Jun 08, 2020

Chia-Oat Pudding: Tahini Overnight Oats with Chia Seeds

By Ruth Elnekave, CNP
Vegan and paleo tahini-cocoa overnight oat and chia pudding made with JOYÀ Bliss elixir

Why you'll love Tahini Overnight Oats with Chia Seeds

This decadent, nourishing chia-oat pudding is the result of the third episode of our "Kitchen Improv" Instagram Live series. In this episode, Holistic Chef, Culinary Producer and Master Chef contestant Olivia Crouppen (@livhungry) and our founder Chef Ruthy entertained and educated us and created culinary magic. 

With no recipe — and in fact, no planning or advance discussions (other than to agree on a long list of potential ingredients), they joined forces and talent to develop this Middle Eastern-inspired, tahini-chocolate chia & oat pudding LIVE on Instagram. The result? An indulgent, guilt-free treat featuring Calm Cacao Superblend that you can enjoy for breakfast, a snack or dessert.

The recipe makes one serving, but is easily scaled up. And since the pudding will last for 3-4 days in the fridge, we highly recommend that you do just that.

Ingredients to make Tahini Overnight Oats

  • 3 tbsp tahini (the runny kind)*
  • 1 tbsp date syrup
  • optional: ¼ tsp almond extract
  • 2 tbsp + ¾ cup almond or coconut milk, divided
  • 1 tbsp JOYÀ Calm Cacao Superblend
  • ¼ cup rolled oats
  • 1 tbsp chia seeds
  • 1 tbsp shredded coconut (unsweetened)

Additional Notes

Ideas for layering & topping: banana, berries, mango, yogurt, granola, toasted coconut flakes, hemp seeds, cacao nibs, chopped or shaved dark chocolate, bee pollen, banana chips, chopped nuts

*Middle Eastern tahini (Israel, Lebanon) is generally runny. (We’re partial to Soom tahini!)

Vegan and paleo tahini-cocoa overnight oat and chia pudding made with JOYÀ Bliss elixir

How to make these Tahini Overnight Oats

  1. The night before you want to enjoy: combine tahini, date syrup, almond extract (if using), 2 tbsp milk and Calm Cacao Superblend in a jar or bowl and whisk together. Add the oats, chia seeds, shredded coconut and ¾ cup milk and whisk again to combine. Let mixture sit for a few minutes and whisk again to remove clumps. Repeat the sitting and whisking one more time. Cover and place in the fridge overnight.
  2. When ready to eat: remove pudding from the fridge, give it a stir and check the texture. Since the chia seeds absorb all of the liquid, if the pudding is too thick, add more milk until you get the perfect texture.
  3. To serve: top the pudding with any toppings of your choice. Enjoy!

Tips for storing extra/leftovers

Pudding can be stored covered in the fridge for 3-4 days.


Recipe byOlivia Crouppen (@livhungry) and JOYÀ

Ruth Elnekave, Founder and CEO of JOYÀ
by Ruth Elnekave, CNP

Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor, recovering corporate lawyer and founder of JOYÀ. Her projects are fuelled by one main goal: to spread the pure joy and wellbeing experienced when sharing and savouring delicious, real food.