So as I went to make my morning porridge I realised, with shock horror, that I was out of nut butter…
Just a couple of days earlier I’d been talking to an Israeli about the wonders of tahini and that it goes with everything. He then told me that it’s even great for sweet things when combined with honey, and so, I gave it a try.
The tahini just gives the oats a lovely creamy dimension and I’ll definitely be doing this more often (as if I don’t go through tahini quickly enough already).
This is a simple porridge which can, as always, be jazzed up with different nuts, seeds, dried fruit, fresh fruit, coconut, granola, the list is endless!
1/3 c Rolled Oats
1 heaped tsp Tahini
1 tsp Honey (local honey whenever possible)
Boil the kettle and add the oats to a saucepan along with 1 cup of boiling water. Slice in the banana and turn on the heat. The type of oats can make cooking times vary but just keep an eye on the pan and stir at least every minute. When the oats have soaked up the water and are the right consistency for your liking, stir in your tahini. Pour into your bowl and then drizzle over the honey and any other toppings. Bon appetite.