Caramelised Date and Pistachio Protein Porridge


A wonderful recipe by our foodie ambassador Sophie Adams. Check out her page for more posts.


This is a hearty and beautifully balanced breakfast porridge recipe with dates and pistachios!

It combines healthy filling fats and unrefined fruit sugars, to create a well-rounded dish to start your day.


The quinoa flakes pack in extra protein without sacrificing the traditional taste or consistency of the oats.

The porridge is jewelled with chopped dates which add delicious bursts of sweetness and texture. The caramelised topping offers a sweet and sticky accompaniment that is also perfect to add to puddings!


Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.[wpurp-searchable-recipe]Caramelised Date and Pistachio Protein Porridge – – – [/wpurp-searchable-recipe]

Cooks In15 Minutes


For the porridge:


1/2 cup of oats
1/4 cup of quinoa flakes
1 cup of almond milk
3 pitted Medjool dates (roughly chopped)


For the caramelised topping:


2 teaspoons coconut oil
1 teaspoon tahini
3 teaspoons maple syrup
1-3 tablespoons water
2 pitted Medjool dates (roughly chopped)
Handful pistachios (Approx.10)
Spices to taste (touch of cardamom, cinnamon and nutmeg)
Extra dates and pistachios to top


  1. Begin by combining all porridge ingredients along with the chopped dates into a saucepan, and heating over a low-medium heat. This should take approx. 5 minutes to cook in total.
  2. Whilst the porridge is cooking, simultaneously create the caramelised sauce to top. Begin by melting the coconut oil in a small saucepan on a low heat, once this is melted add the syrup and tahini and mix with a spoon until it is smooth and glossy. Add the spices, chopped dates and pistachios and heat for a few minutes until thickened. The mixture will thicken really quickly, so add water to thin this out to your preferred consistency; you can always heat a little longer to thicken again if needed.
  3. Finally, dish up the porridge and spoon over the caramelised topping. Complete the dish by adding a sprinkling of finely chopped pistachios and some sliced up Medjool dates.