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Breakfast recipe · from the recipe book

Blended Apple Cinnamon Tahini Overnight Oat Pudding

A silky, spoonable overnight oat pudding blended with homemade oat milk, applesauce, banana, dates and tahini, scented with cinnamon and cardamom and topped with crisp diced apple and toasted-tasting sesame.

Blended Apple Cinnamon Tahini Overnight Oat Pudding

Ingredients

  • 2¾ cups220 gOld-fashioned rolled oatsdivided: 30 g for oat milk, 190 g for the pudding
  • 1¾ cups420 gWatercold
  • ⅛ tsp1 gSalt
  • ¾ cup200 gUnsweetened applesauce
  • 1½ medium180 gBananabroken into chunks
  • 2 dates48 gMedjool dates, pittedchopped
  • 2½ tbsp40 gTahinistirred well
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • 1 medium180 gApplefinely diced, skin on
  • 1½ tsp8 gLemon juice
  • 2 tbsp16 gSesame seeds

Steps

  1. Divide the oats: set aside 30 g for the oat milk and 190 g for the pudding.
  2. Make the oat milk: blend the 30 g of oats with the water and salt for 30 seconds, just until smooth. Strain through a fine sieve or cloth and discard the pulp; rinse the blender jar.
  3. Return the oat milk to the blender and add the applesauce, banana, dates, tahini, cinnamon and cardamom. Blend until completely smooth.
  4. Pour the blended mixture into a bowl and stir in the remaining 190 g of oats.
  5. Divide among 4 jars, cover and refrigerate overnight, at least 8 hours, until thick like pudding.
  6. In the morning, toss the diced apple with the lemon juice so it stays crisp and pale.
  7. Stir each jar, then top with the lemony diced apple and the sesame seeds just before eating.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Sesame. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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