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Buckwheat Coconut Porridge
This easy buckwheat porridge is the way to kick-start your day with long lasting energy that won't let you down! Coconut cream and peanut butter give this buckwheat cereal an irresistible creaminess!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
2
people
Calories:
773
kcal
Author:
Ginny Kay McMeans
Ingredients
1
cup
creamy buckwheat cereal
½
teaspoon
ground cinnamon
¼
teaspoon
salt
¼
cup
peanut butter
½
cup
coconut cream
¼
cup
dried cranberries
¼
cup
pecans
2
tablespoon
raw shelled hempseed
¼
cup
maple syrup
Instructions
Bring 3 cups of water to a boil in a medium saucepan. Add the cereal, cinnamon, and salt.
Reduce the heat to medium low and cover. Cook for 8 minutes, stirring occasionally, until all the water is absorbed.
Stir in peanut butter and coconut cream.
Serve in two bowls and garnish with the cranberries, pecans, hempseed, and maple syrup.
Nutrition
Calories:
773
kcal
|
Carbohydrates:
95
g
|
Protein:
20
g
|
Fat:
54
g
|
Saturated Fat:
23
g
|
Sodium:
451
mg
|
Potassium:
891
mg
|
Fiber:
12
g
|
Sugar:
39
g
|
Vitamin A:
80
IU
|
Vitamin C:
1.7
mg
|
Calcium:
125
mg
|
Iron:
6.8
mg