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20min
2 servings
0
This warm and comforting buckwheat porridge is a nutritious and gluten-free breakfast option. Buckwheat groats are simmered with milk and spices until creamy and topped with fresh fruit and a drizzle of honey for a wholesome start to your day.
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Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Based on your allergy profile, please note the following possible allergens:
Milk
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Read instructions and get ready to cook
Rinse the buckwheat groats in a fine-mesh strainer under cold running water. Drain well.
In a medium saucepan, combine the rinsed buckwheat, milk, water, cinnamon stick and salt.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and simmer, stirring frequently, until the buckwheat is tender and the porridge is thickened, about 10-12 minutes.
While the porridge cooks, slice the banana.
Remove the cinnamon stick. If the porridge is too thick, stir in a little more milk or water to reach your desired consistency.
Divide the porridge between two bowls. Top with sliced banana and a drizzle of honey. Serve hot.
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