Buckwheat porridge with banana

Thursday, December 19, 2013

I think there are some grains that are easier to consume than others.  Like rice.  What can't you do with rice?  Or quinoa.  Or even oats.  They are all incredibly versatile with a neutral flavor that can be incorporated into a wide variety of dishes.  That's why they are so popular.

Then there are the grains that require some thought and research before cooking up a big batch and consuming.  Recently, I became quite intrigued with buckwheat and had a strong desire to start incorporating it into my diet.  It just screams healthy and I think it's really pretty (is that weird?).  I googled "buckwheat porridge" and searched for hours, trying to find the perfect recipe.  However, I quickly became disenchanted when nearly every recipe required a blender.  I'm all for simplicity in the kitchen, especially at 5 am, and adding another appliance to my morning routine just isn't in the cards for me.  

Luckily, I thought about my Quinoa breakfast bowl and decided to give that cooking method a try.  It worked perfectly and I have been enjoying this breakfast every day for the last couple of weeks.  It's hearty, nutritious, with an earthy flavor, and full of texture.  I think I'm in love.

Notes: Buckwheat tends to have a mushy texture after it is first cooked.  However, if you allow it to sit in the covered pot (removed from heat) for about 10-20 minutes after it is cooked, the additional moisture will be absorbed and the buckwheat will keep its shape and no longer be mushy.  So, if you're like me and don't like mush, make sure you let it sit in the covered pot a bit before using.  Also, I'm a no-sugar-added type of gal, but if you like a little added sweetness, I'm sure a bit of maple syrup would taste lovely in this recipe.

Buckwheat Porridge with Banana
serves one
1/4 c uncooked buckwheat, thoroughly rinsed
1/2 c water
1 c unsweetened vanilla almond milk
Vietnamese cinnamon
1 banana, sliced

To make buckwheat (I do this the day before):
In a small pot, bring water to boil.  Add buckwheat, cover, and simmer for 20 minutes.  Turn off heat, but leave lid on pot for an additional 10-20 minutes.  Once buckwheat is finished cooking, transfer to container and refrigerate or use immediately.

To make porridge:
In a small pot, heat almond milk almost to boiling.  Add cooked buckwheat and reduce heat to medium/low for about 10-15 minutes, stirring occasionally.  Once porridge reaches your desired consistency, add a generous helping of cinnamon and remove from heat.  Transfer to bowl with sliced banana.  Enjoy!


  1. This sounds like a hearty, healthy way to start the day! I have only used buckwheat once or twice before. I think I just threw it into a stew, so it was overwhelmed by other flavors. I can't wait to try this recipe.

  2. Buckwheat is probably my favourite grain (though I think it's a seed) and I like its earthy flavor. It's quite commonly used in France. If you want something quicker you might want to try kasha. It's roasted buckwheat and can be cooked in no time!

  3. Great Buckwheat Idea! Lovely place you have here, too!

  4. Yum yum! I'm getting so tired of my usual breakfasts lately, so this looks delicious! Buckwheat is so awesome, and it makes such a great flour when ground. :-)

  5. Think I could make it with the milk and all the day before? Then I can have it for breakfast before work.

    1. and then eat it cold or heat it up in the morning? i don't see why not!


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