Spiced Buckwheat Porridge
Buckwheat porridge is packed full of goodness, naturally gluten-free and the addition of baking spice makes it rather tasty. Best of all, this buckwheat breakfast recipe is ready in 20 minutes but can also be cooked ahead of time and reheated.
Servings: 2
Calories: 480kcal
Ingredients
- 160 g/ 1 cup Buckwheat groats
- 625 ml/ 2 ½ cups Whole (full fat) milk or dairy-free milk alternative
- ½ teaspoon Chai spice or ⅜ teaspoon cinnamon + ⅛ teaspoon nutmeg
- 2 teaspoon Demerara sugar
Instructions
- Put the groats into a saucepan with the spice and sugar and milk
- Put onto a medium heat, bring to a gentle simmer and cook for 10 minutes, stirring every few minutes
- Turn off the heat, cover the pan with a lid and let stand for 10 minutes before serving
- Serve with toppings of your choice (see my suggestions in the body of this post))
Notes
- Some people recommend toasting the groats before cooking, but this is an entirely optional step.
- There is no need to rinse or soak the buckwheat groats before cooking.
- Don't forget to stir regularly to avoid the groats sticking to the bottom of the saucepan. Treat it as you would a risotto.
- And rather like a risotto, I like my buckwheat porridge with a little bit of bite. If you prefer it very soft, cook for a few minutes longer (though I would avoid cooking beyond 20 minutes as the groats can turn mushy beyond this stage).
- Once ready to serve, add a little more liquid if you prefer a looser consistency to your porridge.
- You can choose to omit the sugar at the cooking stage and just sweeten at the end if preferred. Once cooked, add a little at a time, tasting as you go, until it is sweet enough for you.
- This buckwheat porridge recipe is intentionally light on sugar to keep it healthy. Feel free to add more sugar to the base recipe as desired. But before adding extra sweetness to the base porridge recipe, think about your toppings. Remember that fruits contain natural sweetness, so you may not need as much sugar in the porridge as you might think.
- If you are intending to make a large batch to store and heat up as required, remember that the buckwheat will continue to absorb liquid as it sits in the fridge. This means that at the point of reheating, a splash of additional milk may be required to return it to the desired consistency.
- Lightly grease the inside of the slow cooker bowl.
- Add all ingredients and stir briefly.
- Cook on high for 45-60 minutes, stirring at the halfway point.
- Serve immediately (leftovers can be cooled and stored in the fridge for a few days).
Nutrition
Calories: 480kcal | Carbohydrates: 76g | Protein: 21g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 120mg | Potassium: 841mg | Fiber: 8g | Sugar: 19g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 403mg | Iron: 2mg