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buckwheat porridge topped with bluebbery compote in a small bowl.
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5 from 5 votes

Buckwheat Porridge

Start the day with buckwheat porridge with berries or fruit, a delicious alternative to the common oatmeal. This easy breakfast will keep you full for hours.
Prep Time10 minutes
Cook Time10 minutes
Additional Time4 hours
Total Time4 hours 20 minutes
Course: Breakfast
Cuisine: Russian
Diet: Vegan
Servings: 2 -3 servings
Calories: 326kcal
Author: Adina

Equipment

Ingredients

Buckwheat porridge:

  • ½ toasted buckwheat groats 100 g
  • 1¾ milk of choice, 400 ml, Note 1
  • 2 tablespoons ground almonds

Blueberry compote:

  • 2½ cups blueberries fresh or frozen, 300 g
  • 1 tablespoon lemon juice
  • sweetener of choice to taste, Note 2

Banana porridge:

  • 1 banana
  • 1 teaspoon almond butter or peanut butter
  • 1 tablespoon almonds chopped, or other nuts or seeds
  • sprinkle of cinnamon
  • sweetener if necessary, Note 2

Instructions

Buckwheat porridge:

  • Soak buckwheat: Wash the buckwheat and place it in a bowl. Cover with cold water. Leave to soak for at least 4 hours, preferably overnight. Drain it well.
    ½ toasted buckwheat groats/ 100 g
  • Blend the groats: Place in a saucepan and add the milk. Blend the buckwheat very shortly with an immersion blender, about 5-6 pulses are enough; the buckwheat should still have a coarse texture.
    1¾ milk / 400 ml
  • Add the ground almonds and stir to mix.
    2 tablespoons ground almonds
  • Cook buckwheat: Bring to a boil, lower the heat to medium-low, and simmer, stirring often, for about 10 minutes or until the porridge has thickened.

Blueberry compote:

  • Cook blueberries: Place the blueberries in a small saucepan. Add the lemon juice and the sweetener. Bring to a boil, lower the heat, and simmer until the mixture becomes saucy and the blueberries are heated through. If using fresh blueberries, 5 minutes would be enough.
    2½ cups blueberries/ 300 g + 1 tablespoon lemon juice + sweetener of choice
  • If using frozen blueberries, it will take a few minutes longer, check the blueberries to make sure that they are thawed and heated through.

Banana porridge:

  • Banana: Halve the banana. Mash one half and slice the other half. Mix the mashed banana and the nut butter with the cooked porridge.
    1 banana + 1 teaspoon almond butter
  • Assemble porridge: Top the porridge with the sliced banana, sprinkle with chopped almonds or peanuts, and with some cinnamon to taste.
    1 tablespoon almonds + sprinkle of cinnamon
  • Add sweeteners like stevia, honey, maple syrup, etc, but if the banana is ripe enough, the porridge will be sweet enough without anything added.
    sweetener

Notes

  1. Milk: Regular milk or any kind of plant-based milk, such as almond, rice, oat, or coconut (from a pack, not a can).
  2. Sweeteners: I use stevia most of the time, but sugar, honey, maple, date, and agave syrup are also fine.

Nutrition

Serving: 1bowl | Calories: 326kcal | Carbohydrates: 63g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 78mg | Fiber: 9g | Sugar: 30g