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.
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.
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.