Strawberry Buckwheat Porridge

Vanilla-Spiced Buckwheat Porridge with Strawberries and Pumpkin Seeds

Healthy and comforting? Check! Try this delicious Vanilla-Spiced Buckwheat Porridge from registered dietitian Katie Cavuto!

The strawberries give this porridge a punch of natural sweetness and a splash of color, while providing a multitude of health benefits. Did you know that just one serving of eight strawberries a day benefits your whole body?

Vanilla-Spiced Buckwheat Porridge with Strawberries and Pumpkin Seeds
Serves: 4
 
Ingredients
  • 1 cup raw buckwheat groats (different than kasha, which is roasted)
  • 1½ cups water
  • 1 ½ cups unsweetened vanilla almond milk, divided
  • ½ tsp vanilla extract
  • 1 cinnamon stick or ½ teaspoon ground cinnamon
  • 1 tsp orange zest, divided
  • ¼ tsp cardamom
  • 2 tbsp real maple syrup
  • 2 tbsp ground flax seeds (optional)
  • 2 cups quartered strawberries
  • 2 tbsp freshly squeezed orange juice
  • ¼ cup pumpkin seeds
Instructions
  1. Rinse the buckwheat using a fine-mesh strainer.
  2. Add the rinsed buckwheat to a medium-sized saucepan along with the water, ¾ cup of almond milk, vanilla extract and the cinnamon stick.
  3. Bring the mixture to a boil, then decrease the heat to simmer. Cover and cook for 12 minutes.
  4. At the 12-minute mark, turn off the heat and stir in the orange zest, cardamom and maple syrup. Cover the buckwheat to steam in the pot for an additional 5 minutes.
  5. While the buckwheat continues to cook, combine the strawberries with the remaining orange zest and orange juice.
  6. Uncover the buckwheat, and stir in the remaining ¾ cup of almond milk and the ground flax. Remove the cinnamon stick.
  7. Divide the porridge into 4 bowls, and top each with ½ cup of strawberries and 1 tablespoon of pumpkin seeds.