Easy, No-Soak Buckwheat Porridge with Spiced Pears
This nourishing buckwheat breakfast porridge is a nice change from oats! Topped with optional spiced + sauteed pears, this naturally gluten free and vegan porridge is hearty and flavourful.
Ingredients
Buckwheat Porridge
- 1 cup buckwheat groats rinsed and drained
- 2 cups milk I use unsweetened soy milk, see below for low FODMAP swaps
- 1 cup water
- ⅛ teaspoon salt
- 2 tablespoons almond butter or your favourite alternative
- ½ teaspoon cinnamon
Spiced Pears
- 2 medium firm pears I use Bartlett
- 2 tablespoons maple syrup
- 1 tablespoon butter I use Earth Balance or Becel Plant Butter
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cardamom
- pinch nutmeg
- tiny pinch salt
Instructions
- If making the pears, prep the ingredients before you start cooking the porridge as you’ll cook everything at the same time.
- Place buckwheat, milk, water and salt in a medium pot and bring to the boil on medium. Lower heat just slightly and let it simmer, stirring occasionally, until buckwheat is tender and most of the liquid has absorbed, about 15-20 minutes. Looks too dry? Feel free to add more milk or water!
- To make the spiced pears, as the buckwheat bubbles away, place the pears, butter and maple syrup in a medium nonstick skillet on medium heat. Cover with a lid and cook for 3 minutes. Remove lid, stir in spices and salt and then simmer until the sauce thickens and pears are fork tender, about 2-5 minutes.
- Stir in the cinnamon and almond butter into the porridge and serve with spiced pears if using.
Notes
Low FODMAP note: buckwheat groats are low FODMAP, as is a small serving of almond butter, so if you use a LF milk like almond milk, or macadamia milk, the porridge - but not the pears - is low FODMAP!