I always like to start my day with a hearty and filling (yet healthy!) breakfast. This often involves things like oatmeal, nuts and seeds. This breakfast fits the bill and is as delicious as a dessert (without the sugar, and probably without as many calories either!). Dates keep things light and you're only using whole foods as opposed to processed refined sugar. This recipe is therefore SOS-free (free of salt, oil, and added sugar).
This oatmeal with tahini is a breakfast regular for me, but you can always get creative with this by switching up the nut butter and/or toppings from time to time.
Sesame Oatmeal with Dates
This hearty oatmeal is sweetened with dates, so there is no processed sugar involved but you end up with a sweet and delicious meal. Add berries and nuts for flavor!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 126kcal
Ingredients
- 1 cup oats
- 1 cup water
- 1 cup plant-based milk such as almond or cashew
- 2 dates chopped
- 2 tsp ground flaxseed or ground chia seed
- 1 Tbsp tahini to taste
Instructions
- Bring water and dates to a boil over high heat, and then reduce to medium.
- Add oats, stirring as needed until thick and bubbly.
- When reaches desired consistency, remove from heat and stir in tahini.
- Sprinkle your favorite toppings on top, such as nuts and berries.
Nutrition Facts
Sesame Oatmeal with Dates
Amount Per Serving
Calories 126
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 87mg4%
Potassium 127mg4%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Calcium 95mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PlantBasedRecipe or tag #MyPlantBasedRecipe!
Top your oatmeal with blueberries or any other berries you prefer (or have in the kitchen!)
Jen deHaan
Owner at Plant Based Recipe
Jen is a dance fitness instructor and plant-based nutrition enthusiast living in British Columbia, Canada. She has over 19 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy.
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