Moroccan Porridge

Serves 2
Time 15 minutes


3 cups milk
1 cinnamon quill
¼ tsp vanilla powder
1 cardamom pod, crushed
¼ cup dates, chopped
2 tbsp dark brown sugar
1 ½ cups instant oats

Garnish with chopped dates, sugar, milk and 2 tbsp chopped pistachios


Heat the milk in a pot over medium heat.

Add the cinnamon, vanilla powder, cardamom, dates and dark brown and stir until the flavours infuse and the milk starts to boil.

Add the oats, lower the heat and stir occasionally until cooked.

Serve with extra dates, sugar, milk and chopped pistachios.