This creamy and nutritious banana buckwheat porridge is a comforting and wholesome breakfast option. The naturally gluten-free buckwheat groats are simmered with ripe bananas and almond milk, creating a deliciously smooth and slightly sweet porridge that's perfect for starting your day off right.
Ingredients
- 1 cup Buckwheat groats
- 3 cup Almond milk
- 2 Banana
- 1 teaspoon Cinnamon
- Salt
- 1 teaspoon Vanilla extract
- 2 tablespoon Maple syrup
Instructions
Rinse the buckwheat
Rinse the buckwheat groats under cold running water in a fine-mesh strainer.
Combine ingredients
In a medium saucepan, combine the rinsed buckwheat groats, almond milk, cinnamon, and salt. Stir well to combine.
Cook the porridge
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes or until the buckwheat is tender and the porridge has thickened.
Mash the bananas
While the porridge cooks, peel and mash the ripe bananas with a fork until smooth.
Add bananas and flavorings
Stir the mashed bananas, vanilla extract, and maple syrup into the cooked porridge until well combined.
Serve
Divide the Banana Buckwheat Porridge among four bowls and serve warm, topped with additional sliced bananas, a sprinkle of cinnamon, or your favorite porridge toppings, if desired.
Nutrition Facts
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