Happy New Year everyone!! This Kinako Banana Porridge is the perfect comforting, warming winter breakfast that’s sure to get your 2017 off to a healthy start!
What’s more, it’s quick and easy to make, and so delicious!
Kinako, which means “yellow flour” in Japanese, is roasted soybean flour (so it’s gluten-free), and is widely used in Japanese cuisine. Kinako is traditionally used in Japanese sweet treats such as mochi, but I like to use it for everything from French toast to pancakes, and even overnight oats! It lends a lovely rich, nutty and naturally sweet flavour and is also really healthy as it’s full of protein and B vitamins. You can buy kinako in Asian supermarkets, or online from the Japan Centre.
I love adding it to porridge as it adds a deliciously nutty, naturally sweet flavour reminiscent of peanut butter! And obviously because peanut butter and banana are best friends, I decided to pair the kinako in this porridge with banana, and wasn’t disappointed. Furthermore, I decided to infuse this Kinako porridge with bananas in two ways! I added half to the oats before cooking, so that their sweetness gets imparted to the porridge and distributed evenly. They also become soft and gooey. I then sliced the other half and used it to top the porridge, for texture.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 50g porridge oats
- 350ml milk, any kind (I like unsweetened almond milk)
- 1 banana, halved
- 1 tablespoon kinako
- Mash half of the banana in a bowl
- Cut the other half into slices and set aside
- Add porridge oats, milk, kinako and the mashed banana to a saucepan and bring to the boil
- Cook on a low heat, stirring occasionally, for around 5 minutes. Add extra milk until it reaches your desired consistency
- Transfer to a bowl and top with the sliced banana
- Enjoy immediately!