Vegan Buckwheat Porridge
Vegan Buckwheat Porridge is a delicious, gluten-free, and dairy-free breakfast packed with plant-based protein and hearty buckwheat groats. Easy to make, filling, and perfect for meal prep, this cozy comfort food will keep you satisfied until lunch.
Ingredients
- 1 cup toasted buckwheat
- 2 cups water
- 2/3 cup plant milk (almond or cashew milk)
- 1 banana (sliced)
- 2 tablespoons peanut butter
- 1-2 tablespoons pure maple syrup
- 1/3 cup blueberries
- 1/2 teaspoon cinnamon
Instructions
- 1
Cook buckwheat: In a small pot, combine the buckwheat groats and water. Bring to a boil, then reduce heat to low, cover, and simmer for 13–15 minutes. Turn off heat and leave covered on the stove for 5 minutes.
- 2
Make it creamy: Fluff the cooked buckwheat with a fork, then stir in plant milk, peanut butter, maple syrup, and cinnamon until creamy.
- 3
Add toppings: Top with sliced banana, blueberries, and an extra drizzle of nut butter.
Cook it from the original
This recipe comes from goeatgreen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goeatgreen.com