Halva overnight oats with tahini and banana

Halva overnight oats made with oats, milk and Greek yoghurt with tahini, honey and vanilla, topped with banana and toasted sesame seeds. A hearty breakfast with 19 g protein per glass.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 2 min
• Total time: 12 min
• Calories: 534 kcal per serving
• Protein: 19 g
• Fat: 23 g
• Carbs: 58 g

Ingredients

• 30g tahini
• 15g honey
• 200ml milk
• 150g Greek yoghurt
• 100g rolled oats
• 1 banana
• 10g sesame seeds
• ½ tsp vanilla extract
• 1 pinch of cinnamon

Method

You’ll need: frying pan · chopping board · knife

1. Stir the tahini, honey, vanilla extract and cinnamon with 3 tbsp of the milk into a smooth cream.
2. Stir in the rest of the milk, the Greek yoghurt and the oats.
3. Mash half the banana and stir it in. Divide the mixture between two glasses, cover and put them in the fridge overnight.
4. Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant.
5. Slice the rest of the banana, arrange it on the oats, sprinkle with the sesame seeds and serve.

Good to know

Halva is a sweet made from sesame paste that you may know from Middle Eastern grocers. Its flavour goes into overnight oats here: nutty, slightly bitter and rounded off with honey.

Swaps

Tahini → almond butter (milder; contains tree nuts). Greek yoghurt → skyr (also provides protein). Honey → date paste. Banana → pear.

Cooking tips

Stir the tahini well in the jar first, as the oil settles on top. If it's too firm, a spoonful of warm water helps.

Storage

Keeps for 2 days in the fridge without the topping.

Allergens

Contains sesame, milk and gluten (oats); no egg or nuts. Fine for children (but no honey for babies under one year old) and in pregnancy.

Frequently asked questions

How long do halva overnight oats keep in the fridge?

Keeps for 2 days in the fridge without the topping.