This tahini baked oatmeal is made with rolled oats, creamy tahini, maple syrup and studded with chopped chocolate. It’s nut-free, gluten-free, vegan and perfect for meal prep.
I’m back with another new baked oatmeal recipe! And today’s variation includes one of my favorite ingredients… tahini. This tahini baked oatmeal is nutty, chocolatey and so easy to whip up like all of my baked oatmeal recipes. I can’t wait for you to try it.
Why You’ll Love This Recipe
- The combo of nutty tahini and sweet dark chocolate = chef’s kiss!
- The wet and dry ingredients get mixed up together in just one bowl! Yay for fewer dishes.
- It’s great for breakfast but doubles as a healthy dessert option thanks to the chocolate addition.
- Great for meal prep! Make a batch during your weekend meal prep and have breakfast ready to go for the week.
- It’s vegan, dairy-free, gluten-free and nut-free.
If you’re new to tahini it’s a paste made from ground sesame seeds. It’s a staple ingredient in Middle Eastern and Mediterranean cuisine and is used in many dishes, from savory to sweet. Tahini is rich in healthy fats, fiber, protein and a variety of vitamins and minerals. It provides a unique, nutty flavor and creamy texture to dishes.
You can easily make homemade tahini (which takes less than 10 minutes to whip up!) or you can use store-bought, which can be found near where other nut butters are located in your local grocery store. I have tried a few different tahini brands over the years and my personal favorites are the Whole Foods tahini, Soom organic tahini and Once Again tahini. They’re all creamy and are only made with 1 or 2 ingredients (sesame seeds and salt).
- old fashioned rolled oats – the star of the show providing fiber and protein. Oats are often cross-contaminated, so grab certified gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free oats.
- unsweetened almond milk – I like using unsweetened almond milk, but any non-dairy milk will work. You can make your own following my homemade almond milk recipe.
- maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion! Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- tahini – the other star of the show! Tahini adds a rich, nutty depth to this baked oatmeal, complementing the oats and chocolate. You can make homemade tahini or use store-bought. My favorite store-bought brands are the Whole Foods tahini, Soom organic tahini and Once Again tahini. They’re all creamy and are only made with 1 or 2 ingredients (sesame seeds and salt).
- ground flaxseed – instead of an egg we’re using ground flaxseed to help bind the dish together. You can also use chia seeds if that’s what you have on hand. If you don’t need this recipe to be vegan, you can swap the flaxseed for 1 regular egg.
- melted coconut oil – to add moisture to the baked oatmeal. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
- ground cinnamon – adds a touch of warmth and spice to complement the other flavors.
- baking powder – helps the baked oatmeal rise.
- sesame seeds – adds some crunch and more nutty flavor.
- sea salt – just a pinch to bring all the flavors together.
- vanilla extract – the perfect flavor enhancer.
- chopped chocolate – the chocolate paired with the tahini is a match made in heaven. I used chunks of chopped chocolate (my favorite brand is the HU simple dark chocolate bar), but feel free to use your favorite brand of chocolate chips.
How to Make
Preheat your oven to 375°F and grease an 8×8 square baking dish with cooking spray or a drizzle of oil.
In a large bowl, combine oats, cinnamon, baking powder, salt, milk, maple syrup, flaxseed, sesame seeds, coconut oil, vanilla and tahini. Stir well to combine. Gently fold in the chopped chocolate.
Pour the oatmeal mixture into the prepared baking dish. Garnish the top with extra chocolate chunks and sprinkle with sesame seeds. Bake in the preheated oven for 35-40 minutes, until the top becomes golden brown and a toothpick inserted in the middle comes out clean.
Once baked, allow to cool for about 10-15 minutes. Portion the baked oatmeal into 6 squares and serve warm with a drizzle of tahini and maple syrup, if desired. Enjoy!
Substitutions & Notes
Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel-cut oats I suggest checking out this baked steel cut oatmeal recipe instead.
Milk – I like using unsweetened almond milk because it’s low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
Coconut oil – butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
Ground flaxseed – If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don’t need this recipe to be vegan.
Chocolate – Feel free to skip the chocolate altogether or swap it for another mix-in of choice like cacao nibs or dried fruit.
What to Serve With Baked Oatmeal
Few things are better than fresh, warm baked oatmeal for breakfast! Especially when it involves tahini and chocolate. I love enjoying a slice on its own with my morning coffee, but here are some ideas on how to serve it:
How to Add Protein to This Baked Oatmeal
If you want to add more protein to your baked oatmeal to make it more filling here are some ideas:
- Add protein powder: You could add 1-2 scoops of protein powder to the mixture, you might just need to add a bit more liquid, depending on how much protein powder you add. You can follow my protein baked oatmeal recipe as a guide.
- Use egg whites: Swap the flaxseed meal with egg whites for some protein.
- Toppings: When serving, top your baked oatmeal with tahini and some Greek yogurt for an added protein boost.
How to Store and Reheat
This baked oatmeal is a great meal prep recipe and stores really well in the refrigerator or freezer.
In the fridge: store in an airtight container for 4-5 days.
In the freezer: store in an airtight, freezer-safe container for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier to reheat.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
More Baked Oatmeal Recipes
More Tahini Recipes
Preheat the oven to 375°F and spray an 8×8 square baking dish with cooking spray.
Combine oats, cinnamon, baking powder, salt, milk, maple syrup, flaxseed, sesame seeds, coconut oil, vanilla and tahini in a large mixing bowl.
Fold in chopped chocolate.
Carefully pour oatmeal mixture into the prepared baking dish.
Top with additional chocolate chunks and sesame seeds.
Bake for 35-40 minutes, until toothpick comes out clean. Let cool for 10-15 minutes then portion into 6 pieces and serve warm with a drizzle of tahini and additional maple syrup if desired.
- Rolled oats – Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel-cut oats as the liquid ratio and cook time will differ.
- Milk – I like using unsweetened almond milk because it’s low in calories, but you can use any milk you like, such as cow’s milk, soy milk, oat milk, coconut milk or coconut milk.
- Maple syrup – Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
- Coconut oil – butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute. I’ve also made baked oatmeal without coconut oil and it turned out just fine!
- Ground flaxseed – If you don’t have flaxseed on hand, chia seeds can serve as an alternative binding agent or you can use 1 egg if you don’t need this recipe to be vegan.
- Chocolate – Feel free to skip the chocolate all together or swap it for another mix-in of choice like cacao nibs or dried fruit.
Serving: 1/6 recipe | Calories: 368kcal | Carbohydrates: 40g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 359mg | Potassium: 247mg | Fiber: 5g | Sugar: 14g
Nutrition information is automatically calculated, so should only be used as an approximation.