Peanut, Red Date, Notoginseng, and Oatmeal Porridge

This nourishing Chinese-style congee combines the earthy richness of peanuts, the natural sweetness of red dates.

the blood-tonifying and circulation-supporting properties of notoginseng (often used in small amounts for its mild flavor in porridge), and the heart-healthy benefits of oats.

 It is gentle on the stomach, warming, and ideal for breakfast or as a light meal, especially during cooler seasons or for general wellness.

Peanut, Red Date, Notoginseng, and Oatmeal Porridge Serves: 3–4
Prep time: 10 minutes + soaking (optional, 4–8 hours or overnight for peanuts)
Cooking time: 30–50 minutes (stovetop) or 20–30 minutes (pressure cooker)
Difficulty: EasyIngredients

• Main grains & nuts:
  • Rolled oats or quick oats — ½–¾ cup (50–80 g)
  • Raw peanuts — 50–80 g (about ⅓–½ cup; shelled)
  • Red dates (jujubes,) — 8–12 pieces (pitted for easier digestion)
  • Notoginseng powder or sliced notoginseng root — 3–5 g (about ½–1 tsp powder; use sparingly as it has a slightly bitter note—adjust to taste or consult a TCM practitioner)
• Liquid & seasoning:
  • Water or light unsweetened plant milk (almond/oat milk for creaminess) — 800–1200 ml (3½–5 cups; adjust for desired thickness)
  • Rock sugar, brown sugar, or honey — 1–2 Tbsp (or to taste; red dates provide natural sweetness)
  • Optional: A pinch of salt (enhances flavor)
  • Optional nourishing add-ins: A small handful of goji berries , lotus seeds, or a few slices of fresh ginger (for warmth and digestion)

Preparation Steps

1. Soak the ingredients (recommended for better texture and digestibility)
   Rinse the raw peanuts and soak them in plenty of cold water for at least 4 hours or overnight (this softens them and reduces cooking time).
   Rinse the red dates, remove pits if desired, and soak briefly in warm water for 10–15 minutes.
   Oats and notoginseng do not need soaking.
2. Prep the notoginseng
   If using sliced notoginseng root, rinse and soak for 10 minutes. If using powder, add it toward the end of cooking to preserve its properties (high heat for too long may reduce potency).

Cooking Steps

3. Start the porridge
   In a large pot, add the soaked peanuts, red dates, and notoginseng (slices or a small amount of powder).
   Pour in water (or a mix of water and plant milk for creaminess). Bring to a boil over high heat, then reduce to medium-low.
   Simmer gently for 15–25 minutes until the peanuts begin to soften and the red dates plump up, releasing their sweetness.
4. Add the oats
   Stir in the rolled oats. Continue simmering for another 10–20 minutes, stirring occasionally to prevent sticking at the bottom.
   The porridge will thicken as the oats cook and release starch. If it becomes too thick, add more hot water or milk gradually.
   For a smoother texture, mash some of the peanuts and dates lightly with a spoon toward the end.
5. Season and finish
   Once the peanuts are soft and the oats are creamy, add rock sugar (or honey) and a pinch of salt. Stir until dissolved.
   If using notoginseng powder, stir it in now and simmer for just 1–2 more minutes.
   Turn off the heat. Let the porridge rest covered for 5–10 minutes—this allows flavors to meld and thickens it further.
6. Serve
   Ladle into bowls while warm. Garnish with a few extra goji berries or a light drizzle of honey if desired.
   Enjoy hot for breakfast or as a comforting snack. The porridge should be creamy with visible soft peanuts, plump red dates, and a subtle herbal note from the notoginseng.

Tips for Best Result

• Texture — Soaking peanuts shortens cooking time and improves creaminess. For a silkier porridge, blend a portion of the cooked mixture before serving.
• Sweetness — Red dates provide most of the natural sweetness; start with less added sugar and adjust to taste.
• Notoginseng usage — Use a small amount (3–5 g) as it is potent. It is traditionally used to support blood circulation and reduce stasis, but consult a healthcare professional if you have specific health conditions or are pregnant.
• Variations — Add a handful of black sesame or walnuts for extra nutrition and nuttiness. For a vegan version, use plant-based milk. For a heartier porridge, include a small amount of glutinous rice or millet.
• Make-ahead & storage — The porridge tastes even better the next day as flavors develop. Refrigerate for up to 2–3 days and reheat gently with a splash of water or milk. It also freezes well.
• Cooking shortcuts — Use a pressure cooker or Instant Pot: Cook on high pressure for 15–20 minutes (natural release), then stir in oats and simmer on sauté mode for 5–8 minutes. Rice cooker “porridge” mode also works well.