I keep tahini stocked in my house like I do peanut butter. I prefer using the sesame seed paste in lieu of peanut butter in recipes because it gives it a warmer taste and is not as heavy. When I get to the bottom of a jar of tahini I use the last of the paste to make a maple tahini sauce for overnight oats. This recipe is easily adaptable, if you don’t like bananas you can use peaches, plums, blueberries, or cantaloupe. If you have a few extra minutes, searing the bananas gives a deeper flavor caramelizing the natural sugars. The recipe can serve four or make enough breakfast for one throughout the week. The oats and maple tahini sauce can keep in the refrigerator for up to four days. —Justin Burke 

Maple Tahini Overnight Oats
Serves 4

Ingredients
1 cup old-fashioned oats
1½ cups plain whole-milk Greek yogurt
2 tablespoons wheat bran
1¼ cups + 2 tablespoons non-dairy milk
Pinch of kosher salt
4 tablespoons real maple syrup, plus extra to drizzle
¼ cup tahini
½ teaspoon ground cinnamon
2 medium bananas, thinly sliced
2 teaspoons toasted sesame seeds
¼ cup toasted sliced almonds

Directions

1. In a medium bowl, stir together oats, ½ cup yogurt, wheat bran, pinch of salt, and 1¼ cups non-dairy milk, and 2 tablespoons maple syrup. Cover and refrigerate overnight.
2. In a small bowl, whisk together tahini, remaining maple syrup, remaining non-dairy milk, cinnamon, and pinch of salt until smooth.
3. Remove oats from the refrigerator. If overnight oats are too thick, loosen mixture by stirring in a few tablespoons of non-dairy milk and let come to room temperature. 
4. Divide oats among bowls. Divide ½ cup yogurt and dollop in the center of oats. Divide banana among bowls and drizzle tahini mixture over. Top with sesame seeds and almonds. Drizzle with more maple syrup, if desired.

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