Close

Vanilla Spiced Buckwheat Porridge with Strawberries

Share on facebook
Share on pinterest
Share on twitter
Share on email
Healthy and comforting? Check! Try this delicious Vanilla Spiced Buckwheat Porridge with Strawberries from registered dietitian Katie Cavuto! 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

Servings 4
Calories 283kcal

Ingredients

  • 1 cup raw buckwheat groats different than kasha, which is roasted
  • cups water
  • 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

  • Rinse the buckwheat using a fine-mesh strainer.
  • Add the rinsed buckwheat to a medium-sized saucepan along with the water, ¾ cup of almond milk, vanilla extract and the cinnamon stick. Bring the mixture to a boil, then decrease the heat to simmer. Cover and cook for 12 minutes.
  • 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.
  • While the buckwheat continues to cook, combine the strawberries with the remaining orange zest and orange juice.
  • Uncover the buckwheat, and stir in the remaining ¾ cup of almond milk and the ground flax. Remove the cinnamon stick.
  • Divide the porridge into 4 bowls, and top each with ½ cup of strawberries and 1 tablespoon of pumpkin seeds.
Print
Share This
Share on facebook
Share on pinterest
Share on twitter
Share on email
California Strawberry Commission site icon
Sign up for delicious updates!