Vegan buckwheat porridge with blueberries and almonds

Vegan buckwheat porridge with blueberries and almonds: a creamy breakfast with buckwheat flakes, almond milk, almond butter, blueberries and Ceylon cinnamon.

At a glance

• Serves 1
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 320 kcal per serving
• Protein: 10 g
• Fat: 12 g
• Carbs: 45 g

Ingredients

• 1 tbsp chopped almonds
• 1 handful of blueberries
• 50 g buckwheat flakes
• 200 ml almond milk (unsweetened)
• 1 tbsp almond butter
• 1 pinch of Ceylon cinnamon

Method

You’ll need: saucepan · mixing bowl · wooden spoon

1. Heat the buckwheat flakes with the almond milk in a small pan and bring briefly to the boil.
2. Reduce the heat and let the porridge swell gently, stirring now and then, until creamy and soft.
3. Wash the blueberries and have the chopped almonds ready while the porridge finishes.
4. Spoon the finished buckwheat porridge into a bowl and stir through the almond butter.
5. Top with the blueberries, chopped almonds and a pinch of Ceylon cinnamon.
6. Best served warm, so the porridge stays nice and creamy and the almond butter melts slightly.

Good to know

A breakfast like this feels quietly good. Warm, creamy and pleasantly nutty. Just right for a relaxed start to the day.

Swaps

Almond milk → unsweetened oat milk (more carbs, often a little fuller in flavour); almond butter → cashew butter (milder, also provides unsaturated fatty acids); blueberries → raspberries (usually more fibre); chopped almonds → walnuts (more omega-3 fatty acids).

Allergens

Contains tree nuts from the almonds; generally suitable for children – depending on their age, use finely chopped nuts or nut butter – and fine in normal amounts during pregnancy.

Dairy-free recipes