Recipe Background
Dessert Breakfast combines oats, cocoa, and tahini for a sweet twist, making it perfect for nostalgic mornings.
It was the morning after my cousin's graduation party when I came up with this Dessert Breakfast. The celebration was everything you’d imagine: laughter echoing through the backyard, clinks of glasses toasting her future, and a dessert bar laden with chocolatey treats. The next morning, waking up in her guest room, I found myself rifling through her pantry, searching for something to soothe my sugary cravings while still feeling somewhat like a responsible adult. That's when inspiration struck—a breakfast that indulged my sweet tooth with cocoa and maple syrup while keeping things hearty with those trusty oats.
Leaning into her kitchen counter, I gathered what was available: a can of sweetened applesauce and a jar of tahini caught my attention. Their sweet and nutty combination promised delightful complexity. Walnuts were a must—half went into my mix for texture, and the rest made a crisp, golden topping. There’s something therapeutic about whisking a mix of whole milk and eggs, especially when the kitchen is peacefully still. As warm aromas filled the air, I snuck a taste of whipped cream with a hint of sugar, whisking it to the soft peaks I love.
Ever since, this recipe has become my go-to when I'm craving something nostalgic with a twist. Pro tip: let the oatmeal rest after baking so the slices hold their shape perfectly. It’s a dish infused with memories of celebrations, perfect for those mornings when you need a little sweetness and a lot of heart to start your day.
Ingredients
For the oatmeal:
- 3 cups whole milk
- 1 cup sweetened applesauce
- 1/2 cup tahini
- 2 eggs
- 3/4 cup maple syrup
- 1/4 cup light brown sugar
- 4 cups rolled oats
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips divided
- 1 1/2 cups walnuts roughly chopped, divided
For the whipped topping:
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- berries optional, to taste, of your choice, for serving
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large bowl, add the milk, the applesauce, the tahini, the eggs, the maple syrup, and the brown sugar and stir to combine.
- Add the rolled oats, the cocoa powder, the baking powder, the salt, 3/4 cup of the chocolate chips, and 1 cup of the walnuts and stir to combine.
- Transfer the oat mixture to the prepared baking dish.
- Top the casserole with the remaining chocolate chips and the remaining walnuts.
- Bake until the oatmeal is set and no longer glossy, about 45-50 minutes.
- Let the casserole rest for 20 minutes.
- In a medium bowl, add the heavy cream and the sugar and whisk until soft peaks form.
- Serve the casserole topped with the whipped cream and the berries.
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