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.
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
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
Main Ingredient:
oat flakes
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
In fridge:
2 days
Freezing:
No
Owsiankę możesz przechować w lodówce do 2 dni i podgrzać z odrobiną mleka lub wody, ale świeże plasterki banana i sezam dodawaj dopiero przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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