For a long time, thinking about Porridge would let most people imagine breakfast at a retirement home. Suddenly, Porridge somehow became fashionable. I have to admit that I have resisted for a long time. For one thing, we had already clarified, I am not a lover of an early meal. Further sweets in the early morning I find even more difficult. At some point, I did give it a try and have to admit, I was thrilled. This Pumpkin Buckwheat Porridge is my fall version of this trendy breakfast.
The most fascinating thing about for me about porridge is the fact that it keeps me incredibly long full. Since I promised you a few pumpkin recipes, today I share a gluten-free recipe for Pumpkin Buckwheat Porridge with spices, maple syrup, cocoa nips and walnuts with you.
The pumpkin buckwheat porridge is quickly prepared and if you have leftovers, it also tastes great cold. Definitely another good use for pumpkin, one of the wonderful seasonal vegetable varieties of the. Of course the porridge is gluten-free like all my recipes. If you have no problems with gluten, also not bad, it is simply a delicious breakfast.
In addition to the buckwheat groats, the porridge also contains oat flakes. Oat is, by the way, naturally gluten-free or has nearly no gluten. Since oats are often ground in the same mill as other grains with gluten, you may have to be careful. Meanwhile, there are many brands that make sure their oat is ground separately in a gluten-free environment.
Of course you do not necessarily need buckwheat. You can also do the porridge classically and just add pumpkin. Simply exchange the amount of buckwheat with more oat flakes. For the more hearty breakfast with pumpkin, I recommend you try my pumpkin potato fritters. Those in morning with a poached egg is another perfect breakfast with pumpkin just the savory version.
Vegan Pumpkin Buckwheat PorridgePrint This
What do you need for making vegan Pumpkin Buckwheat Porridge?
- 1/3 cup Buckwheat Groats
- 1/3 cup Oatmeal
- 1/2 cup Almond milk – If you want to make it the traditional way, just use a total of 1 cup water and leave the almond milk out.
- 1/2 cup Water
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger dried
- 1 pinch Nutmeg
- 1 pinch salt
- 1/2 cup Pumpkin – No skin, finely grated
- Maple Syrup – As much as you like for topping
- Cocoa Nibs – As much as you like for topping
How to make vegan Pumpkin Buckwheat Porridge?
- Bring the liquid with the salt, cinnamon, nutmeg and ginger to boil. Turn the heat down after it boiled.
- Peel, while the liquid is going to boil, the pumpkin and grate very fine. Add pumpkin, buckwheat and oats to the liquid, stir.
- Let it simmer for 4-5 minutes.
- Serve with maple syrup, cocoa nibs, walnuts or fruit on top. Left-overs can be eaten cold as well.