Isn’t this the best mess you’ve ever seen? Don’t you want to just lick it all up??
When I dumped this recipe into this bowl and saw it was going to overflow, I just kind of shrugged and let it happen. Then I dumped tahini all over it and let that overflow, too. It’s cascades of tahini delight.
Instead of my usual vanilla-cinnamon combo (that I use to flavor nearly all my recipes), I decided to go with more Middle Eastern flavors to truly highlight the tahini. Thus, I used a blend of allspice, cardamom, and cloves. You can debate the authenticity of that; I’m not an expert, just good at using Google.
Cinnamon is technically a common spice used in Middle Eastern cuisine, but I was challenging myself to avoid it. I was afraid if I added cinnamon, it would end up tasting too much like banana bread. I wanted this recipe to be distinctly different from my other spiced banana recipes! Hence, no cinnamon.
- [reads] this article of relatable #veganproblems from Twitter (made by me)
- [reads] this article about how being vegan aligns with other parts of people’s identities, i.e. vegan intersectionality (also made by me!)
What you'll need:
- 1/2 cup rolled oats
- 2/3 cup milk of choice, or water
- 2-3 tsp chia seeds
- 1 ripe banana
- 1-2 tbsp tahini
- 1/4 tsp vanilla extract
- 1/4 tsp allspice
- 1/4 tsp cardamom
- pinch of cloves (just a pinch! cloves are potent)
- pinch of salt
How to make it:
- Mix all ingredients (in any container with a lid, such as a mason jar) until combined.
- Store in the refrigerator overnight (or for several hours). Eat cold or warm up!
Just an FYI:
If you omit the chia seeds, reduce the liquid to 1/2 a cup.