Buckwheat Porridge with Blueberry Compote
A creamy, hearty, and healthy breakfast porridge made with gluten-free buckwheat.
Servings: 4
Ingredients
For the Buckwheat Porridge
- 1/2 cup Buckwheat Groats raw
- 2 cups Almond milk or milk of choice or water
- 1 tsp Stevia or sweetener of choice, to taste
- 1 tsp Cinnamon
- 1 tsp Cardamom
- 1 tsp Ground ginger
- 1 tsp Vanilla extract
For the Berry Compote
- 2 cups Blueberries or berries/fruit of choice
- 2 tbsp Lemon juice
- Salt a pinch
Instructions
Make the Berry Compote
- Cook the compote: Add all compote ingredients to a small saucepan and cook over medium-high heat for about 10 minutes or until the fruit starts to break down.
- Mash or blend (optional): For a smoother texture, use a potato masher or immersion blender.
Make the Buckwheat Porridge
- Soak buckwheat (optional): Soaking buckwheat for 2 hours up to overnight can help make them more easily digestible.
- Drain and blend: Drain the groats (if you soaked them), and quickly blend with the remaining porridge ingredients until smooth.
- Cook the porridge: Add the blended mixture to a saucepan and cook on medium-high heat for about 5 minutes or until it begins to thicken, stirring frequently so it doesn’t burn on the bottom. The porridge will continue to thicken as it cools.
- Garnish and serve: Serve the hot porridge in bowls, garnished with berry compote and any other toppings of choice.
Notes
Just 1 WW point per serving.
Nutrition
Calories: 331kcal | Carbohydrates: 43.2g | Protein: 4.5g | Fat: 13.2g | Saturated Fat: 11.1g | Sodium: 24mg | Potassium: 449mg | Fiber: 54.5g | Sugar: 11.7g | Calcium: 270mg | Iron: 4mg