Description
Nutty Buckwheat Porridge is a creamy and wholesome breakfast made with buckwheat groats, cinnamon, maple syrup, and fresh fruit. It’s a nutritious and plant-based meal packed with fiber, protein, and essential minerals to start your day strong.
Ingredients
1 cup buckwheat groats (170 g)
3 cups water
¼ teaspoon kosher salt
½ teaspoon cinnamon (optional)
1 tablespoon maple syrup (plus extra for drizzling)
1 tablespoon chia seeds (optional)
1 tablespoon hemp seeds (optional)
Fresh fruit of choice
Splash of milk (oat, almond, or soy)
Instructions
1. Rinse the buckwheat groats under cold running water using a fine mesh strainer.
2. Transfer the rinsed groats to a medium saucepan, add water and salt, and bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and let it simmer for about 10 minutes, stirring occasionally to prevent sticking.
4. Turn off the heat and let it sit covered for 5 minutes to absorb remaining liquid and become creamy.
5. Stir in cinnamon, maple syrup, chia seeds, and hemp seeds if desired for extra flavor and nutrition.
6. Spoon the porridge into bowls, add a splash of milk for creaminess, and top with fresh fruit.
7. Drizzle with a little more maple syrup if you prefer a sweeter taste.
Notes
• One cup of raw buckwheat groats makes about four cups of cooked porridge, enough for four servings.
• Roasted buckwheat groats, known as kasha, can also be used for a deeper flavor.
• For overnight buckwheat porridge, mix 1 part buckwheat with 3 parts water or milk, refrigerate overnight, and cook for 4–5 minutes in the morning.
• Adjust the cooking time for your preferred texture: less for chunkier, more for creamier.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a saucepan with a splash of milk or water until smooth and warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American