Tahini Oatmeal with Raspberries and White Chocolate

Did you like last month’s Tahini Baked Oatmeal with Raspberries and White Chocolate? Because here it is in its stove-top form. You’re welcome.

What you’ll need:

• 3/4 cup milk of choice, or water*
• 1/4 cup quick cook steel cut oats*
• 1/2 a ripe banana, OR 1/3 cup grated zucchini + 2 tsp maple syrup
• 1-2 tbsp tahini
• 1/2 tsp vanilla extract
• pinch of salt
• 1/2 cup fresh raspberries, halved if desired
• 1 tbsp white chocolate chips (I use the vegan/kosher King David brand)

How to make it: 

1. Bring milk (I used 1/2 c cashew milk and 1/4 c water) to a boil, add oats, and reduce heat to a simmer. (If you’d like to add flax or chia seeds, do so now.)
2. Mash banana and add to the oatmeal (or, alternatively, zucchini and maple syrup). Stir occasionally and cook for about three minutes.
3. Once more of the liquid has absorbed, add tahini, vanilla, and salt. Stir.
4. When you’re pleased with the consistency of the oatmeal, carefully fold in half of the raspberries.
5. Transfer to a bowl. Add a splash of your milk of choice, the remaining raspberries, white chocolate chips, and any other additional toppings (extra tahini, dried fruit, coconut, jam, nuts, etc.).

Just an FYI:

*You can make this with rolled or quick oats by increasing the liquid to 1 cup and the oats to 1/2 cup.