Buckwheat Porridge – gluten free, healthy breakfast alternative. To veganize, use non-dairy milk.
Classic oatmeal porridge is, in my opinion, an ideal breakfast. Whether I cook it, bake it, eat it raw as a muesli or make into a smoothie or smoothie bowl, oats are every day on my breakfast menu.
Chocolate Peanut Butter Baked Oatmeal
Sometimes I want to introduce some variety into my food, so this time I tried making Buckwheat Porridge. The procedure is very similar to cooking traditional oatmeal porridge. Actually, it is even simpler because you don’t need to stir it all the time as it doesn’t turn into mush. It seems that the best way to cook buckwheat groats (raw, not toasted like kasha) is to let it cook with some water until it absorbs it, then add milk and continue cooking until soft.
Buckwheat is not exactly a grain. Technically, it is a seed of a sturdy plant that thrives in cold climate of Russia, Northern Europe as well as Himalayas and Japan. Its health benefits are so numerous that it is included in a list of the world’s healthiest foods. Very nutritious and satisfying, with its nutty flavor, it can be used in many kinds of savory dishes instead of rice.
Try Buckwheat Porridge – it could soon become your healthy breakfast alternative.
- 1 cup raw buckwheat groats (not kasha)
- 1 cup water
- 2 cups milk, dairy or non-dairy
- a pinch of salt
In a saucepan, cook buckwheat groats with water until all water is absorbed.
Add milk and salt and continue cooking until soft, about 20 minutes.
Serve with your favorite porridge toppings, maple syrup or rice malt syrup, fruit and seeds.
This recipe was first published on: February 20, 2016
YUM! I should really try this in place of my normal bowl of oatmeal! I need some variety in my life 🙂