These steel cut overnight oats are thickened with tahini, flavored with cinnamon and lightly sweetened with honey. By boiling the oats for a few minutes in dairy-free milk, they loose some of their bite and create a rich, creamy gluten-free porridge. It’s a perfect make-ahead healthy oatmeal recipe. You can add more sweetness and fiber to the top with any of these additional garnishes: sesame seeds, cinnamon, sliced strawberries, raspberries, sliced banana, hemp seeds. If you need more sweetness, you can always drizzle with more honey or maple syrup. Just substitute maple syrup for the honey to make it vegan and low FODMAP!
In a small saucepan, combine the oats, almond or oat milk, vanilla, cinnamon and salt. Bring to a simmer over medium-high heat. Once it starts bubbling, cook for one minute, then remove entirely from the heat.
Off the heat, whisk in the tahini and honey until dissolved—the tahini will thicken the oat mixture slightly. Add the chia seeds and whisk to incorporate.
Transfer the oat mixture to a large glass Tupperware, two quart-sized mason jars or 4 smaller resealable pint-sized glass jars. Allow to cool slightly before covering and transferring to the fridge. Refrigerate for at least 8 hours, or up to 5 days.
Serve cold or reheated in the microwave with some of the suggested garnishes!