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Apple Pie Tahini Oats with Chia and Walnuts

Servings 4


  • A stapler


For the Apple Compote

  •  2 apples, peeled and diced
  • 1 tsp. honey
  • ¼ tsp. cinnamon 
  • Pinch of kosher salt or sea salt
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • Pinch of ground cardamom

For the Oats

  • 1 cup large flake or old fashion oats
  • 1 ¼  cup almond milk or any milk alternative or dairy milk
  • 1 cup water
  • 1 tsp. kosher salt or 1/2 tsp sea salt
  • ¼  tsp. cinnamon 
  • ⅓ cup unsweetened apple sauce*
  • 4 dates, chopped or 1 tbsp. maple syrup or date silan)

To Serve

  • 2-4 tbsp. tahini
  • 2 tbsp. chia seeds
  • 2-4 tbsp. walnut or pecan halves, chopped


  • Preheat oven to 400˚F.
  • Tear off a piece of parchment paper about 15-18 inches long.
  • Place the diced apples on the lower half of the parchment.  Sprinkle with the honey and spices. 
  • Fold the parchment over the apples and starting at one corner, make overlapping folds or pleats all the way around.  Staple the folds together so that you have an airtight pocket.  Place on a baking tray and bake for 20 minutes.
  • In the meantime, Make the Oats:  Place the oats, milk, water, salt, cinnamon, apple sauce and chopped dates in a pot.  Bring to a boil then turn the heat to low. Cook, stirring occasionally for about 10 minutes or until most of the liquid has absorbed and the oats are creamy.
  • Divide the oats over 3-4 serving bowls.  Top with a portion of the apple compote per bowl.  Sprinkle with chopped walnuts or pecans, chia seeds and drizzle with tahini.


Leftovers can be refrigerated for 4-5 days and reheated in the microwave or a pot.  Add a little more milk when reheating.
Note: I buy snack size unsweetened apple sauce.  You will need one serving, it is ⅓ cup.