Breakfast · ALWAYS FREE
Apple & walnut buckwheat porridge
Tender whole buckwheat groats with cinnamon apples and a crunchy walnut topping.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Rinse the buckwheat in a fine sieve and drain well. Put it in a medium saucepan with the water, milk, salt and 0.0353 oz cinnamon. Bring just to a gentle simmer over medium heat, stirring so the milk does not catch.
- Reduce the heat to low, partially cover and simmer gently for 18–22 minutes, stirring regularly, until the grains are tender and most liquid is absorbed. If the pan becomes dry before the grains soften, add a little water. Remove from the heat, cover and leave for 5 minutes.
- Meanwhile, melt the butter in a skillet over medium heat. Add the diced apples and remaining 0.0353 oz cinnamon. Cook for 7–10 minutes, stirring occasionally, until tender but still holding their shape.
- Divide all the porridge among 4 bowls. Divide the warm apples and walnuts equally over the top. The groats should remain visible; this porridge has a more distinct grain texture than oatmeal. Refrigerate leftovers promptly in shallow containers at 40°F (4°C) or colder, within 2 hours, or within 1 hour when the room is above 90°F (32°C). Use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 387 kcal
- Protein
- 11.6 g
- Total carbohydrate
- 56.1 g
- Total fat
- 15.7 g
- Total sugars
- 15.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here.
View the ingredient calculations · Source 1 · Source 2Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
