The Make-Ahead Breakfast Recipe That Will Curb Your Mid-Morning Cravings
Welcome back to Well Done, Well+Good’s seriously tasty food (and drink!) video series, featuring easy-healthy-gorgeous recipes from the wellness scene’s buzziest chefs, nutritionists, and Instagram foodies.
Searching for the perfect easy breakfast recipe is kind of like trying to find a new movie to watch on Netflix. There's so many options to scroll through that you end up falling back on your usual fare (ahem, a breakfast smoothie or another episode of Friends). The issue? You're starving by 10 a.m.
That's where Ashley Marti comes in: The buzzy blogger behind Local Haven has a tahini overnight oats recipe that's not only savory-meets-sweet in the best way, but will actually keep you full with nourishing ingredients like bananas, sesame seeds, and siggi’s vanilla yogurt.
And the Icelandic-style yogurt is a standout because it’s made with simple ingredients and not a lot of sugar, which means it’s a flavorful secret weapon (that also packs added protein and live active cultures).
“For me, the best part about this recipe is that it keeps me fuller longer,” Marti says. “I’m a big fan of smoothies for breakfast but by 11 a.m. I’m needing a snack.” But with overnight oats, Marti says she gets enough energy to last through lunch since there's no sugar crash.
Another bonus? You can prep a few batches on a Sunday night, and have easy grab-and-go breakfasts ready for the beginning of the week—and you’ll still have time to scroll through Netflix.
Watch the recipe in action via the video above, and keep reading for Marti’s easy-to-follow recipe instructions.
Tahini Overnight Oats
2/3 cup milk
1 Tbsp tahini
1/4 tsp vanilla extract
1 Tbsp maple syrup
2/3 cup rolled oats
1/4 cup tahini
2 Tbsp maple syrup
2 Tbsp milk
Pinch of cinnamon and kosher salt
1/2 banana, sliced
1/2 cup siggi’s 0% non-fat vanilla yogurt
1 tsp sesame seeds
1. In a bowl or mason jar, mix together milk, tahini, vanilla extract, and maple syrup. Add the oats, thoroughly mixing everything together. Cover the bowl with plastic wrap and set in the refrigerator overnight.
2. The next morning, in an additional bowl, stir together tahini, maple syrup, milk, cinnamon and salt, until creamy.
3. Remove overnight oats from the refrigerator, and place in a serving bowl. Top with siggi’s vanilla yogurt and banana slices. Drizzle the creamy tahini over the bowl, and sprinkle with sesame seeds.
Notes: This will make more than you need for a single serving, so store in refrigerator for up to a week. Save for additional overnight bowls and feel free to add seeds, nuts, honey, peanut butter, coconut flakes, or dried fruit.
In partnership with siggi’s
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