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.

Ingredients

  • 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

Ingredients

  • 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.

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