Peel and mince or grate the ginger. In a container with a lid, combine the oats, non-dairy milk, agave, as much of the minced ginger as you’d like, and a pinch of salt. Refrigerate overnight or for at least 8 hours.

Divide the overnight ginger oats between 4 serving bowls. When you’re ready to eat, thinly slice the pears. Top oats with pear and dried tart cherries. Drizzle with tahini.