This is something I call “Panda Porridge” because my significant other, a/k/a Sweet Panda, has been making big double batches of this for years. This is something he came up with to keep him from being Snacky Panda. His daily Manhattan bike commute had also become a tapas like buffet, where he was prone to stopping into each neighborhood en route and having a little street snack. He wasn’t choosing the healthiest options and started feeling sluggish. This porridge keeps him full and staves off sugar cravings and the urge to snack on fried foods. It also keeps him regular. Can I say that? We are adults here, right?
Panda tried some Black Sphinx dates this last summer and became obsessed. Grown primarily in the Phoenix area, these dates originated from a rogue seedling discovered in the late 1920s. Black Sphinx are softer and smoother than most dates and have a honey caramel flavor.
This oat and quinoa porridge is something Sweet Panda mainly eats plain, but if I need to clean out the pantry, I’ll usually top off it off with leftover baking tidbits like coconut and nuts. During date season, he will throw some on top so he gets his date fix and doesn’t eat an entire box in one sitting.
I love the versatility of this porridge. It’s a good inexpensive every day breakfast and also a great blank canvas.. I have not tried it as a savory porridge yet and as I type this out I am thinking perhaps I should. Because of the custardy texture, it is my go to when I want something a little sweet but don’t want a full on dessert.
Steel Cut Oat & Quinoa Porridge w/ Black Sphinx Dates, Coconut, and Almonds
Ingredients:
1 cup steel cut oats
¼ cup red quinoa
1 tbsp coconut oil
½ tsp salt
2 quarts filtered water
Optional toppings:
Shredded coconut
Black Sphinx dates
Hazelnuts or Almonds
Honey or maple syrup
Coconut or almond milk
Directions:
Stovetop method: Place all ingredients in a heavy bottomed pot, cook on a low heat, stirring regularly as needed to keep from burning. It will be ready in about an hour.
Slow cooker method: Cook for 8 hours on low or 4 hours on high. The key is to make sure there’s enough water and to give it stir every hour or so. It is done when it is soft. There will be some extra liquid and that’s a good thing. You can also add a bit of almond milk after it is cooked. The oat/quinoa mixture will absorb the liquid as it cools in the refrigerator and become custardy.
Top with maple syrup or honey, coconut or almond milk, shredded coconut, dates, and chopped nuts.