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 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2people
Author The Grateful Grazer
Ingredients
1cuprolled oatsgluten free if needed
1 ¾cupsunsweetened almond milkdivided
¼cupchia seeds
2tablespoonhemp seeds
½teaspoonfresh grated ginger
Salt
2tablespoontahini
1tablespoonhoneyor maple syrup/sweetener of choice to keep vegan
½grapefruitsliced horizontally into rings and then halved
½cuproasted pistachiosshelled
Instructions
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 tablespoon at a time) until you reach desired drizzle consistency. (I used about 3 tablespoon 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.