Buckwheat Porridge
User Reviews
5
Buckwheat Porridge
Description
This Buckwheat Porridge begins with soaking and draining the buckwheat groats, which are then briefly blended with milk to partially break down the groats while maintaining some coarse texture. Ground almonds are incorporated to enrich flavor and texture before cooking the mixture gently to thicken the porridge. The result is a warm, creamy bowl with the wholesome, nutty characteristics of buckwheat.
The accompanying blueberry compote is simmered with lemon juice and sweetener until saucy and can be used fresh or with frozen berries. This adds a vibrant, slightly tart contrast to the creamy porridge base. For additional variety, slices of banana are combined with almond butter, chopped nuts, cinnamon, and optional sweetener to make a flavorful topping that adds richness and spice.
This porridge is suitable for a filling breakfast or brunch and can accommodate dairy or plant-based milk options to suit dietary preferences or availability. The toppings provide natural sweetness and texture contrasts, making the dish versatile and adaptable.
Sweeteners such as stevia, honey, maple syrup, or others can be adjusted to suit taste. The recipe's soaking step helps improve digestibility and texture. Milk from a carton rather than canned is recommended for best results, and the dish can easily be customized with different nuts or seeds.
Ingredients
Buckwheat porridge:
- ½ buckwheat groats 100 g, toasted
- 1¾ milk of choice, 400 ml, Note 1
- 2 tablespoons ground almonds
Blueberry compote:
- 2½ cups blueberries fresh or frozen, 300 g
- 1 tablespoon lemon juice
- sweetener to taste, Note 2, of choice
Banana porridge:
- 1 banana
- 1 teaspoon almond butter or peanut butter
- 1 tablespoon almonds chopped, or other nuts or seeds
- prinkle of cinnamon
- sweetener if necessary, Note 2
Instructions
Buckwheat porridge:
- Soak buckwheat: Wash the buckwheat and place it in a bowl. Cover with cold water. Leave to soak for at least 4 hours, preferably overnight. Drain it well.½ toasted buckwheat groats/ 100 g
- Blend the groats: Place in a saucepan and add the milk. Blend the buckwheat very shortly with an immersion blender, about 5-6 pulses are enough; the buckwheat should still have a coarse texture.1¾ milk / 400 ml
- Add the ground almonds and stir to mix.2 tablespoons ground almonds
- Cook buckwheat: Bring to a boil, lower the heat to medium-low, and simmer, stirring often, for about 10 minutes or until the porridge has thickened.
Blueberry compote:
- Cook blueberries: Place the blueberries in a small saucepan. Add the lemon juice and the sweetener. Bring to a boil, lower the heat, and simmer until the mixture becomes saucy and the blueberries are heated through. If using fresh blueberries, 5 minutes would be enough.2½ cups blueberries/ 300 g + 1 tablespoon lemon juice + sweetener of choice
- If using frozen blueberries, it will take a few minutes longer, check the blueberries to make sure that they are thawed and heated through.
Banana porridge:
- Banana: Halve the banana. Mash one half and slice the other half. Mix the mashed banana and the nut butter with the cooked porridge.1 banana + 1 teaspoon almond butter
- Assemble porridge: Top the porridge with the sliced banana, sprinkle with chopped almonds or peanuts, and with some cinnamon to taste.1 tablespoon almonds + sprinkle of cinnamon
- Add sweeteners like stevia, honey, maple syrup, etc, but if the banana is ripe enough, the porridge will be sweet enough without anything added. sweetener
Notes
- Use any milk type including regular dairy or plant-based like almond, oat, rice, or coconut milk (from a carton).
- Sweeteners such as stevia, honey, maple syrup, sugar, date syrup, or agave can be used depending on your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3 servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 326kcal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 78mg | 3% |
| Fiber | 9g | 36% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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