Warm Date & Cardamom Porridge

1. 1
   prep

   Prep the dates and spices.

   Pit the medjool dates and chop them finely. Lightly crush the green cardamom pods with the flat side of a knife to expose the seeds.

2. 2
   boil · ~5 min

   Start the porridge base.

   1.Combine rolled oats, water, and salt in a medium saucepan.

   2.Add the crushed cardamom pods and cinnamon stick.

   3.Bring to a rolling boil over medium-high heat.

   TIPSalting the water early seasons the oats from the inside out — don't skip this tiny pinch.
3. 3
   simmer · ~8 min

   Simmer the porridge until creamy.

   1.Reduce heat to low once boiling.

   2.Stir in the chopped dates.

   3.Simmer uncovered for 5-7 minutes, stirring occasionally, until the oats are tender and the dates have softened into the porridge.

   4.Pour in the milk and stir for another 1-2 minutes to warm through.

   TIPIf the porridge looks too thick, add a splash of warm water or milk until it reaches your preferred consistency.
4. 4
   prep · ~1 min

   Remove whole spices.

   1.Turn off the heat. Fish out the cinnamon stick and cardamom pods with a spoon.

   2.Taste the porridge and adjust sweetness — the dates should provide enough, but you can drizzle a little honey if desired.
5. 5
   serve

   Serve warm with toppings.

   1.Ladle the porridge into warm bowls.

   2.Top each bowl with a pat of butter, a sprinkle of sliced almonds, and an extra pinch of cinnamon if you like.

   TIPThe butter melts into a golden pool — stir it in right before eating for a silky, rich finish.

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