A comforting hot bowl of buckwheat porridge is just the thing to stave off the morning chill until Spring is officially sprung!
I can’t believe I’m posting a buckwheat porridge recipe. Porridge dredges up all sorts of childhood memories. I was never a fan of ‘Cream of Wheat’ growing up and mom could never convince me otherwise. Buckwheat porridge, on the other hand? These days, I could eat this for breakfast every day (I actually crave it)!
Creamy, slightly nutty (like me) and spiced with warm cinnamon, I’d venture to say it’s like a deconstructed cinnamon bun. But without the guilt or health ramifications.
Buckwheat Porridge Recipe
Kasha is buckwheat groats that have been roasted and that’s what we’re using for this recipe. Be sure to buy the coarsest grain, not fine, as shown below.
Health Benefits of Kasha
Kasha is a great source of fibre and compared to rice, wheat or corn, buckwheat contains higher levels of zinc, copper, and manganese. Kasha also contains antioxidants and can contribute to the reduction of cholesterol. The added bonus for us is that it’s also gluten free. Despite the name, there’s no ‘wheat’ or gluten in buckwheat!
Hot Cereal for Breakfast
More often than not, we make this using coconut milk instead of milk. We both love the added flavour.
You can substitute an apple for the pear, but I’d suggest choosing a granny smith that can stand up to cooking without going mushy. Either way, be sure to peel your chosen fruit.
For even more coconut kick, substitute the butter with coconut oil when you heat the fruit.
I’m sure I’d feel very differently about ‘porridge’ if I ate this growing up. However, this buckwheat breakfast bowl has definitely converted me. Because it keeps us satisfied until lunch, this is now one of the go-to’s we reach for on weekends right before we get busy with our DIY projects.
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Buckwheat Porridge with Cinnamon and Pear
- 1 cup Milk or 1 can of coconut milk mixed with 1/3 cup water We use 3.8% goat milk
- 1 cup water
- 1/3 cup Kasha the largest sized roasted buckwheat
- 2 tbsp Krisda or sugar
- 2 tbsp Butter Can substitute coconut oil
- 1 Ripe pear or granny smith apple peeled, cored and chopped
- In saucepan, bring milk and 1 cup water to boil. Stir in kasha and 1.5 tbsp of the sugar; return to boil. Reduce heat and simmer, uncovered and stirring often, until grains are tender and liquid is absorbed, 15 to 20 minutes.
- Meanwhile, in skillet, melt butter over medium heat until foaming and nutty brown, about 2 minutes. If substituting coconut oil, heat it in the pan until melted and hot. Add pears – or apples, cinnamon and remaining sugar substitute; cook, stirring, until pears are softened but still retain shape, about 5 minutes. Stir into kasha.
- Note: you can also add in some nuts, berries, raisins or cranberries etc. if you wish