In winter I appreciate a warming breakfast with nuts and lots of fruit. That’s why I prefer eating porridge, polenta or granola pudding. A few weeks ago I discovered buckwheat groats in the supermarket and wanted to try them for breakfast. And I was actually convinced after the first bowl of self-made buckwheat porridge that it was a great alternative to regular porridge. Since then I eat it almost every morning, topped with different nuts and fruit. Therefore I decided to share my favourite combination with you: buckwheat porridge with almonds and vanilla, topped with pomegranate seeds.
This recipe is also available in German.
Buckwheat porridge with almonds and vanilla
Ingredients for two portions
100 – 120 g of buckwheat groats
10 – 20 g of ground almonds
500 ml of whole milk
Combine the buckwheat groats, the ground almonds and the milk in a pot, bring it to cook and let it simmer for about 10 minutes. Then add the vanilla carefully. Pour the porridge in a bowl and top it with almonds, sliced almonds and pomegranate seeds.
I love this meal, because it doesn’t take you that much time and therefore it is also great as a weekday breakfast. It’s also a great meal for those who can’t eat gluten since buckwheat is no cereal and therefore it’s gluten-free.
If you don’t like almonds, you can use other nuts or serve your porridge with nutbutter. One of my favourites is also the combination of buckwheat porridge with self-made hazelnut butter which is made of only one ingredient: roasted hazelnuts.