Overnight Oats with Tahini
Tahini transforms ordinary oats into a nutty breakfast that keeps you full and fueled, whether you’re running to work or enjoying a slow weekend morning. Adapted from Bon Appetit.
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.