I can’t believe I’m posting a buckwheat porridge recipe. Porridge dredges up all sorts of childhood memories. I was never a fan of ‘Cream of Wheat’ growing up and mom could never convince me otherwise. Buckwheat porridge, on the other hand? These days, I could eat this for breakfast every day (I actually crave it)!
Creamy, slightly nutty (like me) and spiced with warm cinnamon, I’d venture to say it’s like a deconstructed cinnamon bun. But without the guilt or health ramifications.
Buckwheat Porridge Recipe
Kasha is buckwheat groats that have been roasted and that’s what we’re using for this recipe. Be sure to buy the coarsest grain, not fine, as shown below.