coconut buckwheat chai porridge

Buckwheat Chai Porridge + Video

Porridge is a permanent breakfast fixture in my house, as my youngest one has a bowl every morning. With buckwheat being one of his favorites, I often wind up with a surplus of cooked buckwheat. No complaints here, since the little guy inherited the love for buckwheat from his mama.

This buckwheat chai porridge incorporates flavors inspired by Masala chai – cinnamon, cardamom and ginger – all of which go beautifully with the earthy taste of buckwheat. It’s delicious drizzled with honey, but caramelized bananas make it extra special.

The warm chai spices in this porridge, just like in turmeric golden milk, nourish and comfort – I love them both in the morning, or to help me relax after a busy day.

buckwheat chai porridge

HOW TO MAKE BUCKWHEAT CHAI PORRIDGE

Ingredients
1 cup cooked buckwheat (how to make fluffy buckwheat)
1 cup milk (I used homemade coconut milk on these photos, but regular milk is my favorite)
1/2 cup water (use 1/3 cup for thicker porridge)
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/4 teaspoon ginger (freshly ground is best!)
1 tablespoon freshly ground flax seeds
A pinch of salt

Topping I used here
1 banana, sliced
1 teaspoon ghee (how to make ghee)
1 teaspoon coconut sugar

Instructions
Combine buckwheat, milk, water, cinnamon, cardamom, ginger, vanilla, flax seed and salt in a small pot.
Bring to slow boil; simmer for 10 minutes.
Add more liquid if needed.

While porridge is simmering, combine the topping ingredients in a small skillet, and cook for 10 minutes, stirring occasionally.

Buckwheat Chai Porridge
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1 serving
Ingredients
  • 1 cup cooked buckwheat (how to cook fluffy buckwheat)
  • 1 cup milk (I used homemade coconut milk on these photos, but regular milk is my favorite)
  • ½ cup water (use ⅓ cup for thicker porridge)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ginger (freshly ground is best!)
  • 1 tablespoon freshly ground flax seeds
  • A pinch of salt
  • Topping I used here
  • 1 banana, sliced
  • 1 teaspoon ghee (how to make ghee)
  • 1 teaspoon coconut sugar
Instructions
  1. Combine buckwheat, milk, water, cinnamon, cardamom, ginger, vanilla, flax seed and salt in a small pot.
  2. Bring to slow boil; simmer for 10 minutes.
  3. Add more liquid if needed.
  4. While porridge is simmering, combine the topping ingredients in a small skillet, and cook for 10 minutes, stirring occasionally.

 

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