Raspberry and Chocolate Tahini Oatmeal

Behold . . .

Raspberry and Chocolate Tahini Oatmeal #OatmealArtist #Vegan

The very first time I used tahini in oatmeal, I made this Raspberry Oatmeal with Tahini and Dark Chocolate Chunks. You’ll notice from that post that I didn’t love the tahini. I believe the word I used to describe it was “fine.”

Fast forward five months, and I gave you this Apple Oatmeal with Chocolate Tahini and Toasted Coconut. According to the post, the chocolate tahini was meant to help you learn to love tahini (because what’s better at making some edible than a heavy dose of cocoa?).

Raspberry and Chocolate Tahini Oatmeal by the #OatmealArtist #Vegan

While chocolate tahini was originally a “hack” to make the sesame paste more palatable to untrained tastebuds, I loved it so much that I wanted to create it again. It combines many of the irresistible flavors of my first tahini recipe (the raspberry one linked above), but the chocolate tahini makes the whole dish more cohesive. This is because the plain tahini and the sweet chocolate and the tangy berries in the first recipe significantly contrasted (in a good way, though); on the other hand, combining the chocolate and tahini mellows out the two flavors, helping it blend with the raspberries a little better.

Raspberry and Chocolate Tahini Oatmeal by the Oatmeal Artist #Vegan

I like both versions. Don’t make me pick a favorite!

Random Recommendations:

  • [things] this Gboard app by Google is my new favorite thing. It lets you text like Android users!
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Raspberry and Chocolate Tahini Oatmeal

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

    For the oatmeal:
  • 3/4 cup milk of choice, or water*
  • 1/4 cup quick cook steel cut oats (I used BetterOats)*
  • 1 cup fresh raspberries
  • 1/4 tsp cinnamon (optional, makes it less tart)
  • 1/2 tsp vanilla extract
  • pinch of salt
  • For the Chocolate Tahini:
  • 2 tbsp plain tahini
  • 1 tsp unsweetened cocoa powder
  • 1/4 tsp vanilla extract
  • pinch of salt
  • sweetener (I used maple syrup), to taste

How to make it:

  1. Bring milk (I use 1/4 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
  2. Add half of the raspberries to the oatmeal right away and stir occasionally.
  3. While you wait, prepare the Chocolate Tahini by mixing together ingredients in a small bowl. Taste; add more sweetener and/or cocoa powder if desired.
  4. Back to the oatmeal. Once more of the liquid has absorbed, add vanilla extract, optional cinnamon, and salt. Stir.
  5. When you’re pleased with the consistency of the oatmeal, stir in a few of the remaining raspberries (maybe 1/4 cup). Then, transfer to a bowl. Add a splash of your milk of choice, Chocolate Tahini, the remaining raspberries, and any other additional toppings (shredded coconut, chocolate chips, nuts, etc.).

Just an FYI:

*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup.

Oatmeal adapted from Raspberry Oatmeal with Tahini and Dark Chocolate Chunks. Chocolate Tahini originally posted with Apple Oatmeal with Chocolate Tahini and Toasted Coconut.


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

One Response to Raspberry and Chocolate Tahini Oatmeal

  1. Cassie says:

    Tahini goes well with pretty much anything, from sweet to salty to savory to spicy! It has such a mild, nutty flavor that is amazing! And no fail is it awesome with oatmeal! 🙂 Beautiful oatmeal creation–I HAVE to try adding cacao or cocoa to my tahini!

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