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Epicurious

Overnight Oats With Banana, Maple Syrup, and Tahini

This image may contain Food Breakfast and Bowl
Photo by Alex Lau, Styling by Sue Li

This recipe makes roughly ½ cup tahini sauce, which keeps for about 4 days in the fridge. Keep a couple of ripe bananas handy and eat this all week.

Recipe information

  • Yield

    4 servings

Ingredients

¼ cup tahini
2 tablespoons (or more) pure maple syrup
2 tablespoons nut milk
½ teaspoon ground cinnamon
Pinch of kosher salt
Overnight Oats
1 cup plain whole-milk Greek yogurt
2 medium bananas, thinly sliced
2 teaspoons toasted sesame seeds

Preparation

  1. Step 1

    Stir tahini, maple syrup, nut milk, cinnamon, and salt in a small bowl or small measuring cup until smooth. Divide oats and yogurt among bowls, spooning yogurt into centers. Divide banana among bowls and drizzle tahini mixture over. Top with sesame seeds. Drizzle with more maple syrup, if desired.

    Step 2

    Do Ahead: Tahini mixture can be made 4 days ahead; cover and chill. Rewarm gently before serving.

TagsOatRice & GrainsBananaFruitTahiniYogurtDairyVegetarianGluten FreeHealthyishBreakfastBon Appétit
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