Vegan buckwheat porridge

Warm vegan buckwheat porridge with almond milk, cinnamon and chopped walnuts. A hearty, gluten-free breakfast that's warming and satisfying.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 350 kcal per serving
• Protein: 8 g
• Fat: 15 g
• Carbs: 45 g

Ingredients

• 100g buckwheat flakes
• 300ml almond milk
• 1 tbsp maple syrup
• 1 apple
• 30g walnuts
• 1 tsp cinnamon

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Put the buckwheat flakes in a small pan with the almond milk and maple syrup.
2. Simmer the mixture over a medium heat for about 5 to 7 minutes until it turns into a creamy porridge. Stir now and then.
3. Peel and core the apple and cut it into small dice.
4. Roughly chop the walnuts with a knife.
5. Spoon the warm porridge into bowls and top with the diced apple, chopped walnuts and a generous pinch of cinnamon.

Good to know

A warm bowl of porridge is a lovely way to start the day. Buckwheat makes a nutty, gluten-free base for it.

Swaps

Maple syrup → yacon syrup (for less fructose in the morning).

Cooking tips

If the porridge gets too thick while cooking, just stir in a little more almond milk, a splash at a time.

Storage

Porridge is best straight away, but you can make it ahead and keep it in the fridge for two days.

Allergens

Contains tree nuts (walnuts, almond milk). Vegan and gluten-free.

Frequently asked questions

How long does buckwheat porridge keep in the fridge?

Porridge is best straight away, but you can make it ahead and keep it in the fridge for two days.

Dairy-free recipes