Korean Oatmeal with Banana and Sesame Recipe
A bowl of warm oatmeal with banana, honey, and toasted sesame seeds, inspired by Korea’s love of warm grain-based breakfasts. In Korea, various types of “juk” – sticky rice porridges – are popular, and this version brings that idea to rolled oats. The flavor is gently sweet, nutty, and very soothing, perfect for a chilly morning.
This recipe combines the comforting creaminess of classic oatmeal with the subtle, nutty character of Korean-style porridges. The mashed banana naturally sweetens the oats, while toasted sesame adds aroma and crunch, creating a warming, nourishing breakfast with minimal added sugar.
Chef's tips
Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring often, until fragrant and lightly golden—this makes a big difference in flavor. Adjust the thickness of the oatmeal by adding a little more milk or water at the end if you prefer it looser. If your banana is very ripe, you can reduce the amount of honey or skip it altogether.
How to serve
Serve the oatmeal very warm, topped with extra sesame seeds or a few chopped nuts for more texture. You can also drizzle a bit of sesame oil (just a few drops) for a more pronounced Korean-style aroma. Fresh fruit like berries or sliced pear works well alongside the banana if you want to bulk up the bowl.
Ingredients
- rolled oats - 80 g
- milk - 300 ml
- water - 100 ml
- banana - 1 piece
- honey - 1.5 tablespoon
- sesame seeds toasted - 1.5 tablespoon
- salt - 1 pinch
- cinnamon ground - 0.25 teaspoon
Preparation
- In a small saucepan, mix the milk with the water and a pinch of salt. Place over medium heat and bring to a gentle simmer.
- Add the rolled oats, reduce the heat to low, and cook for 5–7 minutes, stirring often, until the oatmeal thickens and the oats are soft.
- Meanwhile, peel the banana. Mash half of it with a fork into a puree and slice the other half.
- When the oatmeal is thick and creamy, add the mashed banana and honey. Stir and cook for about 1 more minute, until everything is heated through.
- Remove the saucepan from the heat and divide the oatmeal between two bowls.
- Top with the remaining banana slices, then sprinkle with toasted sesame seeds and cinnamon. Serve immediately, while warm.
Storage
No storage information available for this dish.
This bowl was inspired by simple Korean rice porridges I ate on cold mornings, but adapted to the oats I always have in my pantry. The combination of banana and sesame turned out so cozy and satisfying that it quickly became a weekday favorite—especially on days when I need something gentle but filling.
