Whether or not you’re a morning person, there’s no arguing that breakfast is one of the best opportunities to start the day off on the right foot.
It’s a chance to eat something that’s healthy, fast, fresh and homemade. It’s a chance to sit down and enjoy a meal at the table, as opposed to over your desk. And for families, breakfast is one of the few meals that gives everyone options to customize their own spread — especially when making porridge.
Breakfast porridge, with its endless varieties and options for toppings, is the original breakfast bowl. It can be made sweet, savory or a combination of both. It can be eaten plain or with an array of toppings. It can be whatever you want it to be. And on the weekends, it can be an effortless way to decorate your table with something beautiful, like these East Fork Pottery bowls, mugs and toddler cups.
While classic rolled oats are a wonderful and trusted foundation for basic porridge, there’s another grain that has a place at your breakfast table — buckwheat.
Buckwheat is a heartier, nuttier grain that’s filling and incredible versatile. Roasty and chewy, it’s hard to overcook and holds up better than oats as a savory base. Cooked in water or milk, buckwheat can stand on its own or be topped with quinoa, rye, chia seeds, flax seeds, greek yogurt or nut butters to make it an even more complete morning meal. You can add berries, dried fruit, seeds, nibs, compotes — even vegetables (think sweet potatoes or squash).
Buckwheat groats can be found in most groceries and are easiest to prepare and digest when soaked overnight in cold water. The morning of, they cook up in less than 15 minutes. Here are three ideas to get you started on this new healthy breakfast staple.
Breakfast buckwheat porridge three ways
1 cup buckwheat groats
½ cup rolled oats
2 ½ cups milk
Start by soaking the buckwheat groats in cold water overnight.
In the morning rinse, and drain the groats. In a medium saucepan over medium-high heat, cook the groats, stirring so they don't stick to the bottom of the pot, until toasty, 2 to 3 minutes.
Add a pinch of salt, and 1 cup of milk, and bring to a gentle simmer. (Water works too). Cover the pot and simmer until most of the liquid has been absorbed, but the consistency is still loose, 10 to 15 minutes.
Stir, serve and add toppings of your choice. Here are some variations to try:
Buckwheat porridge with berries, bananas, coconut and pumpkin seeds
This sweet preparation of buckwheat porridge only needs a few modifications to the base recipe. While cooking, add 1 teaspoon of cinnamon and 1 to 2 teaspoons of honey. Top with a handful of blueberries, sliced banana, coconut flakes and pumpkin seeds.
Buckwheat porridge with with tahini-maple syrup and berry compote.
This one is a combo of savory and sweet. Make the tahini-maple syrup by combining equal parts tahini with maple syrup. Made the berry compote by cooking down a handful of berries with a bit of water. Stir them into the buckwheat porridge and top with pecans.
Buckwheat porridge with crispy kale and turmeric egg
This savory preparation of the porridge requires only a soft-cooked egg and a little kale or other greens cooked down with coconut oil and salt. Top the porridge with the two and add some hemp seeds for garnish.