Oats are so much more than warm porridge. Now, a warm, smooth porridge might just be the thing for you and you might perceive it as creamy and comforting, I’m generally not too fond of a smooth porridge but my love for oats (specifically Mornflake oats) makes it effortless for me to consume them in dozens of different ways, and this Skillet Date Crumble is one such example.

I find this flavor to be strongest when oats are raw or toasted. I’m also a big fan of texture and crunch, so I love enjoying oats in just about every way that brings out that delicious oaty flavor!

I’m always happy to incorporate them into my desserts, (a) because they’re so healthy and (b) because oats taste fantastic. I regularly use oats in apple crumble, as a base in my labneh tarts, and most recently, I’ve discovered how wonderfully they add body and depth and act as a vehicle for a skillet date crumble. Topped with some greek yogurt, this is a hearty dessert and satisfying dessert that can also double as breakfast, and won’t leave you feeling guilty at all!

Here’s the recipe for my very Arab and Ramadan inspired Skillet Date Crumble:

Ingredients:

1 cup wheat flour

2 cups whole jumbo oats

1/2 tsp baking soda

1 cup butter or coconut oil

1/2 tsp salt

1 tsp cardamom powder

1 tsp cinnamon powder

2 tbs tahini paste

3 cups date paste

Recipe:

1. Preheat oven to 175 degrees
2. Mix all the ingredients except for the date paste and tahini paste in a large bowl until the mixture looks crumbly.
3. In a cast-iron skillet, pour half of the crust mixture and press down.
4. Layer the date paste on top, spread evenly.
5. Finish off with a final layer of the remaining crust mixture.
6. Drizzle the tahini paste on top, and pop in the oven for 20-30 minutes, until the top is golden brown.
7. Serve warm, with vanilla ice-cream or Greek Yogurt.