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Baked Date Oatmeal

Baked Date Oatmeal is a modern Arab Fusion recipe for a classic breakfast dish of oats with bananas, dates and nuts baked in almond milk. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Baked Date Oatmeal.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

8

Rating:

Tags : Baking RecipesFusion RecipesFusion Recipes

I was surprised to see this recipe recently listed amongst dishes to be served for Suhoor, the pre-dawn breakfast eaten during the month of Ramadan. I think it epitomises the use of oats as a breakfast (and other dish) food during the past decade. Maybe my attitude is largely cultural. I grew up on a typical Welsh hill farm. Mostly marginal land, raising sheep and cattle. We were able to grow almost all our own foodstuffs, that included hay, silage, wheat and barley. There was also always a field of oats. The oats were always the emergency gain, in case the summer was too wet or cold for wheat (or even barley). It was the emergency food for both animals and humans.

It turns out that oats rank amongst on of the healthiest grains that humans can consume and it's really great that our attitude towards this ancient grain is changing... which is why I was delighted to find this modern Ramadan recipe. This recipe combines oats with that most traditional of Ramadan fruit, dates to yield natural sweetness and dates' binding properties.

Ingredients:

2 Bananas, ripe
235g Rolled Oats
500ml Almond Milk
800ml runny Honey
60ml Coconut Oil, melted
1 tsp ground Cinnamon
1 tsp Baking Powder
10 Medjool Dates, pitted and chopped
85g Pecans, chopped

Method:

Pre-heat your oven to 180°C. Grease a 28x22cm baking dish and set aside.

Slice the bananas, add to the baking dish and mash with a fork. Now stir in the oats, milk, honey, and coconut oil. Add in the cinnamon and baking powder and mix with the other ingredients to combine.

Now, mix in the chopped dates, making sure they are scattered evenly into the oatmeal. Finally evenly scatter over the chopped nuts.

Transfer to the centre of your pre-heated oven and bake for 30 minutes until just set. It should be slightly firm but still slightly creamy.

Cut into squares and transfer to serving plates or bowls. If desired you ban finish with a dollop of plain or vanilla Greek yogurt with a drizzle of honey.

Leftovers can be stored in an airtight container and kept in the refrigerator for up to 4 days.