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Breakfast recipe · from the recipe book

Tahini Date Apple Cinnamon Porridge

Silky whole-milk oats simmered with apple cider-sweet juice and chewy dates, topped with buttery cinnamon apples, a nutty tahini swirl and crunchy toasted sesame.

Tahini Date Apple Cinnamon Porridge

Ingredients

  • 2 tbsp16 gSesame seeds
  • 1 tbsp14 gUnsalted butter
  • 1½ medium260 gApplediced small
  • 2 tsp5 gGround cinnamon
  • 2½ cups (590 ml)600 gWhole milk
  • 1 cup (240 ml)240 gApple juice, unsweetened
  • 60 gMedjool dates, pittedchopped
  • ½ tsp1 gGround cardamom
  • ¼ tsp1.5 gSalt
  • 3 cups240 gOld-fashioned rolled oats
  • 2½ tbsp40 gTahinistirred well

Steps

  1. Dice the apple, chop the dates and stir the tahini in its jar so it is smooth before you start cooking.
  2. Toast the sesame seeds in a dry medium pot over medium heat for 2 to 3 minutes, stirring, until golden; tip them into a small bowl and set aside.
  3. Melt the butter in the same pot over medium heat, add the diced apple and the cinnamon, and cook for 4 to 5 minutes, stirring, until the apple is tender and lightly browned.
  4. Spoon half of the cinnamon apples into a bowl for the topping, leaving the remaining half in the pot.
  5. Add the whole milk, apple juice, chopped dates, cardamom and salt to the pot and bring to a gentle simmer.
  6. Stir in the oats and cook for 6 to 8 minutes, stirring often, until thick and creamy and the dates have softened into the porridge.
  7. Divide the porridge among four bowls, then top each with a quarter of the reserved cinnamon apples, a quarter of the tahini swirled through, and a quarter of the toasted sesame seeds.

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

Contains: Milk, Sesame. Some brands contain gluten.

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

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