Tahini baked oatmeal is a comforting, nutrient-dense breakfast that transforms simple pantry ingredients into a warm, satisfying meal. The rich, nutty flavor of tahini pairs beautifully with sweet maple syrup and chocolate chunks, creating a balanced sweetness without being overpowering.
Beyond its taste, this dish packs a nutritional punch: rolled oats provide fiber to support digestion and steady energy, while tahini and sesame seeds contribute plant-based protein and heart-healthy fats.
Using almond milk keeps the recipe light and dairy-free, making it suitable for vegan or lactose-sensitive diets.
With only about 368 calories per serving, it offers a wholesome combination of protein, fiber, and good fats, helping you stay full and energized.
Quick to assemble and bake, it’s perfect for busy mornings, meal prep, or a cozy weekend breakfast that feels indulgent yet nourishing.
Must-Have Tools for Perfect Results
8×8 Inch Square Baking Dish
Ideal for even cooking and easy portioning of baked oatmeal. Beyond this recipe, it’s perfect for brownies, casseroles, and small lasagna.
Mixing Bowl
A large, sturdy mixing bowl makes combining oats, tahini, and milk effortless. Great for salads, batters, and dough preparation.
Measuring Cups & Spoons
Ensure precise ratios of wet and dry ingredients, guaranteeing consistent texture and taste. Essential for any recipe where accuracy matters.
Rubber Spatula
Perfect for folding in chocolate and scraping the sides of the bowl, ensuring no ingredients are wasted. A versatile tool for baking, frosting, and cooking.
Oven Thermometer (Optional)
Confirms your oven is at the correct temperature for perfectly baked oatmeal. Also useful for roasting, baking, and precise cooking tasks.
Healthy Tahini Baked Oatmeal
Ingredients
Equipment
Method
- Preheat & Prepare: Preheat your oven to 375°F (190°C) to ensure even baking. Lightly grease an 8×8-inch square baking dish with cooking spray or a thin layer of coconut oil, making sure every corner and edge is coated to prevent sticking and guarantee easy removal of the baked oatmeal once it’s done.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, ground cinnamon, baking powder, and sea salt. Gently whisk or stir the dry ingredients together until evenly distributed, which ensures that every bite will have balanced flavor and a uniform texture.
- Mix Wet Ingredients: In a separate bowl or the same large bowl if preferred, pour in the almond milk, maple syrup, melted coconut oil, vanilla extract, and tahini. Whisk thoroughly until the mixture is smooth, creamy, and slightly glossy, allowing the tahini to fully incorporate without clumps.
- Blend Dry & Wet: Slowly add the dry oat mixture to the wet tahini mixture while folding gently with a rubber spatula. Continue mixing just until fully combined; overmixing can make the oatmeal dense, but proper folding ensures a light, fluffy texture.
- Add Chocolate & Sesame: Fold in the chopped chocolate and sesame seeds, making sure they are evenly distributed throughout the oatmeal batter. This step adds pockets of sweet, melty chocolate and a nutty crunch in every bite, enhancing both taste and texture.
- Transfer & Top: Pour the prepared oatmeal mixture into the greased baking dish, smoothing the top with your spatula. Sprinkle additional chocolate chunks and sesame seeds on top to create a visually appealing finish and extra flavor for the baked oatmeal’s crust.
- Bake & Test: Place the baking dish in the preheated oven and bake for 35–40 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs, ensuring the oatmeal is fully set but still tender.
- Cool & Serve: Remove the baked oatmeal from the oven and allow it to cool for 10–15 minutes. Slice into six portions and serve warm, optionally drizzling with extra tahini or maple syrup for added indulgence, making it perfect for breakfast or meal prep.
Notes
- Rolled Oats Only: For best texture, use old-fashioned rolled oats. Quick oats can make the oatmeal mushy, while steel-cut oats require longer cooking.
- Milk Variations: Unsweetened almond milk is ideal, but any plant-based or dairy milk will work. Adjust sweetness if using naturally sweetened milk.
- Sweetener Substitutes: Maple syrup can be swapped with honey, agave, or monk fruit syrup for a similar texture and flavor.
- Tahini Alternatives: Use almond butter or sunflower seed butter if you don’t have tahini; flavor will vary slightly but texture remains creamy.
- Chocolate Flexibility: You can omit chocolate, use cacao nibs, or substitute dried fruits like raisins or chopped dates.
- Optional Add-Ons: Sprinkle extra sesame seeds or a pinch of cinnamon on top for added crunch and flavor depth.
Chef’s Secrets For Rich Flavor
The secret to this baked oatmeal’s richness lies in fully incorporating the tahini and sweetener.
Whisk the tahini with the wet ingredients until smooth to avoid clumps and ensure a creamy consistency.
For an extra boost, lightly toast the sesame seeds before folding them in; this enhances their nuttiness and aroma.
Using room-temperature almond milk prevents the batter from clumping, giving the oatmeal a smooth, cohesive texture.
Finally, resist overmixing when combining dry and wet ingredients—gentle folding keeps the oats tender while still holding the chocolate chunks in place for melty pockets of indulgence.
Serving Suggestions For Every Occasion
Serve this baked oatmeal warm straight from the oven for a cozy breakfast treat. Drizzle extra tahini or maple syrup on top to elevate flavor and add creaminess.
For a refreshing contrast, pair a slice with fresh berries or sliced bananas, or add a dollop of plant-based yogurt for a creamy texture.
This recipe also works beautifully as a portable meal prep option—simply slice and store individual portions for grab-and-go breakfasts or a post-workout snack.
It pairs well with herbal tea, coffee, or a nut milk latte for a satisfying start to any day.
Storage Tips To Maintain Freshness
Store leftovers in an airtight container in the refrigerator for up to five days.
Reheat slices in the microwave or oven to restore warmth and texture.
For longer storage, cut portions and freeze them individually; wrap in parchment or place in a freezer-safe container. Thaw overnight in the refrigerator or gently warm in the microwave for a quick breakfast.
Avoid storing at room temperature for extended periods to maintain freshness and prevent sogginess. Sesame seeds and chocolate chunks retain their texture best when baked oatmeal is properly cooled before storage.
Frequently Asked Questions Answered Clearly
1. Can I make this recipe nut-free?
Yes! The recipe is already nut-free if you use tahini instead of nut butter. Ensure your chocolate does not contain traces of nuts for a fully nut-free version.
2. Can I use different sweeteners?
Absolutely. Maple syrup can be swapped with honey, agave, or a monk fruit-based syrup. Adjust quantity slightly if the substitute is sweeter or less sweet.
3. Can I make it ahead for meal prep?
Yes, baked oatmeal is ideal for meal prep. Slice into portions after cooling and store in the fridge or freezer for easy grab-and-go breakfasts.
4. Can I add fruits or nuts?
Definitely! Fold in berries, dried fruits, or chopped nuts for added flavor and texture. Adjust baking time slightly if adding large or watery fruits to prevent sogginess.
5. Can I make it gluten-free?
Yes, as long as you use certified gluten-free rolled oats. This ensures the recipe remains completely gluten-free while keeping the texture intact.
This recipe has been adapted and simplified from the original version by eatingbirdfood. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.