Behold . . .
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?).
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.
I like both versions. Don’t make me pick a favorite!
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What you'll need:
- 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
- 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:
- 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.)
- Add half of the raspberries to the oatmeal right away and stir occasionally.
- 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.
- Back to the oatmeal. Once more of the liquid has absorbed, add vanilla extract, optional cinnamon, and salt. Stir.
- 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.