Porridge with Sticky Toffee Sauce

Name: Porridge with Sticky Toffee Sauce
Yield: 2
Cuisine: Oats

Looking for a breakfast that satisfies your sweet tooth? This protein porridge with sticky toffee sauce will hit the spot!

Cooking Time 15 minutes

Skill Level Easy

Serves 2

For the porridge

100g Mornflake Protein Porridge+ Golden Syrup

Milk or water, according to packet instructions

For the sticky toffee sauce

60g pitted Medjool dates

75ml boiling water

20g unsalted butter

25g dark brown sugar

2 tbsp double cream

Pinch of salt, optional

Protein Porridge+ Golden Syrup Flavour

6 x 400g

Place the pitted Medjool dates in a heatproof bowl and pour over the boiling water.
Leave to soak for approximately 10 minutes until softened.
Transfer the dates and soaking water to a blender and blitz until smooth.
Add the date purée, butter and dark brown sugar to a small saucepan.
Heat gently, stirring continuously, until the butter and sugar have melted.
Stir through the double cream and simmer for another 2–3 minutes until the sauce becomes smooth, thick and glossy.
Add a pinch of salt, if using, and remove from the heat.
Prepare the Mornflake Protein Porridge+ Golden Syrup according to the packet instructions.
Divide the porridge between two bowls.
Spoon the warm sticky toffee sauce generously over the porridge and serve immediately.

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6 x 400g