Vegan Buckwheat Porridge
Vegan Buckwheat Porridge is a delicious, gluten-free, and dairy-free breakfast packed with plant-based protein and hearty buckwheat groats. Easy to make, filling, and perfect for meal prep, this cozy comfort food will keep you satisfied until lunch.
Equipment
- Small cooking pot
Ingredients
- 1 cup toasted buckwheat
- 2 cups water
- ⅔ cup plant milk almond or cashew milk
- 1 banana sliced
- 2 tablespoons peanut butter
- 1-2 tablespoons pure maple syrup
- ⅓ cup blueberries
- ½ teaspoon cinnamon
Instructions
- In a small pot, combine the buckwheat groats and water. Bring to a boil, then reduce heat to low, cover, and simmer for 13–15 minutes. Turn off heat and leave covered on the stove for 5 minutes.1 cup toasted buckwheat, 2 cups water
- Fluff the cooked buckwheat with a fork, then stir in plant milk, peanut butter, maple syrup, and cinnamon until creamy.⅔ cup plant milk, 2 tablespoons peanut butter, 1-2 tablespoons pure maple syrup, ½ teaspoon cinnamon
- Top with sliced banana, blueberries, and an extra drizzle of nut butter.1 banana, ⅓ cup blueberries
Notes
- Rinse groats before cooking to remove any bitterness.
- Make a larger batch for meal prep. Store in the fridge for up to 4 days.
- Customize with fruits, nuts, or seeds for an extra burst of flavor and texture.
Nutrition
Calories: 525kcalCarbohydrates: 96gProtein: 17gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 121mgPotassium: 776mgFiber: 12gSugar: 24gVitamin A: 217IUVitamin C: 8mgCalcium: 166mgIron: 3mg
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