Rhubarb & Tahini overnight Oats

The rhubarb keeps coming and so does the Tahini.  Tahini is one of my favourite foods, I have it with almost everything.  During the first few weeks of lockdown I couldn’t find it anywhere, so I went for almost a month without any- until my lovely bestie delivered a jar and left it outside my door.  That didn’t last long!  but fortunately my stocks are now replenished and I am eating it liberally again.

The combination with rhubarb really works, although be warned rhubarb and tahini blended does look a bit beige – so the decorations on top of this dish are worth it!  You do need some sweetener with this – I don’t add much sugar to my stewed rhubarb so usually need to add a bit extra into whatever I’m using it with.

Enjoyed eating this today after an early dog walkies in the sunshine.

Rhubarb & Tahini overnight oats

  • 2 tablespoons stewed rhubarb (plus extra for the topping)
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup (or other sweetener of choice)
  • 1/2 teaspoon ground ginger
  • 200ml Milk (almond, soya or coconut work well)
  • 35g oats
  • 1 tablespoon sesame seeds

Blend the rhubarb, tahini, maple syrup, milk and ginger in a blender.  Pour into a bowl and add the oats.  Leave overnight.

To serve – sprinkle over the sesame seeds and add the extra rhubarb on top.

Author: thebrekkieblog

Runner and avid breakfast eater

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