Buckwheat Porridge with Almond and Manuka Honey

As the mornings grow darker and the chill of autumn settles in, it's more important than ever to start the day with a nourishing breakfast. National Porridge Day on 10th October serves as the perfect reminder to give ourselves the goodness we need to get through the colder months. This buckwheat porridge recipe is a great alternative to traditional oats, packed with fibre, minerals, and a nutty flavour. Combined with the benefits of manuka honey (yes it helps ward off those colds and flus that come with this time of year), this porridge offers a hearty, wholesome meal to warm up those frosty mornings.

Ingredients

• 75g buckwheat groats (soaked overnight to reduce cooking time and aid digestion)

• 75ml (or more if you like your porridge on the runny side) almond milk, or milk of choice

• 1 tsp cinnamon

• 1 tsp manuka or organic honey to mix in

• 1 tsp almond butter

• A handful of fruit (such as sliced banana or berries (optional)

• 1 tsp fruit jam (optional)

• A handful of nuts (optional)

Method

Soak the buckwheat groats overnight. After draining and rinsing, place them in a pan with 75ml of milk over low heat. Add the cinnamon and simmer for about 5 minutes, stirring frequently, until the mixture thickens to your preferred consistency. Once ready, stir in the almond butter and honey. Serve topped with fruit, jam and nuts for added flavour and texture.