Cacao Tahini Oatmeal
Lately, I've been on a tahina kick. It's been a few months now. I'm talking 6 months. Can you believe that once upon a time I used to strongly dislike tahina and could not understand how my parents could enjoy it with dates! Now, I add it to just about anything. Cakes, brownies (like these Heavenly Tahini Brownies), to salads, stir-fries, and the list goes on.
This is my classic oatmeal recipe. Grainy and with a lot of spices. You can cook your oatmeal in however way you'd like. You can even use whatever grain you have in your kitchen. The chocolate tahini sauce is what makes it super special.
For toppings I went with two of my favorites. Raspberries and of course, cacao nibs. I add these guys to just about anything! Sweet potatoes, sandwiches, nice cream, smoothies, you name it! I've been thinking about adding it to savory dishes. I think it'd taste so good with something that has chili peppers in it. Hmm
If you like tahini then I think you'll like these recipes too: Cacao Tahini Rawnola (best thing on earth, no kidding) Tahini Brownies
Cacao Tahini Quinoa Bowls and my all time favorite Cardamom Rawnola.
Chocolate Tahini Oatmeal
Ingredients
- 1 cup rolled oats
- 1 tsp cinnamon and pure vanilla - optional
- 1/8 tsp ginger powder and ground cardamom - optional
- 3 sukkari dates (sub of any other sweeter or a mashed ripe banana)
- 1 heaping spoon of tahini
- 2 tsp cacao powder
- 1 tbsp maple syrup or date molasses
- Raspberries and cacao nibs for toppings
Steps
- Bring two cups of water to a boil
- Add one cup of rolled oats
- Add the spices and the dates or whatever sweetener you're using
- Let it cook over low-medium heat for 5-10 minutes. Until all the water is absorbed
- In a small bowl, mix the tahini with the cacao and add one tbsp of water while mixing
- Then add the maple syrup* and mix
- Pour your oatmeal in a bowl then top it with the chocolate sauce and whatever other toppings your heart desires.
*Adding the maple syrup is essential to have a smooth sauce, otherwise, it'll be chuncky.
