This recipe came about as it includes two of my favourite things: Tahini and Oatmeal! As I have said numerous times before, Tahini (sesame seed butter) was something I used to absolutely loathe – the taste was far too bitter for me. Through experimenting with citrus and tahini dressings I started liking the flavour and this, over time, developed into a fully fledged love of everything involving tahini – on toast with crushed raspberries, drizzled over avocado, massaged into kale, poured over oatmeal – it is quite simply one of the most versatile foods.
This oatmeal recipe is perfect for autumn, it’s warming, comforting and just what your body needs to keep you going strong through the colder months. The sweet flavours of the manuka (or maple) satisfies the sweet cravings and adds a much needed sweetness to compliment more intense sesame flavour. I love adding raspberries or pomegranate seeds to this porridge for a burst of sharp flavour, but equally a creamy sliced banana or a handful of blueberries mixed in would work wonderfully.
Enjoy this with your favourite cup of coffee (i’m one for an Almond milk latte!) or a cup of herbal tea, and be prepared to feel awesome.
1/2 cup porridge oats/quick oats
1 cup oat/almond milk
1/4 cup water
1 heaped teaspoon of light tahini
1 banana mashed
1 tablespoon of raw honey/pure maple syrup
a pinch of cinnamon
Freeze dried raspberries/ other berries
Tahini, Honey, Banana Slices or a sprinkle of granola!
Start by adding the oats and oat milk to a saucepan over a medium heat.
When the oat milk is hot add in all the other ingredients. Keep on stirring, and if it gets too hot lower the heat. Keep stirring for around 10 minutes.
Pour into a bowl, top with the other half of the banana, some berries or even a further dollop of tahini (why not!?). Enjoy!