Overnight Oats with Sesame
Overnight Oats with Sesame
About this Recipe
Overnight oats are a healthy breakfast that’s easy to prepare. The crunchy coconut-sesame topping adds a savory, textural element and helps balance the maple and tahini. The topping can also be used on cooked oatmeal and baked goods (like muffins or banana bread) or in pancakes.
The Benefits
Oats are a healthy, gluten-free whole grain and a great source of important vitamins, minerals, fiber, protein, and antioxidants. In addition, oats are a good source for magnesium and melatonin, both of which help you relax and improve sleep. Sesame is also high in tryptophan, which converts to melatonin and serotonin, a feel-good hormone , helping to reduce stress and regulate sleep, mood, and appetite. Sesame is also a good source of fiber and protein. Adding some blueberries and sesame seeds helps provide extra antioxidants to lower cholesterol and blood pressure and better balance blood sugars.
Ingredients
- 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
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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.
Substitutions: Any nut butter can be used in place of the tahini, and any milk can be used in place of the oat milk.
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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.
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