ReceptnaptárRed bean oatmeal bowl (anko oatmeal)
Anko (sweet red bean paste) is the base of Japanese desserts (dorayaki, mochi, taiyaki), and paired with oatmeal it makes a Japanese-style, protein-rich, filling breakfast. The sweet, deep flavour of the red bean and the neutral, creamy oats complement each other.
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Ingredients
Method
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- Put the oats, milk, water and salt in a pot and bring to the boil.
- Cook over low heat for 5–6 minutes, stirring often, until creamy.
- Divide into bowls.
- Put 3 tbsp anko in the centre of each.
- Sprinkle with matcha or kinako and the sesame seeds.
- Drizzle with a little honey, add the fruit and serve warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Buy ready anko in Asian shops or online; you can also cook it from adzuki beans.
- Matcha is slightly bitter and balances the sweetness of the anko.
- Choose a lightly sweetened anko.
- Cooked in advance it keeps in the fridge for 3 days.
Frequently asked questions
What is anko?
Sweetened red (adzuki) bean paste; smooth (koshian) or chunky (tsubuan).
Is it vegan?
With plant milk and maple syrup.
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More japanese ideas
- Matcha yogurt loaf
- Roasted sweet potato with honey (yaki-imo)
- Simple strawberry daifuku (rice flour mochi)
- Light mizu-yokan (red bean jelly)
- Pumpkin tofu muffins
- Pan-fried banana with kinako
- Ginger lemon agar fruit jelly
- Kabocha dango with kinako
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