Buckwheat porridge with banana, cinnamon and vanilla

Name: Buckwheat porridge with banana, cinnamon and vanilla
Cook time: 12 min
Total time: 12 min
Yield: 1 kom
Ingredients: ¾ ¾ cup buckwheat grains; 150 150 ml almond or oatmilk; 1 1 banana; 1 1 tsp pumpkin spice or cinnamon; ½ ½ teaspoons Bourbon vanilla powder or extract; 1 1 generous pinch celtic sea salt

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Total Time
12 mins
Servings
1 kom
Calories
386 kcal
Course
Breakfast
Cuisine
European

Buckwheat porridge with banana, cinnamon and vanilla

Iris Warren

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Creamy and nutritious porridge made from whole buckwheat grains, banana and milk of your choice (dairy or plant-based). With just some salt, cinnamon and vanilla.

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Ingredients

Servings

¾ ¾ cup buckwheat grains 1 cup for a larger serving
150 150 ml almond or oatmilk or coconut if the porridge does't have to be fatfree
1 1 banana
1 1 tsp pumpkin spice or cinnamon
½ ½ teaspoons Bourbon vanilla powder or extract or paste
1 1 generous pinch celtic sea salt or to taste

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Instructions

Rinse the buckwheat grains under the tap. I do this in a sieve.
Boil the buckwheat gently with the milk for 12 minutes. Stir occasionally, until most of the milk has evaporated and been absorbed.
Turn the heat down low. Add the banana, cinnamon, vanilla and salt.
Mix everything together with the hand blender. The grains may remain whole. A few grains may shoot away here and there, but most will stick to the banana.
Pour onto a plate. Top with a topping if desired. I had some roasted flaked almonds and hemp seeds.