Tahini and Banana Porridge with Maple and Sesame
Inspired by techniques from Serious Eats.
Creaminess from tahini and banana meets sweet maple and the pleasant crunch of toasted sesame in this warming bowl.
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Method
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Equipment
- medium saucepan
- wooden spoon
- fork
- chopping board
- knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 568 kcal |
| Protein | 17.5 g |
| Carbohydrate | 84.9 g |
| of which sugars | 39.5 g |
| of which free sugars | 12.1 g |
| Fat | 20 g |
| of which saturates | 6.5 g |
| Fibre | 9.1 g |
| Salt | 0.69 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Porridge
- 480 ml whole milk (or unsweetened plant milk)
- 85 g rolled oats (not instant)
- 1 ripe banana, mashed
- ¼ tsp ground cinnamon
- 1 pinch ground cardamom (optional)
- 1 g fine sea salt or table salt a pinch
To serve
- 2 tbsp tahini, well stirred
- 1 ripe banana, sliced
- 2 tbsp maple syrup
- 1 tsp toasted sesame seeds
- 1
Combine. Put 480 ml milk, 85 g rolled oats, 1 mashed ripe banana, ¼ tsp ground cinnamon, a pinch of ground cardamom (optional) and a pinch of fine salt in a medium saucepan.
- 2
Heat. Bring to a simmer over medium heat.
- 3
Cook. Stir often for 5-7 min until the porridge becomes thick and creamy.
- 4
Divide. Portion between 2 bowls.
- 5
Finish. Drizzle each with 2 tbsp tahini and 2 tbsp maple syrup.
- 6
Serve. Top with sliced banana and 1 tsp toasted sesame seeds.
Storage
Serve immediately for best texture; leftover porridge keeps covered for 1 day in the fridge and reheats gently over low heat with a splash of milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
