This Tahini Chocolate Chip Baked Oatmeal is about to become your new favorite, easy to make, go-to breakfast. I have to admit, I didn’t try tahini until a few years ago. And I didn’t try tahini in baked/sweet recipes until last month. This recipe makes me regret not trying it earlier.
Now, I’m making up for lost time – you’ll be seeing a lot more tahini-based recipes coming here soon. Because tahini is basically a nut-free nut butter and I’m all about the nut butter life!
It took me three attempts before I perfected this recipe, but it was definitely worth the effort. I am SO happy with how this Tahini Chocolate Chip Baked Oatmeal turned out! They have been perfect for meal prep and I’ve been eating these guys for breakfast and snacks all week. These oatmeal squares are also:
- FULL of tahini flavor
- moist (yup, I went there, but it’s totally appropriate for this recipe)
- easy to make
- melty chocolate chips in every bite
- refined sugar-free, only sweetened with banana and a touch of coconut sugar and maple syrup
If you enjoy the nutty-ness of tahini, you’ll also enjoy my other nut butter recipes. Check out my Flourless Peanut Butter Bars, Paleo Almond Butter Chocolate Chunk Cookies or some homemade Roasted Pecan Almond Butter
Let me know if you give this Tahini Chocolate Chip Baked Oatmeal a go, and make sure to tag #themindfulhapa or @themindfulhapa. It would make me so happy to see your creations, friends!
Ingredients
Wet Ingredients
- 1 medium banana ripe
- 2 eggs
- 1.5 cups Soom tahini
- 1/4 cup coconut oil liquid
- 1/4 cup maple syrup
- 1 cup almond milk
Dry Ingredients
- 3.5 cups old fashioned oats
- 2 Tbsp roasted sesame seeds
- 1/4 cup coconut sugar
- 2 tsp baking powder
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350F. Line a 9x9 square pan with parchment paper.
- In a large mixing bowl mash the banana until broken down. Add the eggs, tahini, coconut oil, maple syrup, and almond milk and mix together until well combined.
- Add the dry ingredients and stir to combine.
- Pour mixture into 9x9 square pan and swirl Soom tahini chocolate halva spread through batter for extra chocolatey tahini flavor in every bite.
- Bake for 40-45 minutes or until top and outside edges have started to brown.
- Let baked oatmeal cool in pan before cutting into slices.
Notes
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
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I think I might start bringing these along to parties to snack on. They are absolutely wonderful, the exact right amount of sweet, and a texture like brownies that just feels like a treat.
Awwww yayyyy!! So happy you love these, I need to make them again soon!! – Casey 🙂
Ok these were easy to make but fell apart right away. Do i need to keep it in the pan till it is cooled like the peanut butter bars? Even though it was in pieces they were tasty pieces.
Oh weird!! That didn’t happen at all for mine, but I did leave them in the pan to cool. I’ll add that to the instructions just in case!
Can this be frozen?
You know, I haven’t actually tried with this specific recipe, but I have with other baked oatmeal in the past and it has been fine! I also checked online and it seems the general consensus is that baked oatmeal is okay to be frozen 🙂 If you do give it a try, let me know if works okay!! 🙂
Hey Casey not everyone knows what chocolate halva spread is.
Oh, good point! I added a link to the product in the recipe notes. Thanks, Rachel! 😀