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Oat and Buckwheat

Creamy oat and buckwheat porridge with cinnamon and seeds.

Nutrition facts (per serving)
  • Calories
    360 kcal
  • Protein
    11 g
  • Carbs
    53 g
  • Fats
    12 g
Ingredients
  • 1/2 cup rolled oats
  • 1/3 cup buckwheat groats
  • 2 cups water or milk alternative
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 1 pinch sea salt
  • 2 tablespoons toasted pumpkin seeds
About this recipe

This bowl blends oats and buckwheat for a creamy texture with a gentle nutty bite. It is an easy breakfast for busy mornings and a reliable option when you want steady energy from fiber-rich grains.

Instructions

  1. Rinse buckwheat briefly and add it to a saucepan with liquid and salt. Rinse and start simmering

  2. Bring to a simmer, then cook for 8 minutes over low heat. Simmering buckwheat

  3. Add oats and cinnamon, then continue cooking for 7 minutes. Adding oats and cinnamon

  4. Stir in maple syrup and divide into warm bowls. Finishing with maple syrup

  5. Finish with toasted pumpkin seeds before serving. Served porridge with seeds

Thanks for your interest!

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