Buckwheat Porridge Recipe
This creamy buckwheat porridge is a hearty and healthy breakfast option that's vegan, gluten-free, and dairy-free. Ready in under 20 minutes, it can be enjoyed as a side dish or topped and served as an alternative to oatmeal.
Ingredients
- 1 cup buckwheat groats, 170 gr
- 3 cups water
- ¼ teaspoon kosher salt
Optional Add Ins :
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup, plus more for drizzling
- 1 tablespoon chia seeds, optional
- 1 tablespoon hemp seeds, optional
- Fresh fruit, as topping
Instructions
- Place the buckwheat groats in a fine mesh strainer and rinse under cold running water.
- Transfer to a medium-sized saucepan, pour in the water, and add in the salt. Bring it to a boil over medium-high heat.
- Reduce the heat to low and cover. Let it simmer for 10 minutes*. Keep a close eye on it as it cooks, and stir occasionally to prevent it from sticking to the bottom.
- Turn the heat off but let it sit covered for 5 minutes.
- If preferred, stir in cinnamon, maple syrup, chia seeds, and hemp seeds. Ladle into bowls. You can also add a splash of milk and top it off with fresh fruit before serving.
Nutrition
Calories: 146kcalCarbohydrates: 30gProtein: 6gFat: 1gSaturated Fat: 0.3gSodium: 155mgPotassium: 196mgFiber: 4gCalcium: 13mgIron: 1mg
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