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.
gluten-free, vegan-friendly, winter
AuthorThe Grateful Grazer
1cuprolled oatsgluten free if needed
1 ¾cupsunsweetened almond milkdivided
½tspfresh grated ginger
1tbsphoneyor maple syrup/sweetener of choice to keep vegan
½grapefruitsliced horizontally into rings and then halved
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.
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.)
Transfer oatmeal to serving bowls and top with grapefruit and pistachios. Drizzle with tahini sauce and serve warm.
This recipe originally appeared on GratefulGrazer.com.