beans. It’s really something special.
3/4 cup porridge oats
2 medjool dates, pitted and chopped into small pieces
1 tablespoon pure maple syrup
1/4 cup of coffee
1 banana, sliced (1/2 for porridge and 1/2 for garnishing)
1/8 tsp vanilla paste
2 cups oat milk
Add all the ingredients to a pan and put on the stove – stirring every so often for around 6-8 minutes until the oats are beautifully creamy and have absorbed all the incredible flavours. Serve topped with the remaining banana.