07 Feb Tahini Overnight Oats by Liora Bels
It’s a great breakfast: creamy, filling, and superdelicious!
1 large, ripe banana, peeled, cut into chunks, and frozen
⅞–1 c up/200–250 ml fresh almond milk (page 44), or more if needed
1 Medjool date, pitted
3–4 tablespoon rolled oats, soaked overnight in filtered water and rinsed well
1 tablespoon raw unhulled tahini
1 teaspoon maca powder
½ teaspoon ground turmeric
pinch of ground vanilla bean powder
pinch of ground cinnamon
unsweetened shredded coconut
nuts and seeds
Combine all the ingredients in a high-speed blender and process on high speed until creamy and smooth. Pour the mixture into a bowl and garnish with your choice of toppings.
You can add a pinch of freshly ground black pepper to enhance the absorption of turmeric.