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Breakfast recipe · from the recipe book

Cider-Simmered Apple Cinnamon Oats with Tahini

Creamy almond-milk oats simmered with apple juice and grated apple, swirled with nutty tahini and topped with crunchy sesame and toasted pepitas.

Cider-Simmered Apple Cinnamon Oats with Tahini

Ingredients

  • 3½ cups280 gOld-fashioned rolled oats
  • 3 cups (710 ml)800 gAlmond milk, unsweetened
  • 1 cup (240 ml)250 gApple juice, unsweetened
  • 1½ medium300 gApplehalf grated, half finely diced
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp1.5 gSalt
  • 3 tbsp48 gTahinistirred well
  • 1½ tbsp30 gHoney
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1 tbsp10 gSesame seeds

Steps

  1. Prepare the apple first: grate half of it and finely dice the remaining half, keeping them separate.
  2. Set a medium pot over medium heat and toast the pumpkin seeds and sesame seeds, stirring, for 3 to 4 minutes until fragrant; tip them into a small bowl and set aside.
  3. In the same pot, add the almond milk, apple juice, grated apple, cinnamon, ground ginger and salt, and bring to a gentle simmer.
  4. Stir in the oats and cook, stirring often, for 6 to 8 minutes until thick and creamy.
  5. Stir in the diced apple and cook 1 minute more so it stays slightly crisp, then take the pot off the heat.
  6. In a small bowl, whisk the tahini with the honey until smooth to make a tahini-honey drizzle.
  7. Spoon the oats into 4 bowls, drizzle each with a quarter of the tahini-honey, and sprinkle with a quarter of the toasted pumpkin seeds and sesame seeds.

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

Contains: Tree nuts, Sesame. Some brands contain gluten.

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

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