Make Ahead

Tahini-Chocolate Chunk Overnight Oats

February 17, 2018
Photo by Julia Gartland
Author Notes

We met tahini and chocolate in cookies years ago. These overnight oats are like that, just breakfast-fied—and much, much quicker to make. Assemble the night before a busy morning, then grab and go as you're scurrying out the door. —Emma Laperruque

Watch This Recipe
Tahini-Chocolate Chunk Overnight Oats
  • Serves 1
  • 1/2 cup rolled oats
  • 1/2 cup whole milk or soy milk, plus more as needed
  • 1 big spoonful well-stirred tahini
  • 2 tablespoons chocolate chunks, preferably bittersweet
  • 1 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 pinch kosher salt
In This Recipe
  1. Combine all ingredients in a bowl or jar and stir. Add more milk to reach desired thickness (keeping in mind that it will get thicker as it “sleeps”!). Taste and adjust the maple syrup and salt accordingly. Cover with a lid or plastic wrap. Stick in the fridge and let soak for 8 to 12 hours.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.