Korean oatmeal with banana, honey and sesame Recipe
This bowl of warm oatmeal with banana, honey and sesame is a Korean-European breakfast that combines familiar oats with Korea’s love for sesame and honey. In Korea, various rice and grain porridges are popular as light, warming meals, especially in the morning or evening. Here you get a version you can make with ingredients from any supermarket.
This oatmeal combines the comforting familiarity of European-style oats with Korean-inspired sesame and honey, giving you a simple, nourishing breakfast that feels both new and cozy without requiring any hard-to-find ingredients.
Chef's tips
Toast the sesame seeds slowly and keep them moving in the pan—sesame burns easily and turns bitter. Adjust the sweetness to your taste by adding the honey at the end, and don’t be afraid to loosen the porridge with a bit more milk if it thickens too much while standing.
How to serve
Serve in warm bowls, topped generously with banana slices and sesame seeds. You can also drizzle a little extra honey on top or add a spoonful of yogurt for extra creaminess and protein.
Ingredients
- rolled oats - 80 g
- milk - 250 ml
- water - 150 ml
- banana - 1 piece
- honey - 20 g
- sesame seeds - 10 g
- salt - 1 pinch
- cinnamon ground - 0.25 teaspoon
Preparation
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring, until they are lightly golden and fragrant. Remove from the pan so they don’t burn.
- Put the rolled oats into a small saucepan, pour in the milk and water, and add a pinch of salt. Stir and place over medium heat.
- Bring the oatmeal to a gentle boil, stirring from time to time so the oats don’t stick to the bottom. Once it starts to bubble, reduce the heat and cook for 5–7 minutes, until the oats are soft and the texture is thick but still slightly pourable.
- Meanwhile, peel the banana. Mash half of the banana on a plate with a fork to a smooth purée, and slice the other half.
- Add the mashed banana and cinnamon to the almost cooked oatmeal, mix well and cook for another 1–2 minutes, until the porridge thickens slightly and becomes creamy.
- Remove the saucepan from the heat, add the honey and stir to distribute it evenly. If the oatmeal seems too thick, add a little more milk and stir again.
- Divide the oatmeal between two bowls. Top with the remaining banana slices and sprinkle with the toasted sesame seeds.
- Serve immediately while the oatmeal is hot and creamy.
Storage
Owsianka najlepiej smakuje świeża, ale jeśli zostanie, przechowuj ją w lodówce w zamkniętym pojemniku i zjedz następnego dnia. Przy podgrzewaniu dodaj trochę mleka lub wody, bo płatki mocno gęstnieją.
