So tahini has been a learning experience for me. My first taste was one of . . . bewilderment. I was taken aback by its bitterness and wasn’t quite sure what to do with it. I think I made some great recipes with the mocha poached pear and raspberries and chocolate and the apple and honey. But I still wasn’t sure how I felt about tahini in general.
This baked oatmeal gave me a new appreciation for tahini. Inspired by this recipe for tahini cookies, I made a baked oatmeal similar to my Peanut Butter Cookie Baked Oatmeal, but with tahini. Would you believe that I liked it just as much?
Special thanks goes to Sesame King, who witnessed my experiments with tahini and graciously provided me with more to encourage my adventures. I really want to try the chocolate version!
And don’t forget to participate in the contest to become December’s Oatmeal Enthusiast!
All you have to do is leave comments. See details here.
Random Recommendations:
- [reads] A new article of mine on ThoughtCatalog: “Gaining Weight Made Me Care About Fashion“
- [people] Follow @bourbonvanilla777 to see the most beautiful white cat around.
- [tunes] This cover of “Dawn” from the Pride & Prejudice soundtrack is pretty much as delightful as the actual recording.
What you'll need:
- 1/2 cup grated zucchini or yellow squash
- 1/3 cup milk of choice
- 1-2 tbsp tahini (I used 1 tablespoon and a half)
- 1-2 tbsp maple syrup*
- 1/4 tsp vanilla extract
- 1/2 cup quick or rolled oats (I used quick)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- sesame seeds, for topping
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- You have two options: you can puree all ingredients together (except sesame seeds), or you can follow steps 2-3. If you puree, you can cut the zucchini into cubes so it measures about 1/2 a cup instead of grating.
- If not pureeing: Combine zucchini, milk, tahini, maple syrup, and vanilla extract and stir until mixed.
- Stir in oats.
- Add baking powder, baking soda, and salt, and stir.
- Okay, whether you pureed or stirred, we're all at the same spot again: transfer to a ramekin. Sprinkle to top of the batter with sesame seeds.
- Bake for 20-24 minutes, or until the top is no longer doughy. Enjoy! 🙂
Just an FYI:
* If your tahini is plain, you may need extra sweetener. If your tahini is pre-sweetened, you may not need any maple syrup! It depends on how sweet your tahini is. 🙂
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