Kasha Porridge Breakfast Recipe: Learn how to cook buckwheat for a healthy and wholesome breakfast porridge. Flavored with ginger, pineapple and almonds, this easy to make yet delicious breakfast bowl is guaranteed to be your next favorite breakfast recipe.
1 1/4cup7 oz. Kasha (Toasted Buckwheat Groats), rinsed
1cupfiltered water
1 1/2cupunsweetened almond milk
pinchof salt
1 1/2+ 1/2 cups pineappledivided chopped into small cubes
1 1/2tablespoonginger
2tablespoonsunsweetened shredded coconut
1kiwichopped into small cubes (optional)
2tablespoonssliced almondslightly toasted
2tablespoonshemp seedsoptional
1teaspoonchia seedsoptional
2tablespoonsor more honey (optional)*
Instructions
Place kasha, water, almond milk, and salt into a saucepan. Bring it to a boil, and then lower the heat. Let it simmer for 15 minutes, stirring occasionally. At the end kasha should be soft, but not mushy.
Allow it to cool for 5 minutes. Gently stir in the 1 1/2 cup pineapple, ginger, and coconut.
Divide it in 4 breakfast bowls. Top each bowl off with the rest of the cubed pineapples, kiwi (for color –if using), hemp seeds, chia seeds, and sliced almonds.
Give it a taste, and if you think it needs to be sweetened drizzle some honey on top.
Serve.
Notes
You may not need to use honey if your pineapple is already sweet.
This porridge is just as good when served cold, which also makes it a great breakfast porridge that you can make ahead. As long as it is kept in an airtight container in the fridge, it keeps its freshness for 3 days.
I added chia seeds, hemp seeds, and almonds in the recipe to increase its nutritional value. If you don't have them it would still taste just as good without them.