Creamy & Healthy Tahini Overnight Oats

You are going to want to make this creamy tahini overnight oats recipe over and over again. This recipe is bursting with anti-oxidants and dietary fiber. We love using tahini in savoury dishes, but it also works perfectly in this naturally sweetened breakfast recipe. For us this creamy bowl of oats is the perfect way to start a summer day!

I remember having breakfast at a lovely cafe during our stay in Brighton last summer. It was right there and then that we first realised tahini can also do wonders in a bowl of oats. They served tahini overnight oats with apricot jam and pistachio nuts. It was so good, we decided to go back the next day for another bowl of tahini overnight oats. We absolutely love tahini and can eat it on practically anything. However, until that day we had never really tried it with our bowl of morning oats. So this all changed after that specific day and this recipe is our take on the breakfast we had in Brighton during the summer of 2023. We love the combination of ingredients in this one. The Middle-Eastern flavours go really well together but also the vibrant colours make it a real eye-catcher.

The tahini is what makes this recipe deliciously creamy and luxurious. The raspberries and medjoul date provide this recipe with a gentle sweetness. And the acidity from the pomegranate molasses brings it all together. Not only is this a delicious and healthy breakfast, but it’s also super easy to make! If you don’t want to spend your precious time in the morning preparing breakfast, these creamy tahini overnight oats are for you.

• Tahini – is what makes these overnight oats deliciously creamy.
• Rolled oats – we use rolled oats in this recipe, not the steel-cut type of oats. The rolled oats absorb the liquid better and because of this, the end result will turn out to be creamy. When using the steel-cut type of oats in your overnight oats recipes, you will end up with still a lot of liquid and not so soft oats.
• Unsweetened soy-milk – you can use any type of unsweetened plant milk for this recipe, or even water if that’s what you prefer. However, we prefer to make our oats with unsweetened soy-milk because of the protein content and neutral flavour.
• Pomegranate seeds and raspberries – are a lovely fruity and fresh addition to this recipe.
• Medjoul date – adds a slight but delicious, caramel-like natural sweetness. We highly recommend using medjoul dates, dried dates just aren’t as good.

This recipe is loaded with dietary fiber, which is essential for gut health. It has no refined sugar, but instead is sweetened with a medjoul date. This is a much healthier option because it also contains beneficial nutrients such as vitamins, minerals and dietary fiber. Refined sugars, as well as maple syrup and agave do not contain any of those nutrients. Needless to say, it is always a good idea to use dates as a sweetener instead of any of the other aforementioned options.

Pomegranate seeds: Use lemon juice instead (we 100% like it better with pomegranate juice though).
Tahini: Use any nut butter you like if you want to swap out the tahini. We would recommend using cashew or almond butter for this one.
Medjoul date: Use raisins or dried apricots or figs instead, or sub with agave or maple syrup.
Flax seeds: Sub with chia or hemp seeds.
Raspberries: You can use any type of fruit you like. But this recipe works particularly great with strawberries, passionfruit, banana, mango or even pineapple.

• Pomegranate seeds – use lemon juice instead (we 100% like it better with pomegranate juice though).
• Tahini – use any nut butter you like if you want to swap out the tahini. We would recommend using cashew or almond butter for this one.
• Medjoul date – use raisins or dried apricots or figs instead, or sub with agave or maple syrup.
• Flax seeds – sub with chia or hemp seeds.
• Raspberries – you can use any type of fruit you like. But this recipe works particularly great with strawberries, passionfruit, banana, mango or even pineapple.

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