Breakfast that feels indulgent but requires almost no effort? Yes, please. These overnight oats with tahini are exactly that: silky, creamy, and subtly sweet. Tahini transforms ordinary oats into a nutty meal that keeps you full and fueled, whether you’re running to work or enjoying a slow weekend morning.
For a self-proclaimed breakfast lover and expert, I have quite a few issues with some breakfast foods, including an aversion to “mushy” ones. Let’s just put it this way: I don’t like to eat my breakfast with a spoon. You’ll rarely catch me having a smoothie bowl. But I’ve recently grown to appreciate breakfasts that require minimal effort, like overnight oats with tahini.
Overnight oats are a lifesaver for those looking for an easy, make-ahead breakfast, and for anyone who likes to pack a lot of protein and fiber into a single meal. The range of variations means you can experiment with different combinations, so you won’t get sick of eating the same thing every day.
I’ve tried many variations throughout the years and this base recipe from Bon Appetit delivers: it’s perfectly creamy, and the addition of tahini is a genius move. It has a nutty flavor that pairs so well with the banana and maple syrup. It’s another way to add more protein and fiber to the bowl. Tahini is also full of healthy fats, vitamins, and minerals.
The recipe calls for old-fashioned rolled oats, as steel-cut oats aren’t a good idea – they won’t soften enough. Quick oats would also work, but they’ll disintegrate in the milky mixture – which is fine if you like softer textures. A batch can keep for up to four days in the refrigerator, meaning you’re set for most of the week if you meal prep on the weekend. I always add a couple of tablespoons of chia seeds to my overnight oats because I like the thick, creamy texture they provide, but that’s optional.
How to Customize These Overnight Oats
One of the reasons overnight oats work so well is how adaptable they are. Once you have the base, you can adjust it depending on what you have on hand or what you’re in the mood for.
- Swap the milk: Almond, oat, whole milk, cashew, and coconut milk all work well here.
- Change the sweetener: Maple syrup, honey, or even date syrup for a different flavor note.
- Add fruit: Banana works especially well with tahini, but berries, apples, or pears are just as good.
- Layer in texture: Chopped nuts, seeds, or toasted coconut add a nice crunch.
- Boost the protein: Stir in yogurt or a spoonful of nut butter alongside the tahini.
Once you get used to the base ratio, it becomes less of a recipe and more of a formula you can adjust without thinking too much about it.
How to Store Overnight Oats
Store your overnight oats in an airtight container in the fridge for up to 4 days. Add fresh fruit or crunchy toppings right before eating to keep them from getting soggy. If the oats thicken too much, stir in a splash of milk to loosen.
You Might Also Like…
Squash Butter Yogurt Bowl: Rich and cozy squash butter paired with yogurt and berries for a balanced, nourishing breakfast.
Maple Brown Butter Squash Butter: Sweet maple meets nutty brown butter in a simple, flavorful spread.
Creamy Kale and Eggs Breakfast Skillet: Kale and eggs cooked in a creamy sauce, and a skillet full of weekday comfort.
Egg Salad Toast: Creamy, tart and bright, a classic done right.
Overnight Oats with Tahini
Ingredients
Overnight Oats:
- 1 cup old-fashioned oats
- ½ cup plain whole-milk Greek yogurt (I use 10%)
- 2 tbsp chia seeds
- 1 ¼ cups milk of choice (such as almond, oat, or whole milk), plus more
- kosher salt
- 2 tbsp maple syrup
Topping:
- ¼ cup tahini
- 2 tbsp maple syrup
- 2 tbsp milk of choice
- ½ tsp cinnamon
- 1 cup Greek yogurt
- 2 medium bananas, thinly sliced
- sesame seeds
Instructions
- Make the overnight oats: Combine oats, yogurt, chia seeds, a pinch of salt, maple syrup, and milk in a medium bowl, mason jar, or large measuring cup. Stir to combine. Cover and chill overnight.
- Make the tahini topping: Stir tahini, maple syrup, milk, cinnamon, and a pinch of salt in a small bowl or measuring cup until smooth.
- Assemble: Divide oats among bowls (loosen with a few tablespoons of milk and let come to room temperature, if desired). Spoon yogurt into the center of each bowl. Divide the banana among the bowls and drizzle the tahini mixture over the oats and banana. Top with sesame seeds. Drizzle with more maple syrup, if desired.
- Oats can be made up to 4 days ahead. Keep chilled.
Pingback: Overnight Oats with Tahini — from a small kitchen | My Meals are on Wheels