Overnight Oats with Sesame
Overnight Oats with Sesame
Description
A wholesome breakfast option with oats, sesame, and a coconut-sesame topping for crunch. Oats and sesame are high in magnesium, supporting sleep and stress management, while oats also contain melatonin. Blueberries and sesame add antioxidants that benefit heart health and blood sugar regulation. Simple to prep, this nutrient-dense meal keeps you full and energized.
NOTE
Use any milk of your choice. Swap tahini with any nut butter you prefer.
Ingredients
2 SERVES
- 1 cup (250 ml) oat milk
- 1/4 cup (60 g) tahini
- 1 Tbsp (15 g) maple syrup
- 1 cup (100 g) rolled oats
- 1 cup (36 g) unsweetened flake coconut
- 1 Tbsp plus 1 tsp (12 g) untoasted sesame seeds
- 2 large pinches of flaky sea salt
- Fruit of your choice, such as sliced pears or apples or blueberries
Directions
-
Step 1
In a medium-size jar with a lid, combine the oat milk, tahini, and maple syrup and gently mix together. (The tahini doesn’t need to be fully mixed in.) Add the oats and stir well, making sure the oats are submerged. Cover the jar with the lid and refrigerate the oats overnight. -
Step 2
Preheat the oven to 350˚F/180˚C. Spread the coconut and sesame seeds on a baking sheet. Bake for about 3 minutes, or until the coconut is golden and fragrant. Let the coconut and sesame seeds cool. Transfer to a small bowl and sprinkle with the salt. -
Step 3
To serve, divide the oats between 2 bowls. Sprinkle the fruit and top it with the coconut flakes and sesame topping . The overnight oats will last in the refrigerator for 5 days. Any extra topping can be stored in a jar in the pantry for 2 weeks or in the refrigerator for up to a month.
About the author
Chloe Chappe
Chloe Chappe is a private chef and writer based in Los Angeles, CA. Her cooking and food writing pursuits are motivated by personal traditions, cultural culinary history, accessibility, the aesthetics of a colorful meal, and the love of gathering people for a meal.
