1 cup rolled oats
2 cups unsweetened almond milk (or other plant milk)
Zest of 1 lemon
1 tbsp fresh lemon juice
1 tbsp tahini
1/2 tsp cinnamon
Pinch of sea salt
1 tsp maple syrup
Toppings
Sliced almonds
Chia seeds
Tahini drizzle
In a small saucepan, bring the almond milk to a gentle simmer. Stir in oats, cinnamon, and salt. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until creamy. Remove from heat and stir in lemon zest, lemon juice, tahini, and maple syrup. Divide into bowls and top with almonds and chia seeds. Finish with a light drizzle of tahini.
