Since the cold weather set in I’ve wanted nothing more for breakfast than a warm and comforting bowl of porridge to start my day.
What I love about porridge is that you can make it as plain or as fancy as you like with very simple additions to your bowl and it can be easily adapted to suit any dietary requirements. An old-time favourite of mine is banana porridge oats topped with peanut butter, an easy yet hearty breakfast that usually keeps me going until lunch time.
To change things up a little further, you can also substitute regular porridge oats with different grains such a quinoa or buckwheat. Since I love to get experimental in the kitchen I’ve created a gluten-free breakfast recipe that has a festive twist and will help you to survive those cold winter mornings.
- 1 cup of buckwheat
- 1/2 cup of full fat coconut milk
- 1 cup unsweetened almond milk
- 1 tbsp maple syrup
- Optional toppings - pistachio nuts , pomegranate seeds, shredded coconut
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First cook the buckwheat according to the instructions on the back of the packet (roughly for 20 minutes).
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Once cooked drain the buckwheat and return to the saucepan and pour in the coconut milk and almond milk.
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Simmer on a low heat and when the buckwheat has absorbed all of the liquid pour into a serving bowl.
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Drizzle with maple syrup and add any optional toppings for a festive twist.
This high fibre breakfast is easily adaptable to suit your different taste buds and great at any time of the year. Buckwheat stores very well in the fridge once cooked for at least a week and it can also be frozen, which means that it can be cooked ahead to save time in the morning.
I love how festive the pomegranate and pistachios look together, this would be perfect as a healthy start to the Christmas festivities. Either way, whatever time of year, I know that this will taste delicious with different seasonal toppings and add-ins.
Do you like to experiment with different grains/pseudocereals? Have you ever tried buckwheat before?
Buckwheat is a grain that I’ve never tried and I would never think to use it in a breakfast dish.
It’s a really nice alternative to regular porridge oats Elisa.
I’ve never got into liking porridge for some reason, which is such a shame as it’d be perfect for this kind of weather. I might give this a go and it might change me ahha, thanks for sharing 🙂 x
Ha! Perhaps this recipe will tempt you to try it. 🙂
I’ve been toying around with buckwheat flour since December and I’m loving the results it produces. This porridge sounds amazing I will have to sample it over the weekend when I have some more time on my hands.
I’ve never actually tried buckwheat flour, I would love to experiment with it though.
I’ve not tried buckwheat before but this looks amazing! x
Thanks Lily! 🙂
This sounds really healthy, my youngest loves his porridge especially this time of year, just wondering if he would like this as an new alternative, thanks for the recipe.
You’re welcome Sharon! You can’t beat porridge on a cold wintery morning.
Wow this looks delicious! Bookmarking this page so I can have a go at making it for myself!
Emma | DollfaceBlogs x
Thanks Emma, I hope you like it.
Look at all that pomegranate. It looks delicious.
I know, I love my pomegranate at this time of year!
I am a huge fan of grains and buckwheat is one I have yet to try making.
That looks delicious! I made a wild rice salad with pistachos and pomegranate and I loved the combination! I bet it would be awesome with buckwheat!