Overnight Tahini Maple Oats With Banana and Raisins

This recipe makes roughly ½ cup tahini sauce in total, keep this refrigerated for 4 days. Recipe serves ~4
Ingredients

• ¼ cup tahini, hulled
• 2 tablespoons (or more) pure maple syrup
• 2 tablespoons milk of choice
• ½ teaspoon ground cinnamon (or more)
• Pinch of salt
• 2 cups of Rolled oats
• 600g plain low fat Greek yogurt, such as Chobani, Farmers Union or Tamar Valley
• 2 medium bananas, thinly sliced
• 4 Tbs (60g) dried sultans/raisins

 
Preparation

1. Stir tahini, maple syrup, milk, cinnamon, and salt in a small bowl or small measuring cup until smooth.
2. Divide oats into ½ cup per bowl and spoon 150g yogurt into each bowls centre. Divide banana among bowls and drizzle tahini mixture over. Top with raisins. Drizzle with more maple syrup, if desired.

• Tip to do ahead: Tahini mixture can be made 4 days ahead; cover and chill. Rewarm gently before serving.

Photo: Bon Appétit