Cinnamon and Pecan Porridge
Prep: 5 mins | Cooling: 5 mins | Serves: 2
1 cup rolled oats
1 cup low fat milk (or Almond or Soy milk)
1 Tsp. cinnamon
1-2 Tsp. EQUAL SPOONFUL or 1 EQUAL SACHETS
1/2 cup water
2 medjool dates chopped and pitted
6 pecans chopped
4. In a small saucepan, combine the oats, milk, cinnamon, EQUAL and dates. Gently warm over a low heat, continually stirring. As the oats begin to absorb the milk, you may need to add the ½ cup of water to ensure they keep cooking and do not become too gluggy.
2. Continue to stir the porridge until the oats and dates are soft and most of the liquid has been absorbed.
3. Transfer to a bowl and top with the pecans and an extra pinch of cinnamon. Serve immediately.