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Breakfast Oatmeal Bowl with Grapefruit, Pistachios + Sweet Tahini Drizzle

Ginger-spiced oatmeal is topped with fresh grapefruit, roasted pistachios, and a sweet honey (or maple syrup) tahini drizzle.
Course Breakfast, brunch
Cuisine gluten-free, vegan-friendly, winter
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Author The Grateful Grazer

Ingredients

  • 1 cup rolled oats gluten free if needed
  • 1 ¾ cups unsweetened almond milk divided
  • ¼ cup chia seeds
  • 2 tbsp hemp seeds
  • ½ tsp fresh grated ginger
  • Salt
  • 2 tbsp tahini
  • 1 tbsp honey or maple syrup/sweetener of choice to keep vegan
  • ½ grapefruit sliced horizontally into rings and then halved
  • ½ cup roasted pistachios shelled

Instructions

  1. Add oats, 1 ½ cups milk, chia seeds, and hemp seeds to a simmer in a pot over medium heat. Stir in ginger and salt and cook until tender, about 5 minutes.
  2. While oat meal is cooking, mix tahini and honey in a small bowl. Add remaining almond milk gradually (1 tbsp at a time) until you reach desired drizzle consistency. (I used about 3 tbsp but it will depend on the thickness of your tahini.)
  3. Transfer oatmeal to serving bowls and top with grapefruit and pistachios. Drizzle with tahini sauce and serve warm.