Description
Raspberry Buckwheat Breakfast Porridge is an easy breakfast that only takes 12 minutes to make. The porridge turns into a nice creamy consistency while the buckwheat groats still have a bite to them. The porridge is bursting with raspberries and topped with crunchy toasted almonds.
Ingredients
Units
Scale
- 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
- 1 1/2 cups frozen raspberries
- 1/2 teaspoon pure vanilla extract
- 1/2 cup slivered almonds (whole almonds that have been roughly chopped would work, too)
- Additional fresh raspberries for garnish, if desired
Instructions
- 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.
Notes
I suggest serving the porridge with eggs, bacon, or sausage for a complete breakfast that will stick with you for hours!
The photos show 2 to 3 servings in one bowl.
