Creamy Vanilla Tahini Oatmeal
15 Minutes • Gluten-free • Low FODMAP • Makes 1 serving. This oatmeal turns out creamy, fluffy, and naturally sweet. The tahini adds a smooth quality while contributing 2.6 grams of protein to this bowl of deliciousness. It’s going to become your favorite breakfast!
INGREDIENTS:
1/2 cup gluten-free rolled oats
1 tablespoon light tahini* (milder taste than dark tahini but ok to use either one)
Pinch of Kosher salt
1/2 teaspoon vanilla extract
1/2 cup lactose-free milk
1/2 cup water
TOPPING OPTIONS (choose 2 or cut back your serving size):
1 tablespoon maple syrup
Cinnamon to taste
1/8 cup blueberries
¼ cup strawberries
10 - 15 raspberries
½ small-medium banana (firm, not over-ripe)
5 almonds
5 - 10 pecans
5 - 10 walnut halves
Toasted sesame seeds
1 – 2 teaspoons unsweetened cocoa powder
DIRECTIONS:
Add all ingredients to a small saucepan, mix well and bring to a simmer.
Cook over a gentle heat until creamy, about 5-8 minutes, stirring frequently.
Transfer to a bowl and serve warm with your favorite toppings. If desired, add an extra splash of milk to the bowl, right before serving.
* Check the consistency of tahini before you buy it – it should be smooth and runny.
Original recipe inspired by Oatmeal Stories