Lemon Tahini Spiced Overnight Oats Parfait
- 1/2 cup rolled oats (my gluten-free brand is here
- 1/2 cup nut milk
- 1 tbsp homemade tahini (see how-to recipe on this page)
- 1 tsp lemon juice
- 1/4 tsp cardamom
- 1 tbsp maple syrup
- 1/2 cup almond granola
- 1/2 cup cashew yogurt
METHOD Stir oats, milk, lemon juice, cardamom, syrup into a jar, cover and put in the frig overnight. Stir the next morning, layer with your yogurt and granola, top with more sesame seed butter and fruits and even square bars, enjoy!
Toast 2 cups hulled white sesame seeds (I use this brand) for 5-8 minutes at 350 degrees F. Let cool, combine with 2-4 tbsp olive oil into a high speed blender or a food processor. Blend until creamy, 1-2 minutes or more depending on your machine. Add a pinch Himalayan salt. Homemade tahini is preferable over store bought because it tends to stay creamy. Keeps 2-3 weeks refrigerated.