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Breakfast recipe · from the recipe book

Cocoa Tahini Porridge with Dates and Raspberries

Creamy, deep-chocolate oats sweetened with mashed banana and soft dates, swirled with nutty tahini and topped with tart raspberries and toasted sesame.

Cocoa Tahini Porridge with Dates and Raspberries

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 4¼ cups1,000 gWater
  • ½ cup120 gCoconut milk, cannedstirred well
  • 2 medium240 gBananahalf mashed, half sliced
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • ¼ cup24 gUnsweetened cocoa powder
  • ¾ tsp2 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 2 tbsp32 gTahinistirred well
  • 1 cup120 gRaspberries
  • 2¾ tsp8 gSesame seeds

Steps

  1. Oat milk isn't in the pantry, so this porridge uses water and a splash of coconut milk; the oats cook down into their own creamy base.
  2. Prepare first: mash half the banana in a bowl, slice the remaining half, and finely chop the dates.
  3. Toast the sesame seeds in a dry large pot over medium heat for 2 to 3 minutes until golden, then tip them onto a plate and set aside.
  4. In the same pot, whisk the unsweetened cocoa powder, cinnamon, cardamom and salt into the water until no lumps remain.
  5. Add the oats, the mashed banana and the dates, and bring to a simmer over medium heat.
  6. Cook for 5 to 7 minutes, stirring often, until the oats are tender and thick.
  7. Stir in the coconut milk and cook 1 minute more, adding a splash of extra water if you like it looser.
  8. Divide the porridge among 4 bowls and drizzle each with a quarter of the tahini.
  9. Top each bowl with a quarter of the sliced banana, a quarter of the raspberries and a quarter of the toasted sesame seeds, and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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