Almond Milk Oatmeal with Tahini
Winter mornings feel like a ritual to me — slow, quiet, and grounding. One of my favorite moments is making a hearty breakfast that can nourish me from early morning until lunch.
I’ve been experimenting with oat porridge for a while now, playing with different ratios, methods, and ingredients, trying to achieve that perfect balance of creaminess and richness without adding oil or making it feel too heavy on the stomach.
What truly changed everything for me was one simple step: toasting the oats for a couple of minutes before adding almond milk.
I know almond milk is controversial. Some people find its flavor strange — almost as if it coats the tongue rather than blending in like regular milk. And honestly, I don’t love drinking it on its own either. But I think almond milk isn’t meant to shine alone. It works best when it becomes part of something else — in a smoothie, in a warm drink, or folded into a dish.
And one place where it really works its magic is oat porridge. It brings a gentle creaminess and a subtle richness that I don’t get from other milks. The result feels comforting but still light, nourishing but not heavy.
This recipe is completely vegan, and more than anything, it’s about technique — choosing the right method and the right ingredients to achieve the consistency you want in a dish that has existed for generations. This is simply my take on a very classic breakfast.
As for toppings, that’s entirely up to you. Use whatever the season offers: fresh fruit, nut butter, seeds, or something sweet.
For me, you already know — tahini is non-negotiable. A drizzle of honey, a sprinkle of sesame, and either banana or dates.
serves 2
Ingredients
Oats
100 g (1 cup) quick oats
450 ml (1¾ cups) almond milk
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of sea salt
Toppings
Honey or date syrup, for drizzling
Tahini or any nut butter
Sesame seeds or any seeds you like
Nuts of your choice
Banana, dates, or any seasonal fruit
Method
In a large skillet over medium heat, toast the oats dry for 2–3 minutes, stirring, until fragrant and lightly golden.
Pour in the almond milk and give it a quick whisk. Add the vanilla, cinnamon, and salt. Cover, lower the heat, and cook for a couple of minutes.
Uncover and continue stirring for another few minutes, until the oats are soft and the mixture has thickened.
Divide into bowls. Drizzle with honey or date syrup and tahini or nut butter. Finish with nuts, seeds, and fruit.
Serve warm.