Happy Monday, friends! Let’s kick this Monday off with some Raspberry Buckwheat Breakfast Porridge, shall we?
Pause for a second: If you are a little thrown off by the name of this post, it is because we usually think of porridge being made with oats (at least in the U.S.), right? However, Wikipedia clarifies for us, “porridge is a dish made by boiling ground, crushed, or chopped starchy plants – typically grain – in water and/or milk, often with flavorings. It is usually served hot in a bowl. It may be sweetened with sugar, honey etc. and served as a sweet dish, or mixed with spices, vegetables etc. to make a savoury dish.”
See, porridge can be made out of pretty much anything that’s starchy. Buckwheat is a starchy gluten free seed (and not a type of wheat, despite its name) that is ground into flour and works beautifully as a porridge. The buckwheat groats cook down with the milk to reach a nice, creamy consistency, while maintaining a subtle bite rather than turning into a pile of mush like oats do. The nuttiness of the buckwheat plays well with raspberries. Top the porridge with some toasted slivered almonds for crunch and you’ve got yourself one simple, yet satisfying breakfast.
As the weather continues to grow warmer, there can still be a chill in the air in the early mornings. Friends, if you’re anything like me the last thing you want to do in the morning is to cook up some breakfast, leaving you with a mess to clean up afterwards. That’s what’s great about Raspberry Buckwheat Breakfast Porridge. It reheats really well, so you can make it in advance and then you have breakfast waiting for you each morning. Plus it only takes 12 minutes to cook! Breakfast food prep FTW!
I truly enjoy a hearty rib-sticking breakfast, so I like to make some hard boiled eggs in advance and pop them in my fridge to have alongside my piping hot bowl of Buckwheat Raspberry Porridge. If you have more time, some bacon or sausage would also be a welcome addition to this breakfast.
I hope you love this one as much as we do. It’s creamy, nutty and crunchy from the almonds, and bursting with raspberry goodness! Happy breakfasting!
- 1 cup raw buckwheat groats
- 2 cups unsweetened almond milk
- 2 tablespoons honey/maple syrup if vegan (or more if you prefer a sweeter porridge)
- 2 teaspoons cinnamon
- Pinch fine sea salt
- 2 tablespoons chia seeds
- 1½ cups frozen raspberries
- ½ teaspoon pure vanilla extract
- ½ cup slivered almonds (whole almonds that have been roughly chopped would work, too)
- Additional fresh raspberries for garnish, if desired
- In a small sauce pot combine the buckwheat groats, unsweetened almond milk, honey, cinnamon, salt, and chia seeds.
- Turn the heat to high, cover and allow the mixture to come to a boil. NOTE: Be very careful because buckwheat tends to foam up and boil over easily, so keep a close eye on the pot the entire time it's cooking. Once the buckwheat comes to a boil, reduce the heat to low. Allow the buckwheat to simmer for 10 minutes, uncovered, stirring frequently so it doesn't stick to the bottom of the pan. You will know the buckwheat is done when most of the liquid has been absorbed and the buckwheat groats are tender, yet they should still hold their shape and be a little chewy.
- While the buckwheat is cooking heat a small skillet over medium-low heat. Once the pan is heated add the slivered almonds. Stir frequently to prevent burning. Once they have started to brown, about 3 to 5 minutes, remove them from the heat immediately. Allow them to cool.
- Returning to the buckwheat, once the buckwheat is cooked, turn the heat up to medium. Stir in the vanilla extract and the frozen raspberries. Allow the raspberries to thaw completely, about 2 minutes.
- Remove from the heat and serve immediately. Sprinkle a good portion of the toasted almonds on top and garnish with fresh raspberries, if desired.
- Leftovers reheat nicely. Store the almonds in an airtight container at room temperature. Store the porridge in a separate container in the fridge for up to 5 days. Reheat the porridge gently before serving. If it seems dry stir in a little extra almond milk.
The photos show 2 to 3 servings in one bowl.