The weather has officially gone from acai to oatmeal season and out with the Quaker box comes fruit, honey, and all the other traditional toppings that sweeten up your morning bowl. But if you want to avoid oatmeal fatigue (and keep your breakfast low-sugar) there’s another way to go: Add in something savory.
If anyone has perfected the oatmeal bowl it’s plant-based chef and nutrition expert, Liora Bels. One of her go-to meals on crisp fall mornings: tahini overnight oats with banana, maca, dates, cinnamon, and vanilla. It’s just one of the standout recipes in her stunning new cookbook, The Mix.
Tahini may be an unconventional breakfast ingredient, but Bels says the digestive benefits of the nutrient-dense paste make it the perfect addition to an otherwise traditional breakfast. “Tahini is a Middle Eastern flavor I truly enjoy,” she says. “It’s [full of] minerals and fiber which work together to boost energy, brain function, aid digestion, and support heart health and the immune system.” says Bels. That’s a heck of a lot of benefits in one bowl.
Bels likes to top off her savory oats with bee pollen, goji berries, and a little shredded coconut for an extra help boost, but if you don’t have those ingredients on hand it’s still just as delish without the topping.
Ready to seriously upgrade your morning? Keep reading for Bels’s tahini overnight oats recipe, below.
Tahini Overnight Oats
Yields 1 serving
1 large, ripe banana, peeled, cut into chunks, and frozen
1 cup almond milk
1 Medjool date, pitted
3-4 Tbsp rolled oats, soaked overnight in filtered water and rinsed well
1 Tbsp raw unhulled tahini
1 tsp maca powder
1/2 tsp ground turmeric
pinch of ground vanilla bean powder
pinch of ground cinnamon
1. Combine all the ingredients in a high-speed blender and process on high speed until creamy and smooth.
2. Pour the mixture into a bowl and garnish with your choice of toppings.
Note: You can add a pinch of freshly ground black pepper to enhance the absorption of turmeric.
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