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Arabian Porridge

Arabian Porridge

Arabian Porridge

The evocative flavour of rosewater adds a touch of the Middle East to this porridge – orange flower water would work equally well.

Prep: 5 mins, plus macerating
Cook Time: 5 mins
Serves: 2


In a small bowl combine the chopped dates and apricots and stir through rose water, 1 tsp date syrup and boiling water. Cover and set aside to macerate for an hour or overnight.

Put Blur Frog porridge, almond milk and water in a medium saucepan and bring to the boil, stirring occasionally. Turn down to a fast simmer and cook, stirring, for 3 mins or so until creamy and thickened.

Spoon the porridge into serving bowls, top with a spoonful of macerated fruit and toasted pistachios, and drizzle over a little date syrup. Serve with yoghurt on the side or on top.


For the porridge:

1 cup Blue Frog Probiotic Porridge with Manuka Honey and Hemp Hearts

2 cups milk of your choice (we used almond)

½ cup water

For the macerated fruit:

3 medjool dates, stoned and chopped

5 Essente Turkish Dried Apricots, chopped

2 tsp rose water

2 tsp date syrup

2 tsp boiling water

For the topping:


¼ cup pistachio nuts, chopped and lightly toasted

½ cup Lewis Road Creamery Boysenberry with a Touch of Rose Yoghurt

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