Happy New Year everyone!! This Kinako Banana Porridge is the perfect comforting, warming winter breakfast that’s sure to get your new year 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.
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.
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.
For more delicious breakfast recipes, check out my:
- Matcha Overnight Oats
- Kinako French Toast
- White Bean Scramble
- Matcha Granola
- Tropical Granola
- Purple Sweet Potato Smoothie Bowl
- Fluffy Pancakes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Kinako Banana Porridge is the perfect comforting, warming winter breakfast!
- 50 g porridge oats
- 350 ml 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
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