Who else loves cinnamon and apples also outside the season of Fall? Add the wonderfully nutty tahini, and you’ll crave this Cinnamon Apple Tahini Oatmeal more times than is reasonable to crave oatmeal. This recipe is quick and easy to make, with plenty of options for substitutions.
For the Oatmeal Base:
- 2 cups steel-cut oatmeal
- 4 cups plant milk*
- 2 cups water
- pinch of salt
Mix-ins per 1.5 Cups of Oatmeal Base:
- 2 tbsp flax seeds, ground
- 1 tsp* cinnamon, ground
- 1/3 cup dates, pitted & finely chopped
- 1 chopped apple
- 1 tbsp tahini
- optional: 1tbsp maple syrup for caramelizing the apple
To Make the Oatmeal Base:
- Add the steel-cut oatmeal to a large pot on medium heat and toast for a few minutes, stirring frequently, until fragrant and light golden brown.
- Add in the liquids and the salt, and bring to a boil. Immediately turn down the heat and simmer for 25 minutes. At this stage, the texture will be creamy but still have a bite to it. If you prefer it to be creamier, simmer for another 5-10 minutes.
- Let it rest for at least 5 minutes before serving.
- Save in the refrigerator for up to a week, or in the freezer in individual boxes for up to three months.
To Make the Lemon Blueberry Oatmeal:
- Add 1.5 cups of the oatmeal base into a bowl, and mix in the cinnamon and the ground flax seeds. Add in the dates and mix once more.
- Serve with apples, a drizzle of tahini, and other desired toppings.
I usually use soymilk from fresh tofu stores or by the brands Silk and Westsoy. For an even richer texture, use canned coconut milk.
Please excuse the video where I inaccurately mention 1 tablespoon of cinnamon which pretty much everyone should ignore except my mom, who is in a forever happy affair with huge quantities of cinnamon.
If you have the extra time, caramelizing the apple on its own or with maple syrup is totally worth it.
I recommend adding all the toppings immediately before enjoying this oatmeal.