Tahini Oatmeal with Raspberries and White Chocolate

Did you like last month’s Tahini Baked Oatmeal with Raspberries and White Chocolate? Because here it is in its stove-top form. You’re welcome.

Or perhaps you didn’t try it because you think baked oatmeal is kind of a pain (I agree). In that case, here it is in its stove-top form. You’re welcome.

Or perhaps you didn’t realize I had posted the baked recipe at all. You should check it out, but you should also try it in its stove-top form. You’re welcome. ?

I have now been a full-time employed writer for a month. I never have to bring work home with me. I have time to read, time to study Spanish, time to socialize, and time to post unnecessary Insta stories. (Follow me!)

I also don’t have excuses (besides my effort to socialize more) to not make oatmeal. Thus, if I don’t have oatmeal next week, feel free to harass me. 😉

Random Recommendations:

  • [tunes] “Me Llamas” by Piso 21 (Remix) ?

Tahini Oatmeal with Raspberries and White Chocolate

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 3/4 cup milk of choice, or water*
  • 1/4 cup quick cook steel cut oats*
  • 1/2 a ripe banana, OR 1/3 cup grated zucchini + 2 tsp maple syrup
  • 1-2 tbsp tahini
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1/2 cup fresh raspberries, halved if desired
  • 1 tbsp white chocolate chips (I use the vegan/kosher King David brand)

How to make it:

  1. Bring milk (I used 1/2 c cashew milk and 1/4 c water) to a boil, add oats, and reduce heat to a simmer. (If you'd like to add flax or chia seeds, do so now.)
  2. Mash banana and add to the oatmeal (or, alternatively, zucchini and maple syrup). Stir occasionally and cook for about three minutes.
  3. Once more of the liquid has absorbed, add tahini, vanilla, and salt. Stir.
  4. When you're pleased with the consistency of the oatmeal, carefully fold in half of the raspberries.
  5. Transfer to a bowl. Add a splash of your milk of choice, the remaining raspberries, white chocolate chips, and any other additional toppings (extra tahini, dried fruit, coconut, jam, 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.


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.

3 Responses to Tahini Oatmeal with Raspberries and White Chocolate

  1. Sarah says:

    Congrats on the month anniversary at your new job!

  2. Amanda Renny says:

    Your dish is looking so amazing and delicious. You shared a very nice recipe. I made it and it was so yummy. Please share some more vegan recipes for breakfast and lunch.
    vegan food recipes

  3. This must be so delicious! Thank you for sharing the recipe with us, I’m definitely going to try it =)

Leave a Reply

Your email address will not be published. Required fields are marked *