Love this creamy antioxidant filled oat bowl for a weekend breakfast. The smashed banana and tahini gives it a hearty, indulgent consistency while it’s topped with maple syrup, more drizzled tahini, more bananas and black and white sesame seeds.

Serves 2

Ingredients:

1 cup coconut milk

1 tablespoon tahini, plus more for drizzling on top

1 ripe banana

1 cup whole rolled oats

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1 teaspoon maple syrup, plus more for drizzling on top

Pinch of sea salt

Black sesame seeds

White sesame seeds

1/2 Banana sliced for topping

Method:

In a bowl large enough to fit all of the ingredients, whisk together the coconut milk and tahini until completely smooth and combined. Next add the ripe banana and mash with a fork until it is creamy. Then add the oats, turmeric, cinnamon, maple syrup and pinch of sea salt. Mix everything until well combined. Cover bowl with lid or tinfoil and place in the fridge overnight. The next morning top with sliced banana, drizzle of maple syrup, some more tahini and black and white seeds.