Description

This 20-Minute Creamy Buckwheat Porridge is a delightful and nourishing vegan breakfast, combining the creamy texture of coconut milk with sweet maple syrup and topped with a vibrant berry compote.

Ingredients

Scale

1 cup buckwheat groats (soaked overnight)
2 cups water
1 can coconut milk (400ml)
¼ cup maple syrup
Pinch sea salt
3 cups frozen mixed berries
1/4 cup orange juice
1 tsp vanilla
Pinch salt
2 tsp arrowroot powder
¼ tsp ground cardamom
1 tsp grated orange zest
2 tbsp maple syrup
½ cup pecans (chopped)

Instructions

In a pot, combine the soaked buckwheat groats, water, coconut milk, maple syrup, and sea salt. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
While the porridge is cooking, prepare the berry compote. In a saucepan, combine the frozen mixed berries, orange juice, vanilla, salt, arrowroot powder, ground cardamom, grated orange zest, and maple syrup. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes.
Serve the creamy buckwheat porridge in bowls topped with the warm berry compote and sprinkle with chopped pecans.

Notes

Make sure to soak the buckwheat groats overnight for the best texture. You can adjust the sweetness of the porridge and compote to your liking by modifying the amount of maple syrup.

Prep Time: 10 minutes (plus overnight soaking)
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 18 g
Sodium: 140 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 8 g
Protein: 7 g
Cholesterol: 0 mg

Keywords: 20-Minute Creamy Buckwheat Porridge, Vegan, Breakfast, Healthy, Quick Recipe