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

Toppings

bee pollen

ground cinnamon

unsweetened shredded coconut

goji berries

hemp seeds

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.

NOTE:
You can add a pinch of freshly ground black pepper to enhance the absorption of turmeric.