Banana Tahini Overnight Oats
Creamy overnight oats with tahini, banana, and a drizzle of honey. Five minutes of prep the night before, zero effort in the morning.
Breakfast · Prep 5 min · Serves 1 · Easy · By Tina · Published
Ingredients
- 50 g rolled oats
- 120 ml milk, any kind
- 1 tbsp tahini
- 1 banana, ripe, mashed
- 1 tsp honey, or maple syrup
- 1 tsp chia seeds, optional
- 0.5 tsp cinnamon
- 1 tbsp pistachios, chopped, for topping
I am not a morning person. Cooking before coffee is not happening. So overnight oats became my survival strategy, and this tahini version is the one I keep coming back to.
Tahini in oatmeal sounds weird but it adds this nutty creaminess that peanut butter wishes it could achieve. Mixed with mashed banana for natural sweetness and soaked overnight, you get this thick, pudding-like breakfast that tastes indulgent but is actually pretty healthy.
The beauty is the five minutes of effort the night before. Morning you just grabs the jar from the fridge, adds toppings, and eats. No pan, no stove, no dishes.
Pro Tips
- Use ripe bananas. They need to be spotty and soft for maximum sweetness and mashability.
- Stir well before refrigerating — tahini can clump if not mixed properly.
- Add the crunchy toppings in the morning, not the night before. Nobody wants soggy granola.
- These keep in the fridge for 3 days, so make a batch on Sunday.
Serving
Top with sliced banana, a drizzle of honey, chopped pistachios, and a sprinkle of cinnamon. Eat cold or microwave for 2 minutes if you prefer warm.
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