This recipe makes roughly ½ cup tahini sauce, which keeps for about 4 days in the fridge. Keep a couple of ripe bananas handy and eat this all week.
¼ cup tahini
2 tablespoons (or more) pure maple syrup
2 tablespoons nut milk
½ teaspoon ground cinnamon
Pinch of kosher salt
1 cup plain whole-milk Greek yogurt
2 medium bananas, thinly sliced
2 teaspoons toasted sesame seeds
Stir tahini, maple syrup, nut milk, cinnamon, and salt in a small bowl or small measuring cup until smooth. Divide oats and yogurt into the bowls, spooning yogurt into centers. Add bananas to thebowls and drizzle tahini mixture over. Top with sesame seeds. Drizzle with more maple syrup, if desired.
Do Ahead: Tahini mixture can be made 4 days ahead; cover and chill. Rewarm gently before serving.