Mmmm…black sesame. Roasty, toasty, just so good. It’s easy to make black sesame butter at home in your blender or food processor; I’ll happily drizzle the stuff on everything in sight. Pancakes? Sure. Ice cream? Definitely. These overnight oats…OH YES.

Actually, it’s double-sesame-season here, because we mix the butter into the oats, too– black magic! I hope you love these oats as much as I do.

Be sure to toast raw sesame seeds; I’ve tried making butter with store-bought roasted ones, and it always turns out bitter. I use and love this soy milk.

Black & White Overnight Oats

 

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Author: noctekana@gmail.com

Serves: serves 2

Ingredients

black sesame butter

• 1½ cups raw black sesame seeds
• pinch salt
• sugar, to taste

oats

• 2 tbsp chia seeds
• ⅔ cup rolled oats
• 2 tbsp black sesame butter
• 1¼ cups milk
• pinch salt

to top

• 1 tbsp shredded coconut
• 1 tbsp poppy seeds
• 1 banana, thinly sliced
• black sesame butter, to drizzle

Instructions

For the black sesame butter

1. In a medium skillet (cast iron works best), toast the sesame seeds over low heat until fragrant. Once cool, place in a blender with a pinch of salt and blend until smooth. Add sugar to taste and blend to incorporate.

For the oats

1. Add black sesame butter and a few tablespoons of the milk to a jar. Stir until well mixed. Add remainder of the milk and other ingredients, seal the jar, and shake vigorously. Refrigerate overnight.
2. Portion into 2 bowls and top with coconut, poppy seeds, sliced banana, and a drizzle more sesame butter.

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