cinnamon apple buckwheat porridge

Andrea
Oct 7, 2021
2 min read

This breakfast is all about the autumn vibes. The warming flavour from the cinnamon and the sweetness and crunch from the apples, together with the smooth, nutty buckwheat cream and a drizzle of maple syrup is absolutely divine.

Raw buckwheat porridge is one of my favourite breakfasts, even in winter. It can also be enjoyed as a healthy afternoon snack. This 4 ingredient breakfast is incredibly easy to make, nutritious and no cooking involved!

WHAT IS BUCKWHEAT?

Buckwheat is the seed of a plant which is related to rhubarb and sorrel. Contrary to its name, buckwheat is unrelated to wheat and is gluten-free. It is a good source of high-quality protein and may improve heart health, promote weight loss, and help manage diabetes. Read more about buckwheat here.

WHAT IS A RAW BUCKWHEAT PORRIDGE?

It's simply made by soaking raw buckwheat groats overnight, then blended with fruit/ sweetener/ flavours of your choice into a smooth porridge.

THE APPLES

Even though apples are around all year round, I associate them with autumn.

Especially if they are heated with ground cinnamon for a few minutes, simply to warm the apples, but still keep them crunchy.

Finish with a drizzling of maple syrup over the apple pieces, for extra sweetness and a caramel flavour.

Maybe I should call this a caramel apple breakfast? What do you think?

Opt for apples that are in season and if possible, local.

TO MAKE THIS YOU WILL NEED

raw buckwheat groats
a fresh apple
maple syrup
ground cinnamon
fresh or frozen banana (optional)
dates (optional)

CINNAMON-SPICED APPLE BUCKWHEAT PORRIDGE

(Raw, Gluten-free & Vegan)

This breakfast is incredibly easy to make, nutritious and no cooking involved!

Time: 10 min, plus overnight soaking

Serves: 1

INGREDIENTS

½ cup raw buckwheat groats
½ fresh apple, cut into small cubes
1 tsp ground cinnamon
the tiniest pinch of salt (optional)
For sweetness: ½ tbsp maple syrup OR ½ frozen banana OR 1 or 2 date
To finish: maple syrup

INSTRUCTIONS

Soak the buckwheat groats overnight in water.
In the morning, drain and rinse the buckwheat and transfer to a high-speed blender.
Add the maple syrup/ banana/date (whichever you want to use) and blend until smooth and creamy. Add a splash of almond milk (or milk of choice) if required for a runnier consistency.
Transfer the mixture to a serving bowl.
For the apples: chop the apple into small cubes and heat in a small sauce pan with the cinnamon and 1 tbsp water. Heat for a minute or so. The apple pieces should still be crunchy on the inside.
Remove from the heat and spoon them on top of the buckwheat porridge.
Drizzle with maple syrup and enjoy.