Sticky Date Pudding Breakfast Oats

Jessica Sepel JESSICA SEPEL

Your morning just got a whole lot better with Jessica Sepel's Sticky Date Pudding Breakfast Oats!

SERVES 1
PREP 10 MINUTES
COOK 15 MINUTES

INGREDIENTS

  • 50 g (1⁄2 cup) rolled oats
  • 125 ml (1⁄2 cup) nut milk
  • 4 large fresh Medjool dates, pitted and chopped
  • 1 tablespoon tahini, plus
  • 1 teaspoon extra to serve
  • 2 tablespoons Greek yogurt or coconut yogurt, to serve
  • pure maple syrup, to serve

METHOD

  1. Place the oats, milk, half the dates, tahini and 185 ml (3⁄4 cup) water in a small saucepan over medium heat. Cook, stirring constantly until the mixture comes to a simmer.
  2. Reduce the heat to the lowest setting possible and cook for 12–15 minutes, stirring occasionally and adding a little more water if needed, until the oats are soft and the mixture has thickened.
  3. Spoon the mixture into a serving bowl. Top with the yogurt, remaining dates, and extra tahini. Serve warm with a little drizzle of maple syrup.

The 12 Step Mind-Body-Food Reset by Jessica Sepel, Published by Macmillan Australia, Photography by Jeremy Simons.

Jessica Sepel

BY JESSICA SEPEL

I’m a clinical nutritionist, best-selling health author and founder of JSHealth. After years of suffering with fad dieting, calorie counting, and body image issues, I discovered my love for nutrition and transformed my lifestyle. Instead of feeling hateful of my body, I’m now grateful for it. Instead of counting calories, I focus on nourishing wholefoods. I’m passionate about empowering people to give up dieting, throw out the scales and find balance with food for life. I’ve launched the JSHealth App to provide you access to the simple, realistic and sustainable lifestyle that has helped more than a million people revolutionise their health.