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Buckwheat porridge with banana, cinnamon and vanilla
4 from 3 votes

Buckwheat porridge with banana, cinnamon and vanilla

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Rinse the buckwheat grains under the tap. I do this in a sieve.
  2. Boil the buckwheat gently with the milk for 12 minutes. Stir occasionally, until most of the milk has evaporated and been absorbed.
  3. Turn the heat down low. Add the banana, cinnamon, vanilla and salt.
  4. 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.
  5. Pour onto a plate. Top with a topping if desired. I had some roasted flaked almonds and hemp seeds.

Nutrition Information

Calories 386kcal (19%)

Nutrition Facts

Serving: 1 kom

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%

* Percent Daily Values are based on a 2,000 calorie diet.