Love porridge? You are going to like this. I’ve swapped out the porridge oats for buckwheat groats and we still have a creamy, warming, deeply flavoured and filling morning meal.
Now don’t get me wrong, I worship at the oat alter. I’ve considered trying Whole30 but I’m not quite sure I can can ever go without my oats, they are like a safety blanket keeping my hangry side locked up until lunch. But this, this buckwheat porridge is a nice deviation from the norm and the nutty hob nob flavours of the buckwheat I talked about before lent themselves beautifully to simmering in hazelnut milk for what feels like a truly indulgent breakfast.
By happy coincidence this recipe turns out to be wheat free, dairy free and suitable for vegans. like many of my recent recipes this is more by co-inky-dink than design, but hopefully keeps some of my pals with these requirements happy.
I normally add a pinch of salt to my oat porridge but the slightly more savoury tone of buckwheat means this is not necessary. I find the sweetness from the banana and date syrup enough in this recipe but by all means add a little more sweetener once you’ve tasted it if you have a sweet tooth, or go all out with chunky brown sugar on the top and pop it under the grill to brulee it!
I got going the night before for speed in the morning, but if you’ve got time you can do this all in the morning.
I chose hazelnut milk for its flavour, which is the main taste in this recipe. If you don’t have hazelnut milk you can substitute another type of milk but you won’t get the sweet, creamy, nuttiness that I enjoyed.
Recipe inspired by one of my favourite blogs Deliciously Ella
- 180g buckwheat grouts
- 250ml water
- 1 tsp date syrup (or honey, or maple syrup)
- 1 chopped banana (mine happened to be frozen)
- 500ml hazelnut milk
- 1 tsp heaped of flax
- 1 tsp heaped of maca
- In a saucepan pour the buckwheat groats, water, chopped banana and date syrup. I left mine overnight to soak and for the banana to defrost but this is not nessecary, it will just take a little longer in the morning. Either way simmer gently until all the water is absorbed.
- Add half of the hazelnut milk, bring gently to the boil and stir as it bubbles away, turn down to simmer and allow to absorb all the milk.
- Add the second half of the hazelnut milk, flax and maca. Continue to stir and simmer, mine took about 20 minutes in total but you can potter whilst it cooks with occasional stirs.
- I like to take mine off the hob when there is still some unabsorbed milk rising to the top when you let it settle, the extra liquid helps when you reheat it in the following days.
- Pour into serving bowls and enjoy hot.
I made three servings in my ramekins and it reheated really well on the following days, this also meant I got loads of chance to experiment with fancy schmantz topping combinations.
Day One: berries, pecans and hazelnut nut butter.
Day Two: under the grill for 10 minutes, scooped out onto a plate, greek yoghurt, berries, speculoos.
Day Three: under the grill for 10 minutes, coconut yoghurt, raspberries, seeds.
Now what next with buckwheat….? Well I made this Spinach and Buckwheat Egg Bake!