Oatmeal with miso and sesame seeds
Miso porridge with banana and sesame seeds
- 50 g oatmeal
- 40 g large oatmeal
- 2.5 dl oat milk
- 3.5 dl water
- 0.5 tsp flaked salt
- miso soup
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon ginger
- 1 handful of walnuts
- 3 tablespoons sesame seeds
- 1 banana
- Place the oats, milk, water and salt in a small saucepan over medium-low heat and bring to a boil. Stir for 3–4 minutes, until the water has boiled away and the porridge has thickened. Stir in the miso and butter.
- Meanwhile, make the brekke. Heat the coconut oil and maple syrup in a small frying pan and add the fresh ginger. Stir in the walnuts and sesame seeds and leave for a minute until caramelized.
- Make a well in the middle of the frying pan and place the banana slices there, cut side down. Fry for 1 minute. If the pan looks dry, add a little more coconut oil or syrup.
- Divide the porridge into 2 bowls and place the bananas in the middle of each bowl. Sprinkle the sesame seeds over the bananas and serve with a dash of milk.
– It may sound scary to put miso in your breakfast porridge, but it has a subtle flavor, and gives the porridge a depth that we really love. We mix regular and large rolled oats half and half to get a creamy oatmeal with a little texture, but if you only have one of the ingredients, it works too, writes Green Kitchen Stories about the recipe. Sesame seeds are what they use most to add a little crunch to porridge (although it is also fantastic to sprinkle over desserts and fruit salads, or to put straight in your mouth just as it is). A few dollops of Greek or plant-based yogurt make this dish even better. More tips: Don't like miso? Use nut butter instead. Vegan: Replace the butter with coconut oil and stick to oat milk. Don't have a banana? Apple or pear slices taste wonderful. Recipe and photo: Green Kitchen "Oh, so good!" by David Frenkiel and Luise Vindahl.
