Buckwheat kasha with milk and berries

Per serving

Ingredients

• 120 gBuckwheat groats
• 400 mlMilk
• 200 gBerries
• 20 gHoney
• 1 gGround cinnamon

Method

1. Toast the buckwheat dry in a saucepan for 2 minutes, stirring.
2. Add the milk and cinnamon, bring to a simmer and cook for 15 minutes over low heat.
3. Once the grain is tender and the milk absorbed, stir in the honey.
4. Serve warm with the berries.

More recipes

• 

  Banana & peanut butter porridge

  The bulking breakfast: quick, filling, and it holds you until lunch.

  573 kcal · 21 g · 10 min
• 

  Greek yogurt bowl, berries & almonds

  The snack that fills you up without weighing you down: 27 g of protein in five minutes, no cooking.

  407 kcal · 27 g · 5 min
• 

  Avocado and egg toast

  A standing-up lunch that carries you to the evening, thanks to the fat in the avocado.

  628 kcal · 24 g · 10 min