Figgy nut and date oats
This fig and date overnight oats recipe finds itself on repeat in my house in Ramadan, particularly at suhoor, the dawn pre-fast meal. Slow-release energy from the oats, figs and dates is really critical in Ramadan and the addition of fibre-dense chia seeds, live gut-loving yoghurt and nutrient-filled nuts and seeds makes this recipe a complete winner.
Ingredients
- 200g/7oz jumbo oats (gluten-free if necessary)
- 2 tbsp chia seeds
- ½ tsp ground cardamom
- 4 tbsp natural yoghurt
- 400ml/14fl oz full-fat milk
- 1 tbsp roughly chopped hazelnuts
- 1 tbsp roughly chopped walnuts
- 1 tbsp roughly chopped almonds
- 2 tbsp honey
- 4 tbsp date molasses (optional)
- 4 tbsp light tahini (optional)
- 8 medjool dates, stones removed, roughly chopped
- 8 dried figs, roughly chopped
- 4 tbsp pumpkin seeds
- 50g/1¾oz slivered pistachios, to garnish (optional)
Method
Combine the oats, chia seeds, cardamom, natural yoghurt, milk, and most of the hazelnuts, walnuts and almonds in a large lidded box with the honey. Keep a third of the nuts aside for using as a garnish.
Stir everything together really well to combine. Leave in the fridge for at least 4 hours, or ideally overnight, so that the mixture can thicken.
To serve, you can either spoon the oat mixture into 4 bowls. Drizzle over a tablespoon of date molasses and one of tahini, then sprinkle the chopped dates, pumpkin seeds, dried figs and slivered pistachios, as well as the reserved nuts.
Recipe Tips
You can omit the honey and use lower fat milk if you wish, but in Ramadan I add it to ensure my energy needs for the day are met.
Jumbo oats are preferred as they are less processed and release their energy more slowly, as well as having a great taste.
Date molasses is delicious, but a little treacle would be good in a pinch if you don't have any.
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