Cook Time:
15 minutes
Easy Buckwheat Porridge for Breakfast – a delicious gluten-free comfort food that is rich in zinc, copper, and manganese. This complete protein is loaded with all 9 essential amino acids and tons of fiber! Turn this simple porridge into a family favorite by topping it off with your favorite fruit, nuts, seeds, or maple syrup, and a splash of almond milk. Our favorite is my buckwheat porridge scented with vanilla bean, red apple, and cinnamon which makes it taste just like apple strudel. In this recipe, I’ve added chia seed for extra goodness.
I’ve soaked all the ingredients the night before which makes the porridge quicker to cook the next morning – around 5 minutes. I vary my topping depending on what fruit and nuts I have in the fridge and lately it’s been warm cinnamon roasted figs, a light drizzle of honey, and a scattering of walnuts.
What’s good about it: Buckwheat is a seed related to rhubarb. Buckwheat belongs to a group of foods commonly called pseudocereals. Pseudocereals are seeds that are consumed as cereal grains but don’t grow on grasses. Despite its name, buckwheat is not related to wheat and is thus gluten-free. It has a wonderful nutty flavor and offers many health benefits like improved heart rate, reduced blood sugar, rich in dietary fiber, protects against cancer, and is a good source of vegetarian protein.
Servings:
2 to 3 servings
Ingredients
Method
Soak buckwheat groats overnight or for at least 4 hours. This step is optional, but it makes buckwheat groats easier to digest and they’ll cook faster.
In a small pot, add buckwheat groats and water. On medium-high heat bring to a boil, then reduce heat to low and simmer for about 10 – 15 minutes with the lid on. Do not overcook.
Once ready, fluff with a fork, and add the almond milk to tame the intense nutty flavor.
Serve with your favorite toppings.