Creamy buckwheat porridge with raspberry chia jam, cashew butter & fruits
I have always been a huge fan of porridge. I love the warm, creamy taste especially on cold mornings but I basically eat it all year round 🙂 So my classic version has always been with a base of oats. I tried millet and quinoa which I also like once in a while but they can’t beat this version with buckwheat. Amaranth has a too strong “earthy” taste for me, I didn’t like it at all. If any of you have a good recipe where the taste doesn’t come out that strong, please comment! I would love to try it again!
I don’t know why it took me so long to discover buckwheat. It quickly became a fixed part of my diet and I’m a huge fan since the first time I tried it. It is so versatile, I use it for porridge, granola, risotto, as a base for salads or buddha bowls and you can even use the flour for baking. More recipes will follow.
Even though the name is a bit confusing buckwheat is no grain. It is actually a fruit seed that is related to rhubarb and it’s naturally gluten free. Buckwheat is high in both protein and fiber, it supports heart health and can help prevent diabetes and digestive disorders. Being packed with nutrients and antioxidants it is a real superfood that’s highly beneficial to your body. So if you haven’t tried it yet, you really should!
This porridge has the perfect creamy consistency with a bit of texture. Slightly sweetened with banana and topped with my homemade raspberry chia jam, cashew butter and fruits all flavors come together perfectly into a fruity, nutty soul food bowl to indulge in. It takes a bit longer to cook than normal porridge, that’s why I’m eating it mostly on the weekends but trust me, it’s so worth it!
- ⅓ cup (55g) buckwheat (soaked overnight)
- ½ cup (120 ml) plantbased milk (I preferably use oat oder almond milk)
- ½ cup (120 ml) water
- 1 tsp cinnamon
- 1 banana
- 2 tbs vanilla cashew butter (all kinds of nut butters are great)
- 1 tbs raspberry chia jam (optional but recommended)
- A couple of raspberries & physalis (or any other fruit you have on hand)
- 2 tbs flaked almonds
- 1 tbs popped quinoa (optional)
- Start by soaking the buckwheat in a bowl of water overnight. This speeds up the cooking process and it becomes easier to digest.
- Rinse the buckwheat thoroughly under cold water and put it in a pot on medium heat to slightly roast for 2-3 minutes.
- Slice half of the banana into pieces and add it together with the water and cinnamon. Cook on medium heat for about 7 minutes until most of the liquid is absorbed.
- Add in your plantbased milk and cook for another 10 minutes until is has a creamy consistency.
- While the porridge is cooking add your flaked almonds into a pan and slightly roast them without oil on medium heat until golden brown.
- Take the pot from the heat and stir in 1 tablespoon of nut butter. If I use a ripe banana it is sweet enough for me, but if you like it sweeter feel free to add some maple syrup / honey at this point.
- Place it into a bowl and top it with the rest of the banana, raspberry chia seed jam, nut butter, your desired fruits, more cinnamon, popped quinoa and flaked almonds. Enjoy!