Buckwheat Banana Walnut Porridge
A warming Russian-inspired porridge of whole buckwheat groats simmered in milk until creamy, topped with caramelized banana slices and toasted walnuts for satisfying morning nutrition.
Ingredients
- 1 cup whole buckwheat groats (kasha), rinsed, rinsed
- 2 cups low-fat milk (or unsweetened oat milk)
- 1 1/2 cups water
- 2 ripe bananas, sliced
- 1/4 cup walnut halves, roughly chopped
- 2 tsp honey
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
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1
Toast 1 cup rinsed whole buckwheat groats (kasha), rinsed in a dry saucepan over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden.
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2
Add 1 1/2 cups water and 1/4 tsp salt to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes until most of the water is absorbed.
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3
Pour in 2 cups low-fat milk (or unsweetened oat milk), add 1/2 tsp ground cinnamon and 1/2 tsp pure vanilla extract, and stir to combine. Simmer uncovered over low heat, stirring occasionally, for 5 to 7 more minutes until the porridge is thick and creamy.
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4
Meanwhile, toast 1/4 cup roughly chopped walnut halves in a small dry skillet over medium heat for 2 to 3 minutes until fragrant. Remove and set aside.
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5
In the same skillet, cook 2 sliced ripe bananas over medium heat for 1 to 2 minutes per side until golden and caramelized.
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6
Divide the porridge between bowls. Top with caramelized banana and toasted walnuts, then drizzle with 2 tsp honey.