Tahini & Date Oats

Name: Tahini & Date Oats
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2/3 cup (60g) Oats; 1 1/2 tbsp (25g) Tahini; 2, chopped (35g) Dates; 1 cup (250g) Milk; 1 tbsp (8g) Sesame Seeds

Recipes · Breakfast · Recipe, Typed Supps

Porridge that tastes like halva, using two ingredients most people already have and never combine.

Allergens and patterns

Contains gluten, milk, sesame. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

2/3 cup (60g) Oats — The beta-glucan fibre in oats is the part with the actual cholesterol evidence behind it, and it needs the oats cooked, not just soaked.
1 1/2 tbsp (25g) Tahini — Stirred in at the end. Sesame paste is about 20% protein and brings more calcium per spoon than most dairy.
2, chopped (35g) Dates — The only sweetener, and they arrive with fibre attached rather than as loose sugar.
1 cup (250g) Milk — Cooked in rather than poured over, which is the difference between creamy porridge and oats in a puddle.
1 tbsp (8g) Sesame Seeds — Toasted, on top. They echo the tahini and give the bowl something to bite.

Nutrition per serving

Calories: 519 kcal
Protein: 17.1g
Carbohydrate: 43.9g
of which sugars: 36.2g
Fat: 29.4g
of which saturated: 7.9g
Fibre: 9.3g
Sodium: 127.2mg

Method

Simmer the oats in the milk with the chopped dates for five or six minutes.
Take it off the heat and stir the tahini through — added over heat it can split and go grainy.
Top with the toasted sesame seeds.