If you are a tahini lover like I am, you have to try this tahini oatmeal. You may be resistant about adding tahini to your breakfast but it’s surprisingly delicious! Not only tahini is delicious, but it’s also very nutritious too. Tahini is a good source of protein, calcium and iron.
I made the oatmeal by first cooking it with coconut milk, although almond or any other dairy-free milk would work. I like coconut because it’s thick and nutritious, especially if homemade. You can make coconut milk at home using coconut flakes or by blending the flesh of fresh young coconut with the coconut water or regular water.
When the oatmeal is almost ready, I added half a tablespoon of tahini so it actually tastes like tahini. Then, I added another half on top, then I added the sliced banana, chopped Medjool dates, raw honey and cinnamon. I just love that combination of flavors. It’s so tasty and satisfying.
This was incredibly delicious, especially with a cup of green tea or coffee. It will warm your body and start your day off right.
This breakfast is gluten-free if using gluten-free oats. For a vegan option, substitute raw honey with pure maple syrup.
- ½ cup rolled oats
- 1 cup coconut milk
- ½ + ½ tbsp tahini
- 1 small ripe banana, sliced
- 1-2 Medjool dates, pitted and chopped
- Cinnamon, to taste
- Raw honey, to taste
- Cook oats in coconut milk on low heat until ready.
- When almost ready, stir in half a tablespoon of tahini and stir until combined.
- Pour into a bowl.
- Add the other half tablespoon of tahini, sliced banana, chopped dates, cinnamon and raw honey.