Fruit and yogurt with sesame oat crumble and tahini-date syrup

Fruit and yogurt with sesame oat crumble and tahini-date syrup

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For those who like fruit and yogurt in the morning, this Palestinian recipe by Sami Tamimi, author of Falastin and James Beard award winning chef behind Ottolenghi - is a great choice. The crumble is mildly sweet, allowing the tahini-just date syrup to stand out. Double or triple the recipe for the crumble as a breakfast or snack. It keeps well in a sealed container for up to two weeks.

  • Cook 20 min
  • Serves 4 servings

Ingredients

  • 1/3 cup white sesame seeds (50g)
  • 3 tbsp black sesame seeds (or increase white sesame to 1/2 cup/75g)
  • 1 2/3 cups rolled oats (150g)
  • 1/2 cup sliced almonds (50g)
  • 1/4 tsp flaky sea salt
  • 1.5 tsp cardamom pods, outer shells removed, seeds crushed (or 1/4 tsp ground cardamom)
  • 3 tbsp smooth unsweetened peanut butter
  • 5 tbsp Just Date Syrup (100g)
  • 1 egg white
  • 1 tbsp rose water
  • 2 tbsp olive oil
  • 3 tbsp Just Date Syrup (tahini-date syrup)
  • 3 tbsp tahini
  • 2 tsp orange blossom water
  • 3 tbsp water
  • 2.5 cups Greek yogurt (600g)
  • 2/3 cup strawberries, quartered (80g)
  • 1/4 cup pomegranate seeds (40g)
  • 1/2 cup pistachios, roughly chopped (60g)
  • 2 tsp dried rose petals (optional)
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Stir together all sesame seeds, oats, almonds, salt, and cardamom in a large mixing bowl.
  3. Put peanut butter, Just Date Syrup, egg white, rose water, and oil into a separate bowl and whisk until well combined.
  4. Add wet mixture to dry ingredients and, using a rubber spatula or your hands, mix until everything is well coated.
  5. Spread out on the prepared baking sheet and bake for 18-20 minutes, stirring once or twice during baking, until golden brown.
  6. Remove from oven and set aside to cool completely, then transfer to a food processor. Blitz as desired: for a few seconds for rough granola-like texture, or longer for sandy texture.
  7. To make the tahini-date syrup, place all tahini-syrup ingredients in a bowl. Whisk well to combine and set aside.
  8. Divide yogurt among four bowls and drizzle with tahini-date syrup.
  9. Top with a generous helping of the crumble and finish with fruit, pistachios, and rose petals (if using). Serve immediately.
by Sami Tamimi