Easy Buckwheat Porridge
Easy buckwheat porridge, made with just 3 ingredients in less than 10 minutes. It's a super satiating, gluten-free, breakfast recipe. Feel free to add your favorite toppings!
Servings: 4
Calories: 205kcal
Ingredients
- ½ cup buckwheat groats I used raw buckwheat groats
- 2 cup unsweetened plant milk of your choice we used oat milk
- 2 bananas
- Toppings: cacao nibs maple syrup, sliced almonds and almond butter (optional)
Instructions
- Soak buckwheat groats for at least 4 hours. This step is optional, but it makes buckwheat groats easier to digest and they'll cook faster.
- Drain the groats and add them to a food processor or a blender with the milk. Blend until smooth.
- Add the mixture to a saucepan, bring it to a boil and cook for about 5 minutes over medium-high heat, stirring occasionally.
- Serve the porridge in bowls and add your favorite toppings (we added sliced bananas, cacao nibs, maple syrup, slice almonds and also almond butter).
- Keep leftovers in a sealed container in the fridge for up to 4 days.
Nutrition
Serving: 1serving with the bananas, but excluding the other toppings | Calories: 205kcal | Carbohydrates: 43.8g | Protein: 5.9g | Fat: 2.3g | Sodium: 59mg | Fiber: 5.1g | Sugar: 17.9g
