They don’t call me the Tahini Queen for nothing – and my new Blueberry Tahini Oatmeal Crumble further confirms my self-proclaimed title. This crumble is gluten-free, dairy-free, nut-free, vegan, and it’s the perfect treat! And I’ll be the first to admit, sometimes this delicious crumble is my breakfast. Other times, I add a scoop of dairy-free vanilla ice cream, and it’s my dessert.
If you are new to tahini, that’s ok. Allow me to introduce you! Tahini is essentially sesame seeds, which have been ground up into a paste. The result is a very creamy spread, the same consistency as a nut butter. Some people think that tahini has a bitter taste, but it really just depends on the brand you buy – a quality tahini is not bitter; it has more of a nutty-sweet vibe happening. My favorite brand is always Soom Foods.
What you need to make this Blueberry Oatmeal Tahini Crumble
To make this crumble, you need just a handful of simple ingredients!
Rolled Oats: If you are gluten-free, I recommend using gluten-free quick-cook rolled oats. Otherwise, regular quick-cook oats will work. Do not use steel cut oats; they are too thick and hard, and will not work in this recipe.
Oat flour: In an effort to keep this recipe nut free, we are using a bit of oat flour. If you don’t have any on hand, all you need to do is blend some of the oats in a blender for about 30 seconds or so, until a flour forms.
Tahini: Like I said above, a quality tahini is everything! This one is my favorite.
Coconut sugar: This crumble is sweetened with both coconut sugar and maple syrup; but not to worry, it won’t be too sweet, I promise!
Maple syrup: I am a big fan of maple syrup, but you can definitely substitute for any other liquid sweetener of choice, including honey!
Vanilla extract: Vanilla extract goes into every single one of my baked goods, so don’t skip it!
Cinnamon: Because every crumble needs a touch of cinnamon!
Blueberries: Blueberries are the star ingredient of this recipe. You can use either fresh blueberries or frozen blueberries, depending on what you have available.
Arrowroot flour or tapioca flour: Arrowroot/tapioca flours are used as a thickening agent for the blueberry mixture. If you don’t have either one, feel free to substitute for corn starch.
Lemon juice: the lemon juice adds a touch of tanginess to the blueberry mixture, but it is optional.
How to make this beautiful dessert!!
Ok, so you’ve committed to making this dessert, and good for you! It is incredible and it’s easy. Here’s how to make it.
The first step is to prepare the blueberry mixture, by mixing together the blueberries, arrowroot/tapioca, maple syrup and lemon juice, then adding it to either a baking dish or a cast-iron skillet.
The next step is use the same bowl, and mix together the crumble ingredients. Once the oats are coated well, pour it on top of the blueberry mixture, spreading it over the blueberries evenly.
Then you bake the crumble at 350 F for about 35-40 minutes, until the top is nice and golden brown and crunchy!
Let it cool for a few minutes and add some sesame seeds for garnish and a big scoop of vanilla ice cream for good measure!
Other tahini recipes you might like
If you love tahini as much as I do, check these out:
If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram, tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx, Nicole
This quick and easy blueberry tahini oatmeal crumble is one of the most incredible desserts ever! The base is a blueberry compote and the top is a crunchy oatmeal mixture coated with lots of tahini and maple syrup! This dessert is best enjoyed with a large scoop of vanilla ice cream on top!
1 1/2cupsgluten-free quick cook rolled oats
1pintfresh blueberries or 4 cups frozen blueberriespreferably wild blueberries because they are nice and small
1tablespoonarrowroot flour or tapioca flour
Sesame seedswhite or black is ok!
Vanilla ice cream
Preheat oven to 350 F.
In a medium bowl, mix together the blueberries, arrowroot/tapioca, maple syrup, and lemon juice.
Transfer the blueberry mixture to a greased 9x9 baking dish (or a large 10 inch cast iron skillet).
In the same bowl, add the crumble ingredients and mix until combined.
Transfer the crumble mixture to the baking dish/skillet, on top of the blueberries, making sure to spread it evenly.
Bake uncovered for 35-40 minutes, or until golden brown on top.
Sprinkle sesame seeds on top for garnish.
Serve with vanilla ice cream.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!