Thick + creamy overnight oats made with dates, tahini, greek yogurt, and chia seeds to help keep you full and satisfied for the day ahead! This make-ahead breakfast is perfect for busy mornings and can easily be multiplied to make breakfast for the entire week at once!
**AUGUST 2019 UPDATE**
This recipe was originally posted in April of 2016, and is one of my absolute favorite flavor combinations for overnight oats. It was in desperate need of new photos and less wordy recipe instructions, so I’m re-posting it today. I’ve left the original blog post in tact below, for the sake of nostalgia. Feel free to scroll straight to the bottom to get the recipe, if you’ve already read this old blog post!
OVERNIGHT OATS.
Have you had them?
Essentially, they’re the cold, creamy, warm-weather version of your favorite bowl of oatmeal. They are made the night before, which may seem like a hassle, but is actually perfect for busy mornings when you barely have time to open the fridge, let alone actually stop and make breakfast.
You can make them with your favorite milk, yogurt, or even water if you’re feeling boring, and the options for topping and flavoring are legit endless.
My current favorite way to make them? With greek yogurt for a little tang and creaminess (canned coconut milk or dairy-free yogurt would be a great vegan sub!), chia seeds to make them extra thick and protein-rich, tahini for some nuanced, toasty flavors, and chopped up dates for a little sweetness.
Simply stir everything together in a jar or bowl overnight, pop in the fridge, then top however your heart desires in the morning. I love to go for fresh fruit, jam, or a drizzle of honey, but you can seriously go wild. Whatever you love on oatmeal or yogurt bowls is game here.
If you’re a planner like me, this is a great recipe to quadruple or quintuple (that’s 5x- one for each work day!) to get breakfasts for the week ready on Sunday night. If I have enough jars, I’ll set up a little assembly line and make 5 separate servings; otherwise I just make a big batch in a container with a lid, and scoop out a serving each morning on my way out the door.
I really think you’re going to love the unique flavors going on in these overnight oats, but feel free to use it as a starting point and swap in more or less of anything you love. It goes without saying that any nut or seed butter can work in place of the tahini, and any dried fruit can work in place of the dates; from there, feel free to experiment!
If you make a batch of these dreamy, creamy Tahini + Date Overnight Oats, let me know what you think! Leave a comment below, or take a picture of your breakfast and share it with me on Instagram so I can see!
Tahini + Date Overnight Oats
Time: 5 minutes (+6-12 hours, to soak)
Serves: 1
Ingredients:
- 1/4 cup rolled oats
- 1 Tablespoon chia seeds
- 1 Tablespoon tahini
- 1/4 teaspoon vanilla extract
- 1/4 cup Greek yogurt (grass-fed whole milk yogurt is my go-to)
- 1/2 cup water or milk of choice
- 2 Medjool dates, pitted and diced
Instructions:
- Place all ingredients into a small jar or container with a lid, and stir well to combine. Let sit in the refrigerator overnight (at least 6 hours) or up to 5 days before serving.
- Serve cold with toppings such as: fresh fruit, honey, granola, nuts, seeds, and extra tahini.
NOTES:
To make this dairy-free/vegan, use vegan yogurt in place of the greek, or use 3/4 cup of your favorite non-dairy milk in place of the yogurt + water. Any nut/seed butter can be used in place of the tahini, as can any dried fruit in place of the dates. I never get upset if 1 tablespoon of cocoa powder and a drizzle of maple syrup make their way into the jar, either.