Middle Eastern Tahini Oatmeal Vegan
Elevate your breakfast game with this vegan Middle Eastern Tahini Oatmeal, a warm and creamy bowl packed with bold flavors and nourishing ingredients. Combining the nutty richness of tahini with aromatic spices like cinnamon and cardamom, this recipe adds an exotic twist to your everyday oats. Sweetened naturally with maple or date syrup and topped with vibrant garnishes like chopped pistachios, pomegranate seeds, and figs, each spoonful is a delightful balance of texture and taste. Ready in just 15 minutes, this hearty and plant-based breakfast is perfect for busy mornings or a cozy weekend treat. Detox-friendly, dairy-free, and infused with Middle Eastern flair, this oatmeal is as beautiful as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1.5 cups Plant-based milk (e.g., almond, oat, soy)
- 0.5 cups Water
- 2 tablespoons Tahini (sesame paste)
- 2 tablespoons Maple syrup or date syrup
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cardamom
- 0.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Chopped pistachios (optional, for garnish)
- 2 tablespoons Pomegranate seeds (optional, for garnish)
- 2 pieces Dried or fresh figs (optional, sliced, for garnish)
Instructions
In a medium-sized saucepan, combine the rolled oats, plant-based milk, and water. Stir well and bring to a gentle simmer over medium heat.
Once the mixture begins to simmer, reduce the heat to low and stir occasionally to prevent sticking. Allow the oats to cook for 5-7 minutes or until they reach your desired consistency.
Stir in the tahini, maple syrup (or date syrup), ground cinnamon, ground cardamom, vanilla extract, and salt. Mix well until the flavors are fully combined and the oatmeal is creamy.
Remove the oatmeal from heat and divide it evenly between two serving bowls.
Garnish with chopped pistachios, pomegranate seeds, and sliced figs, if desired, for added flavor and texture.
Serve warm and enjoy your Middle Eastern-inspired tahini oatmeal!
Nutrition Facts
Calories |
973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 792 mg | 34% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 67.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 811 mg | 62% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
