Clean Eating: Buckwheat Porridge

Cooked with a bit of milk and cinnamon, buckwheat turns into a lovely breakfast porridge, softer than other grains and less sticky than oatmeal. Gorgeous blackberries, raspberries, and currants – hard enough to find in the summertime, the tiny, jewel-like currants were like a small miracle in the middle of winter. Feeling a bit Nordic because of the snow and the currants and the buckwheat, and because, let’s face it, Nordic is trendy these days, I topped the porridge with the berries, a dollop of Skyr, and a drizzle of honey for the loveliest winter breakfast.

Buckwheat Porridge

Serves 1.

• 1/2 c. buckwheat groats
• 1/2 c. water
• 3/4 c. milk
• 1/2 tsp. cinnamon
• 1 TBS maple syrup
• 1 c. mixed berries
• spoonful Skyr or Greek yogurt, for topping (optional)
• honey, for topping (optional)

1. Add the buckwheat and water to a small saucepan. Bring to a simmer, then add the milk. Cook at a low simmer until most of the liquid is absorbed and the buckwheat is tender, about 10-15 minutes. Stir in the cinnamon and maple syrup. Pour into a bowl and top with the berries, Skyr, and a drizzle of honey. Serve immediately.