Rinse the buckwheat thoroughly with hot water in a sieve. Then toast it briefly in a saucepan without any extra liquid until it smells slightly nutty.
Pour in the oat milk, cover and simmer everything gently over a low heat. Stir until the buckwheat is soft and the porridge turns creamy.
Meanwhile, core the apple and cut it into cubes. Peeling is optional; the skin adds extra fibre.
Melt the coconut oil in a frying pan and let the apple soften in it with the maple syrup and cinnamon over a medium heat. Keep cooking briefly until the cubes are glossy and lightly browned.
Roughly chop the hazelnuts and toast them briefly in a dry frying pan until fragrant. Keep an eye on them so they don't get too dark.
Spoon the warm buckwheat porridge into bowls, scatter the cinnamon apples on top and finish with the toasted hazelnuts.
Good to know
A breakfast like this feels unhurried. Warm, soft, fragrant – and just right for slow mornings. The contrast between creamy porridge and soft apples makes it especially lovely.
Swaps
Hazelnuts → walnuts (more omega-3 fatty acids) | Oat milk → unsweetened almond milk (usually a little less sugar) | Maple syrup → date paste (adds small amounts of fibre)
Allergens
Contains tree nuts (hazelnuts); oat milk contains gluten unless it's certified gluten-free. Well suited to children if the nuts are chopped or ground to suit their age; during pregnancy the recipe is a normal one and fine. Contains: gluten (oats).
