• 120grams (4 1/2 oz or 1 1/3 cups) rolled (traditional/porridge) oats
  • 2tablespoons sultanas (golden raisins) or sliced dried dates (optional)
  • 160milliliters (5 1/2 fl oz/ or 2/3 cup) milk
  • Pinch of sea salt flakes
  • Coffee Syrup
  • 1tablespoon rapadura or dark brown sugar
  • 1teaspoon Dutch processed cacao powder
  • 1/4cup (2 fl oz) freshly brewed espresso or good-quality strong instant coffee
  • Lemon juice, to taste
  • Natural or Greek-style yogurt
  • Sliced fresh (medjool) dates
  • Raw cacao nibs


  1. Combine the oats, raisins or dates (if using) and milk with 625ml (2 1/2 fl oz/2/3 cups) water and a pinch of salt in a heavy based saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture comes to the boil. Reduce the heat to low and simmer for 5–6 minutes, stirring occasionally, until thickened. Add a little more milk or hot water to adjust the consistency.
  2. Meanwhile, for the coffee syrup, stir the sugar, cacao powder, a tiny pinch of salt and coffee until dissolved. Add lemon juice a little at a time, to taste.
  3. Serve the oatmeal (porridge) into bowls, swirl the yogurt through and drizzle with the coffee syrup. Scatter with the sliced dates and cacao nibs.

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