Creamy Buckwheat Porridge with Apple & Cinnamon
A delicious, nourishing breakfast made with buckwheat groats — naturally gluten‑free, high in fibre, and wonderfully creamy when cooked. Warm, comforting, and lightly sweetened, swirled with cinnamon and topped with fresh crisp apple and a drizzle of syrup. Perfect for starting the day energised, gentle on digestion, and completely free of dairy, eggs, and animal products.
Shared by selly
Time
25 min
Serves
2
Difficulty
easy
đź›’ Ingredients
- #Buckwheat Porridge Base;
- 60 g raw buckwheat groats (hulled)
- 200 ml unsweetened plant milk (oat, almond, or soy)
- 50 ml water.. ½ tsp ground cinnamon
- 1 tsp maple syrup or date syrup (adjust sweetness to taste)
- ½ tsp pure vanilla extract.. Pinch of fine sea salt
- #Topping;
- ½ small apple, diced.. Extra cinnamon
- Drizzle of maple syrup, date syrup, or almond butter
- Optional: crushed walnuts, chia seeds, or desiccated coconut
👩‍🍳 Instructions
- 1
Rinse the groats: Rinse buckwheat groats thoroughly under cold water in a fine sieve to remove dust and any bitter coating. Drain well.
- 2
Simmer: Place rinsed buckwheat, plant milk, water, cinnamon, vanilla, salt, and sweetener in a small saucepan. Bring to a gentle simmer over medium‑low heat.
- 3
Cook gently: Cover and simmer for 15–20 minutes, stirring occasionally, until the buckwheat is tender and the mixture thickens to a creamy consistency. Add a splash more milk if it becomes too thick while cooking.
- 4
Finish: Remove from heat and let rest for 2–3 minutes — it will thicken further as it cools slightly. Stir gently to create a smooth, creamy texture.
- 5
Serve: Pour into a jar or bowl. Top generously with diced fresh apple, a dusting of cinnamon, and a swirl of syrup or nut butter. Enjoy warm.