Buckwheat Breakfast (gf & vegan!)
If you're tired of oatmeal but still want something cozy and nourishing, this easy buckwheat porridge is the recipe you need. Not only is it quick to make, gluten free, dairy free, it's also packed with fiber and protein, making it a nutritious option to start your day. With endless topping possibilities, it might just become your new go-to breakfast!
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Servings: 2 servings
Equipment
- small pot
- strainer
Ingredients
- ½ cup buckwheat groats rinsed and drained
- 1½ cups water
- 1 tsp cinnamon
- ½ tsp vanilla
- Pinch salt
- splash of milk I used soy
- 1 tbsp maple syrup or honey optional
- toppings of choice
Instructions
- Rinse buckwheat with cold water in a fine sieve to remove any dust or particles.
- Add water, cinnamon, salt and rinsed buckwheat to the pot.
- Bring to a roaring boil, reduce heat to medium-low and cook until buckwheat has absorbed most of the water and the buckwheat is al dente (You can add more water and continue to cook until you have reached your desired doneness).
- Stir in vanilla and a splash of milk and continue to cook on low until creamy. Add in sweetener of choice if using.
- Transfer to a bowl and top as you desire! Don't forget to add my granola!
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 10mg | Potassium: 224mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.