Korean oatmeal with banana, honey and sesame Recipe
Creamy milk-based oatmeal with banana, honey and toasted sesame is a Korean-European breakfast in one bowl. In Korea, various warm rice porridges are traditionally eaten, and oat-based versions are increasingly appearing at home as a quicker alternative. The taste is similar to classic oatmeal, but sesame and a pinch of salt give it a slightly nutty, distinctly “Korean” character.
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
Ingredients
- rolled oats - 80 g
- milk - 350 ml
- water - 50 ml
- banana ripe - 1 piece
- honey - 1.5 tablespoons
- sesame oil a small amount for aroma - 0.5 teaspoons
- sesame seeds toasted in a dry pan - 1 tablespoon
- salt - 1 pinch
- cinnamon optional, for sprinkling - 0.25 teaspoons
- walnuts or almonds chopped, optional - 2 tablespoons
Main Ingredient:
oat flakes
Preparation
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan often, until they become fragrant and lightly golden. Transfer to a small bowl so they don’t burn.
- Put the oats into a small pot, pour in the milk and water, add a pinch of salt. Stir and place over medium heat.
- Cook the oatmeal for 7–10 minutes, stirring frequently, until the oats soften and the mixture thickens to your preferred consistency. If it becomes too thick, add a little more milk or water.
- Near the end of cooking, add the honey and sesame oil, mix thoroughly and remove the pot from the heat.
- Peel the banana and slice it.
- Divide the hot oatmeal between two bowls. Arrange the banana slices on top, sprinkle with the toasted sesame seeds and, if you like, with cinnamon and chopped nuts.
- Serve immediately while the oatmeal is still hot and creamy.
Storage
In fridge:
2 days
Freezing:
No
Owsianka po schłodzeniu gęstnieje, ale można ją rozrzedzić odrobiną mleka przy podgrzewaniu. Banana i orzechy dodawaj świeże tuż przed jedzeniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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