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