White Miso Banana Porridge with Toasted Sesame Drizzle and Spring Pea Dust

Ingredients

• ▸1 cup certified gluten-free rolled oats, soaked overnight in 1.5 cups cold water
• ▸2 medium very ripe bananas, one mashed, one sliced for topping
• ▸2 tablespoons white (shiro) miso paste
• ▸1 cup unsweetened oat milk or coconut milk, cold
• ▸1 teaspoon pure vanilla extract
• ▸1 tablespoon pure maple syrup, plus more to taste
• ▸0.5 cup frozen peas, thawed and patted completely dry
• ▸1 teaspoon matcha powder (optional, to deepen pea dust color)
• ▸2 tablespoons toasted sesame oil
• ▸1 tablespoon white sesame seeds, toasted
• ▸1 tablespoon black sesame seeds, toasted
• ▸0.5 teaspoon flaky sea salt, for finishing
• ▸1 teaspoon fresh lemon juice

Instructions

1. 1

   1. Drain the overnight-soaked oats through a fine mesh sieve, pressing gently. The oats should be swollen and tender — taste one; it should have no raw, chalky bite. If still chalky, soak 30 more minutes in fresh cold water.

2. 2

   2. Make the spring pea dust: spread the thoroughly dried thawed peas on a clean kitchen towel and press out every drop of moisture — any residual water will make a paste, not a powder. Transfer to a high-speed blender or spice grinder, add matcha powder if using, and blitz on high until you have a fine, vivid green powder. Pass through a fine sieve and discard any fibrous bits. Set aside.

3. 3

   3. In the same blender (no need to rinse), combine the drained oats, mashed banana, miso paste, oat milk, vanilla extract, maple syrup, and lemon juice. Blend on high for 45–60 seconds until completely smooth and silky. Taste and adjust sweetness — the miso should be a background whisper of savory, not the lead vocalist.

4. 4

   4. Make the sesame drizzle: in a small bowl, whisk together the toasted sesame oil, toasted white and black sesame seeds, and a tiny pinch of flaky sea salt. The oil will carry the seeds beautifully and pool in gorgeous rivulets over the porridge.

5. 5

   5. Pour the blended porridge into two wide, shallow bowls — the wider the better, as you want maximum surface area for toppings. Tap the bowls gently on the counter to settle the surface into a smooth canvas.

6. 6

   6. Arrange the sliced banana in a fan or casual cluster on one side of each bowl. Using a fine-mesh sieve held 20–30 cm above the bowl, dust a generous cloud of spring pea powder over the entire surface — the height creates a more even, gossamer layer.

7. 7

   7. Drizzle the sesame oil mixture in a slow, confident spiral from the center outward. Finish with a final pinch of flaky sea salt directly on the banana slices. Serve immediately while the pea dust is still vivid and the sesame oil is pooling.

Variations

• ◆Swap the pea dust for edamame dust (same method, same magic) and add a thin drizzle of yuzu kosho thinned with a little sesame oil for a spicier, more citrus-forward bowl.
• ◆Use red miso instead of white for a dessert-adjacent version. It brings a deeper, almost chocolate-adjacent fermented note that pairs wildly well with very ripe, nearly black bananas and a sprinkle of cacao nibs.
• ◆Turn it into a parfait by layering the blended porridge with coconut yogurt and crushed toasted nori sheets between layers, for a salty-sweet-briny stack that leans fully into the Japanese-Western fusion thing.