Easy Buckwheat Porridge
This easy buckwheat porridge has become a regular addition to my breakfast menu. It is the perfect winter breakfast, topped with fruit and nuts and takes just over 30 minutes to make.
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Servings: 2
Calories: 235kcal
Ingredients
- 3.53 oz buckwheat raw
- 14.1 oz almond milk or you could a combination of water and milk
- 1 tablespoon maple syrup rice malt syrup or raw honey would also work
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Optional Toppings
- blueberries fresh or frozen
- raspberries fresh or frozen
- Nuts Cashews, almonds, macadamias all work well
- Chia seeds
Instructions
- Cook Porridge. Add all the ingredients to small saucepan (uncovered) and cook on low for 25-30 minutes, stirring occasionally, until the buckwheat is nice and soft.
- Add Toppings. Pour into your bowls and add the your toppings.
Notes
- The nutrition panel only includes the ingredients to make the porridge, not the toppings.
- You can store in your refrigerator and then re-heat in a small saucepan on low heat. You may need to add some extra milk (or water) if the mixture is too dry.
Nutrition
Serving: 1bowl | Calories: 235kcal | Carbohydrates: 44g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 262mg | Potassium: 260mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 1mg