Buckwheat Porridge with Roasted Peaches

Beautiful oven-roasted peaches, served with a creamy buckwheat porridge. Think peaches and cream, but as a breakfast.

This is a delicious summer breakfast.

Peaches and nectarines are currently available everywhere in the UK supermarkets, so, naturally I had to use them in a breakfast. You all know how much I love my fruit and how much I love my sweet breakfasts.... This one does not disappoint!

Jump to Recipe

THIS BREAKFAST IS

• rich and creamy,

• sweet,

• fruity,

• nutty,

• healthy

• easy to make

• and tastes like a dessert

TO MAKE THIS YOU WILL NEED

• raw buckwheat groats

• a plain, plant-based yoghurt

• vanilla extract

• a peach or nectarine

• cinnamon

• maple syrup/ date syrup / vegan honey alternative

• fresh thyme (optional)

• and a bit of cinnamon

PEACHES

Peaches and nectarines are high in a variety of vitamins and minerals. Another plus - they are high in antioxidants!

The peach or nectarines are cut into wedges and roasted/ baked in the oven until soft, juicy and starting to caramelise. Sounds good, right?

& CREAM

The creamy element in this breakfast is the blended buckwheat porridge. Raw buckwheat groats are soaked overnight and blended the next day into a smooth, batter like porridge. The porridge is completely raw and will not be cooked.

ALTERNATIVES & ADDITIONALS

You can replace the buckwheat porridge with a creamy vanilla overnight oats or cooked oats, on a colder day.

Here is the recipe for a cooked oats version.

Add some crunch by sprinkling a bit of granola or toasted buckwheat groats on top

Chopped or flaked nuts are also great to add

Add hempseeds or chia seeds

As a sweetener for the buckwheat porridge you can use maple syrup, half a banana or 2 soft dates.

You can also use apricots if you don't have peaches or nectarines. The roasting time might however differ slightly.

I don't peel the peaches, but you can if you like.

OTHER BREAKFASTS YOU MIGHT LIKE

plum & orange compote with overnight oats

cinnamon apple buckwheat porridge

roasted strawberries with yoghurt & granola

baked pear and chai-spiced oats

ROASTED PEACH BUCKWHEAT PORRIDGE

Beautiful oven-roasted peaches, served with a creamy buckwheat porridge. Think peaches and cream, but as a breakfast.

This is a delicious summer breakfast.

Yield: 1 serving

Time: 25 minutes

INGREDIENTS

FOR THE BUCKWHEAT PORRIDGE

• 1/2 cup raw buckwheat groats, soaked overnight

• 1/2 tsp vanilla paste

• 1 tbsp maple syrup or 1/2 banana or 2 soft dates

• 2 tbsp vegan plain yoghurt, unsweetened

FOR THE ROASTED PEACH

• 1 peach or nectarine

• 1 tbsp maple syrup or vegan honey

• 1 spring fresh thyme (optional)

TO SERVE

• a drizzle maple syrup or vegan honey (optional)

• dusting of cinnamon

INSTRUCTIONS

FOR THE BUCKWHEAT PORRIDGE

1. The night before: soak the buckwheat in fresh water.

2. When ready to eat, drain and rinse the soaked buckwheat.

3. Add all the ingredients for the porridge to a high-speed blender and blend until completely smooth.

4. Taste and adjust as needed. Add more yoghurt if the mixture is too thick.

FOR ROASTING

1. Preheat the oven to 200c or 180c (fan)

2. Wash the peach and cut into wedges (about 8).

3. Add the peach slices and the thyme into a small roasting tray (you can add 1 tbsp maple syrup/honey at this point too). Add 2 - 3 tbsp water and cover with foil.

4. Bake in the oven for 10 - 15 minutes, or until soft to your liking. Add more water if needed. Depending on the softness/ripeness of the fruit, you might have to roast them for longer or shorter time.

5. Once roasted drizzle with vegan honey and mix well. (This is optional).

6. Set aside.

TO ASSEMBLE

1. Transfer the porridge into a bowl.

2. Top with the roasted peach slices.

3. Dust with cinnamon and a drizzle with the roasting juices or a bit more maple syrup/ vegan honey alternative.

4. Enjoy!