Tahini Baked Oatmeal
This tahini baked oatmeal is made with rolled oats, creamy tahini, maple syrup and studded with chopped chocolate. It's nut-free, gluten-free, vegan and perfect for meal prep.
Preheat the oven to 375°F and spray an 8×8 square baking dish with cooking spray.
Combine oats, cinnamon, baking powder, salt, milk, maple syrup, flaxseed, sesame seeds, coconut oil, vanilla and tahini in a large mixing bowl.
Fold in chopped chocolate.
Carefully pour oatmeal mixture into the prepared baking dish.
Top with additional chocolate chunks and sesame seeds.
Bake for 35-40 minutes, until toothpick comes out clean. Let cool for 10-15 minutes then portion into 6 pieces and serve warm with a drizzle of tahini and additional maple syrup if desired.
- Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ.
- Milk – I like using unsweetened almond milk because it's low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
- Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
- Coconut oil – butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
- Ground flaxseed – If you don't have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don't need this recipe to be vegan.
- Chocolate – Feel free to skip the chocolate all together or swap it for another mix-in of choice like cacao nibs or dried fruit.
Serving: 1/6 recipe | Calories: 368kcal | Carbohydrates: 40g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 359mg | Potassium: 247mg | Fiber: 5g | Sugar: 14g