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Buckwheat porridge with plums and honey
Buckwheat simmered in milk, topped with warm cinnamon plums, honey, and chopped walnuts. A sweet, warm breakfast that serves 2.
Save on PinterestRecipe at a glance
- Prep time
- 5 min
- Cook time
- 20 min
- Total time
- 25 min
- Servings
- 2 servings
- Difficulty
- Easy
Buckwheat porridge with plums is a filling, warm breakfast: hulled buckwheat is simmered in milk until creamy and served with plums briefly cooked with cinnamon, honey, and walnuts. Buckwheat is gluten-free, making it suitable for people who avoid gluten.
Ingredients
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Instructions
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Buckwheat
20 minRinse the buckwheat, add the water and a pinch of salt, and cook for 5 minutes. Pour in the milk and simmer over low heat, stirring occasionally, for 12–15 minutes, until the buckwheat is tender and the porridge thickens.
Plums
5 minMeanwhile, pit and quarter the plums. Cook them with 1 tbsp water and the cinnamon for 4–5 minutes, until they release their juices.
Serve
Divide the porridge between bowls, top with the warm plums, drizzle with honey, and sprinkle with the walnuts.
Tip: Before cooking, briefly toast the buckwheat in a dry skillet until fragrant to give the porridge a stronger, nuttier flavor.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 396 kcal
- Protein
- 13 g
- Carbohydrates
- 67 g
- of which sugars
- 26 g
- Fat
- 11 g
- of which saturates
- 2.9 g
- Fiber
- 7.9 g
- Salt
- 1.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pohánková kaša so slivkami, škoricou a medom
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