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Overnight Siyez with Seeds, Almonds, Yoghurt, Date Molasses & Berries 1.jpg

Overnight Siyez with nuts, yoghurt, red berries and date molasses

Prep 15 minutesCooking 12 hours3 people

Siyez, which is a type of bulgur wheat, provides this breakfast with a pleasantly chewy texture, in contrast to the softer oats. It’s also packed full of goodness and has a subtle, nutty, sweet flavour. Adding the berries to the soaking process makes the whole dish less worthy, whilst the date molasses provides just enough of a grown-up sweetness.


12 hours

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75g Siyez

75g rolled oats

150g strawberries, de stalked

175g semi-skimmed milk

175ml water

2 tbsp date molasses, plus extra for serving

75g raspberries, halved

70g mixed toasted nuts, such as almonds, hazelnuts or pistachios

6 tbsp Greek yoghurt, to serve on top, although how much depends on personal preference


  1. Chop around two thirds of the strawberries into small pieces and put in the bowl or container that will be used to allow the ingredient to soak over-night. Add the Siyez, oats, water, milk, date molasses and half the nuts. Mix well, cover, then place in the fridge and leave for at least 12 hours.
  2. When ready to serve, halve or quarter the raspberries and remaining strawberries. Divide the Siyez porridge between bowls, add a couple of blobs of yoghurt and then the berries. Drizzle with date molasses and then scatter the remaining nuts. The porridge will keep for a few days but the texture will continue to soften and you might need to add more liquid to loosen it.

Included in this Recipe



Pleasantly sweet and chewy, with a good nuttiness and bite, Siyez has been cultivated for over 8000 years.

Date Molasses

Date Molasses

Smooth, 100% Medjool date molasses