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–+ servings

Easy Buckwheat Porridge

Vanessa Gengaroli
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.
5 from 2 votes
Print Recipe
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Course Breakfast
Cuisine Western
Servings 2
Calories 235 kcal

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: 1bowlCalories: 235kcalCarbohydrates: 44gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 262mgPotassium: 260mgFiber: 6gSugar: 6gVitamin A: 3IUVitamin C: 1mgCalcium: 270mgIron: 1mg
Keyword buckwheat, gluten free breakfast, porridge
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