We’ve been getting real into savory oatmeal lately. It’s delicious and can be prepared many, many different ways.
We developed this particular version on our road trip. It was somewhat out of necessity — a day where found ourselves in the middle of the woods, out of bread and peanut butter, and an in need of a quick lunch to fuel our next hike. It was so surprisingly satiating, we’ve been making it ever since.
The key to these oats is to start with cold water, and use a little extra than you’d usually add to your morning oats. Heating up the oats and cold water together achieves a creamier consistency. Then, you’ll whisk in a hearty spoonful of tahini, which takes the creaminess to a whole new level. Use a fork to really whip everything together.
Feel free to play around with the spices. (Harissa, anyone?) You can also get fancier with the chickpeas, sautéing them first with the cumin or crisping them up in the oven. Or toss them in as is, like we did, for a quick weekday breakfast. The dish is really delicious as is and shines in its simplicity.
Did we mention, our cat Sunny likes these oats, too?
Savory Whipped Tahini Oatmeal with Chickpeas and Cumin
- February 15, 2022
- Serves 2
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Ingredients
- 1 cup oats
- 2 1/3 cups cold water
- 1/4 tsp. cumin
- Salt, to taste
- 3-4 Tbsp. sesame tahini
- 1/4 cup chickpeas
- Paprika (regular, not smoked), to sprinkle
- Flaky sea salt, optional (but delicious finish!)
- Extra virgin olive oil, to drizzle
Directions
- Step 1
- Add oatmeal and cold water to a medium pot. Cover and bring to a bowl. Reduce heat to a simmer, then stir in the cumin and salt. Cover again, and let cook for 10 minutes, stirring as needed, and adding more water if oatmeal starts to stick.
- Step 2
- Remove from heat, and use a fork to rapidly whisk in the tahini. Serve, adding the chickpeas on top (divide between the two bowls), along with a sprinkle of paprika and flaky sea salt, if using. Finish with a drizzle of olive oil.
