This buckwheat porridge is a delicious twist to your usual breakfast. It is simple and quick to make, and the buckwheat is a super healthy and satisfying alternative to oats. It has such a satisfying bite. Combined with some raspberries, this breakfast has all you could wish for! It is vegan, gluten-free, and a real treat!
Ingredients for making Buckwheat Porridge with Raspberries:
- Buckwheat
- Plant-based milk
- Raspberries
- Sweetener (I used cane sugar)
- Vegan butter substitute
- Cinnamon
- Salt
- Optional: Some toasted almonds as a topping
The ingredient list is short for this one and leaves lots of room for customization. I added frozen raspberries to my buckwheat porridge, but other kinds of fruits will work fantastically as well.
I cooked the buckwheat in oat milk, which makes it extra creamy. You can also use other plant-based milks of your liking. To make the buckwheat porridge extra creamy, I added a bit of a neutral-tasting vegan butter substitute. You can add a bit of healthy neutral oil like rapeseed oil or simply omit it. It will taste nice without it as well.
As a sweetener, I added some cane sugar. Maple syrup works great for this recipe as well!
Lastly, a little touch of cinnamon and salt rounds everything off!
Buckwheat Porridge Recipe:
Making the Buckwheat porridge is super simple. We will start cooking the buckwheat porridge. Once it has soaked up the plant-based milk, we will add the fruits, sweetener, butter substitute, and spices for the last few minutes before serving.
Add the buckwheat together with the vegan milk substitute to a pot and bring it to a gentle simmer. Let it simmer for 20 minutes until the buckwheat has absorbed the liquid.
Add the other ingredients and combine them until you have a creamy porridge and the fruits are thawed. Check for seasoning, and you are good to go with this simple and delicious breakfast.
When serving, I topped each bowl with some more thawed raspberries, cane sugar, and pieces of toasted almond.
What do you think of this porridge alternative? I love to integrate some buckwheat into my diet, it is such a quality source of carbs, fiber, and plant-based protein. Also, it is so easy on the stomach.
Some Recipe Suggestions:
- Peanut butter overnight oats
- Avocado sandwich with pickles
- French toast with caramelized apples
- Banana pancakes
- Elderflower pancakes
- Scrambled tofu
- Vegan quiche
Buckwheat Porridge (With Raspberries)
This simple buckwheat porridge recipe makes a delicious breakfast. Frozen raspberries add the perfect kick to this dish!
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
2 cups buckwheat
3 cups plant-based milk
75g cane sugar or maple syrup
50g vegan butter substitute
300g frozen raspberries
1.5 tsp cinnamon
1 pinch salt
Optional: 1 handful almonds as a garnish
Instructions
Add the buckwheat together with the vegan milk substitute to a pot and bring it to a gentle simmer. Let it simmer for 20 minutes until the buckwheat has absorbed the liquid.
Add the other ingredients and combine them until you have a creamy porridge and the fruits are thawed.
Check for seasoning, and you are good to go with this simple and delicious breakfkast.
You can top it with a few additional thawed raspberries, cane sugar, and pieces of toasted almond.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: International
- Diet: Vegan