Freekeh Porridge with Dates, Coconut, and Almonds

Bowls of freekeh porridge with nuts

Gram for gram, freekeh has more protein and fiber than steel cut oatmeal, with an earthy and nutty flavor that works in both sweet and savory preparations. While Palestinians generally add freekeh to their soups and chicken dishes, freekeh makes an excellent and hearty breakfast porridge. This recipe calls for cooking the freekeh in plant milk, and soaking the freekeh in advance quickens the cooking time. If the freekeh dries out while cooking, feel free to add more liquid, and stir occasionally to prevent from sticking the way you would cook a risotto. The dates and almonds from the farmers’ box add more sweetness, chewiness and crunch that pairs well with the freekeh. This recipe makes four servings, which you can cook and store to eat throughout the week.

Bowls of freekeh porridge with nuts
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Freekeh Porridge with Dates, Coconut, and Almonds

Course Breakfast
Keyword Palestinian Products
Servings 4 bowls


  • 1 cup Equal Exchange Freekeh
  • cups plant milk almond, cashew, or any kind of plant milk
  • ¼ cup coconut
  • 1 cup skim milk
  • Pinch salt
  • ½ tsp cinnamon
  • 4 tbsp maple syrup, date syrup, or honey
  • 4 Equal Exchange Dates chopped
  • 4 tbsp almonds chopped


  1. Soak the freekeh in water for about 30 minutes.
  2. Drain, then place in a saucepan with the plant milk, salt, and cinnamon. Boil over high heat, then reduce heat and simmer for 35 minutes, stirring occasionally.
  3. Stir in the coconut and either maple syrup, date syrup, or honey.
  4. Serve in 4 bowls, top with the dates and almonds and serve.

Recipe Notes

Recipe & photo courtesy of Blanche,

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