This creamy buckwheat porridge is a filling, healthy, vegan, gluten-free, and dairy-free breakfast porridge recipe in under 20 minutes. You can enjoy it as a side dish or serve it as breakfast with toppings as an alternative to oatmeal.
0 Place the buckwheat groats in a fine mesh strainer and rinse under cold running water.
1 Transfer to a medium-sized saucepan, pour in the water, and add in the salt. Bring it to a boil over medium-high heat.
2 Reduce the heat to low and cover. Let it simmer for 10 minutes*. Keep a close eye on it as it cooks, and stir occasionally to prevent it from sticking to the bottom.
3 Turn the heat off but let it sit covered for 5 minutes.
4 If preferred, stir in cinnamon, maple syrup, chia seeds, and hemp seeds. Ladle into bowls. You can also add a splash of milk and top it off with fresh fruit before serving.
