High-Protein Buckwheat Porridge with Spiced Pears and Toasted Pumpkin Seeds
A warming and protein-packed breakfast featuring creamy buckwheat porridge infused with vanilla and cinnamon, topped with tender spiced pears and crunchy pumpkin seeds. A perfect start to a chilly November day.
Ingredients
- Soy milk80 ml
- Salt0.5 g
- Buckwheat groats35 g
- Water150 ml
- Protein powder32.5 g
- Pears100 g
- Pumpkin seeds10 g
- Cinnamon1.5 g
- Vanilla extract1.5 ml
Instructions
- 1Step 1
Step 1 (2 minutes prep): Rinse the buckwheat groats under cold water. Dice the pears into small cubes.
- 2Step 2
Step 2 (1 minute prep): In a small pan, toast the pumpkin seeds over medium heat for 1-2 minutes until fragrant and lightly browned. Set aside.
- 3Step 3
Step 3 (1 minute prep): In a medium saucepan, combine the buckwheat groats, water, soy milk, cinnamon, vanilla extract, and a pinch of salt.
- 4Step 4
Step 4 (8 minutes cook): Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 8-10 minutes, or until the buckwheat is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- 5Step 5
Step 5 (2 minutes cook): While the buckwheat simmers, gently warm the diced pears in a small pan with a splash of water and a dash of cinnamon for 2-3 minutes until slightly softened.
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