Healthy Tahini Baked Oatmeal
A wholesome, vegan, and gluten-free baked oatmeal featuring tahini, rolled oats, and chocolate, perfect for breakfast or meal prep
Equipment
- 1 8×8 inch square baking dish
- 1 Large Mixing Bowl
- Measuring cups and spoons
- 1 rubber spatulaOven (preheated to 375°F)
Ingredients
- 2 cups old-fashioned rolled oats
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups unsweetened almond milk
- ¼ cup maple syrup
- 1 tablespoon ground flaxseed
- 2 tablespoons sesame seeds plus extra for topping
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- ¼ cup tahini
- ½ cup chopped chocolate plus extra for topping
Instructions
- 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.