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
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Tahini-Chocolate Chunk Overnight Oats
Ingredients
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1/2 cup
rolled oats
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1/2 cup
whole milk or soy milk, plus more as needed
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1
big spoonful well-stirred tahini
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2 tablespoons
chocolate chunks, preferably bittersweet
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1 teaspoon
maple syrup
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1/4 teaspoon
vanilla extract
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1 pinch
kosher salt
Directions
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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.
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., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.
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