Poppy seed buckwheat porridge

Swap regular oats for buckwheat to make your morning porridge. Buckwheat is a versatile, gluten-free, grain-like seed with a lovely, nutty flavour that adds plenty of taste to breakfast

Prep:10 mins
Cook:15 mins
Plus overnight soaking

Serves 2
Easy

Nutrition per serving

kcal 201
fat 4g
saturates 2g
carbs 33g
sugars 12g
fibre 3g
protein 7g
salt 0.1g

Ingredients

50g buckwheat
250ml milk of your choice
2 tsp poppy seeds
125g blueberries
1 small orange, zested and juiced
1 tsp cinnamon

Method

Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.
Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.
Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.