Buckwheat is one of my favourite ingredients to cook with – despite its name, it’s completely GLUTEN FREE.
It’s not as popular as oats or even quinoa as the main ingredient in porridge, but I promise it’s a good’un! The first time I made buckwheat porridge was a couple of years ago, following Deliciously Ella’s yummy recipe. The recipe requires the buckwheat groats to be cooked raw, as opposed to soaking overnight (which will help soften them). This meant Ella’s version took quite a while to cook, and although it was absolutely delicious in the end, I wouldn’t have time to make it as a weekday breakfast before work.
After making her recipe again the other week, it made me think about how I could re-work it in my own ‘Oat So Delicious’ way. Firstly, soaking the buckwheat groats overnight (or for at least 8 hours) allows them to soften, making them much easier to blend. In the morning it’s just a case of rinsing them with clean water; adding them to a food processor with (more) water and half a banana for creaminess, then transferring the smooth mixture to a saucepan to warm up. Adding the maca powder and cinnamon adds a lovely warm caramel flavour which works perfectly with the sweet banana. Overall it took me around 6-7mins from rinsing the buckwheat to transferring the porridge to my bowl ready to eat – not bad for a weekday breakfast!
Buckwheat also tastes amazing when baked, making it a perfectly crunchy addition to granola – why not try my chocolate pumpkin granola and see for yourself!
- 1/2 cup buckwheat groats (90g)
- 1/2 cup water (125ml)
- 1 ripe banana
- 1/2 tsp maca powder
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 1/2 cup almond milk (125ml)
- Sliced banana
- Peanut butter
- Granola – try my chocolate pumpkin granola here
- Start by covering the buckwheat groats with water and let it soak overnight, covering the bowl with a tea towel.
- In the morning, rinse your buckwheat groats with clean water and place in your food processor, along with 1/2 cup fresh water.
- Blend until smooth – then add in half your banana. Blend again until there are no lumps.
- Pour into a saucepan, adding 1/2 cup almond milk, the remaining 1/2 banana – sliced, cinnamon, maca and maple.
- Cook on a medium heat, making sure you’re stirring continuously so it doesn’t stick to the bottom of the pan. Add more milk if you want a smoother consistency.
- Take off the heat after 4-5min – add your toppings and enjoy!
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