This berry buckwheat porridge has become a regular addition to my breakfast menu. It is the perfect winter breakfast and I have included both the stove top and thermomix methods.
I have been making this berry buckwheat porridge in my Thermomix for a few weeks now and it has become a regular addition to my breakfast menu.
I first saw a yummy buckwheat porridge recipe over at the Merrymaker Sisters and knew that I had to try it. It was delish!
So, I decided to make a Thermomix version that would cook while I was getting the kids and I ready in the morning.
It does take around 25 minutes to make, but as you don’t need to do much else thanks to the amazingness of the Thermomix, you can just ready while it cooks. Seems to be working ok for me!!
If you don’t own a Thermomix, then I have included a stove-top method for you. But you will need to make sure you stir it a few times while it is cooking.
You could also make this the night before, if you are short on time in the morning. Refrigerate over night, then heat up the next morning and add your toppings.
Enjoy,
Ness xo
MORE BREAKFAST RECIPES
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Low Carb Banana and Blueberry Bread
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PinIngredients
- 100 grams raw buckwheat
- 400 grams almond milk or your preferred milk (or you could a combination of water and milk)
- 1 tablespoon pure maple syrup (rice malt syrup or raw honey would also work)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (or 1 drop cinnamon essential oil*)
Toppings
- 1/4 cup blueberries (fresh or frozen)
- 1/4 cup raspberries (fresh or frozen)
- Optional – Handful raw cashews (or your favourite nut)
- Optional – 2 teaspoons chia seeds
Instructions
- Rinse the buckwheat and add to the thermomix mix along with the milk, maple syrup, vanilla extract and ground cinnamon. Cook for 25 minutes on 90 degrees / speed 2 (reverse)
- Pour into your bowl(s) and add the berries, cashews and chia seeds and enjoy
Notes
If you are using cinnamon essential oil instead of ground cinnamon, then add it after the buckwheat porridge has cooked. You could either add it to the Thermomix bowl and use the stir setting for 10 seconds or mix through with a spoon before pouring into the bowl(s)
Ingredients
- 100 grams raw buckwheat
- 400 grams almond milk or your preferred milk (or you could a combination of water and milk)
- 1 tablespoon pure maple syrup (rice malt syrup or raw honey would also work)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (or 1 drop cinnamon essential oil*)
Toppings
- 1/4 cup blueberries (fresh or frozen)
- 1/4 cup raspberries (fresh or frozen)
- Optional – Handful raw cashews (or your favourite nut)
- Optional – 2 teaspoons chia seeds
Instructions
- Add all the ingredient to small saucepan (uncovered) and cook on low for 25-30 minutes, stirring occasionally, until the buckwheat is nice and soft.
- Pour into your bowl(s) and add the berries, cashews and chia seeds and enjoy
Notes
If you are using cinnamon essential oil instead of ground cinnamon, then add it after the buckwheat porridge has cooked. You could either add it to the Thermomix bowl and use the stir setting for 10 seconds or mix through with a spoon before pouring into the bowl(s)
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