For a self-proclaimed breakfast lover/ 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 for breakfast. But I have recently grown to appreciate breakfasts that require minimal effort, like this overnight oats with tahini.
Overnight oats are a lifesaver for those looking for an easy, make-ahead breakfast, and also for those who like to pack a lot of protein + fiber into one single meal. The infinite possibilities and variations mean that you can play along with different topics, so you won’t get sick of eating the same thing everyday.
I’ve tried many variations throughout the years and this base recipe from Bon Appetit is a winner: it’s perfectly creamy and the addition of tahini is a genius move. It has a nutty taste that goes so well with the banana and maple syrup. It’s also 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 is rarely a good idea: they won’t soften enough. I guess quick oats would also work, but they’ll likely disintegrate in the milky mixture – but that’s okay if you like soggy foods. A batch can hold for 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 tablespoons of chia seeds to my overnight oats because I like the thick, creamy texture they provide, but it’s optional.
The toppings are really what keep the oats interesting, so change them up often. Add seasonal fruits, like berries, or good-quality canned peaches. A mix of dates, coconut, and granola is a sweet and healthy option. If you haven’t tried it savory, omit the sweetener and top your bowl with a jammy egg and it’s delicious!
If you make this Overnight Oats with Tahini please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Overnight Oats with Tahini
- 1 cup old-fashioned oats
- 1/2 cup Greek yogurt
- 2 tbsp chia seeds
- 1 1/4 cups non-dairy milk (such as cashew milk, almond milk, soy milk, oat milk, or coconut milk), plus more
- kosher salt
- 2 tbsp maple syrup
- 1/4 cup tahini
- 2 tbsp maple syrup
- 2 tbsp nut milk
- 1/2 tsp cinnamon
- 1 cup Greek yogurt
- 2 medium bananas, thinly sliced
- 2 tsp sesame seeds
- Combine oats, yogurt, chia seeds, salt, maple syrup, and 1 1/4 cups nut 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, nut milk, cinnamon, and salt in a small bowl or small measuring cup until smooth.
- Divide oats and yogurt among bowls, spooning yogurt into centers. Divide banana among bowls and drizzle tahini mixture over. Top with sesame seeds. Drizzle with more maple syrup, if desired.
Tips & Tricks: Oats can be assembled 4 days ahead. Keep chilled.
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