Winter makes me want a hot breakfast and steel cut oats are delicious. Since I love tahini I decided to make a tahini cream instead of a nut milk to add to the oats.
Tahini has a superb nutritional profile, adding phosphorus, lecithin, magnesium, potassium and iron to your breakfast, plus it’s one of the best sources of calcium.
An added bonus is its high vitamin E vitamins B1, B2, B3, B5 and B15 content.
Here’s the recipe:
- 1 1/2 cups steel cut oats
- 4 1/2 cups water
Put the oats in the water, boil then simmer for around 20-25 mins, until the water has evaporated.
Whilst this is simmering make the tahini cream.
- 1 1/2 tbsp unhulled tahini
- 2 cups water
- 1 tsp vanilla paste
- 1/4 cup maple syrup or date paste
Add 1/2 cup of the cream, (more if you like it runny) to the oats on a low heat and give it a stir. Store the rest in the fridge to add to a smoothie.
My boys like Manuka honey added to theirs. I added toasted macadamias, banana, black sesame seeds and cacao nibs to mine.