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🍳 Berry Buckwheat Porridge

371 kcal · 30 min · 4 servings

Ingredients

• 4 dried apricots
• 500 ml milk (1.5% fat)
• 5 g butter (1 tsp)
• 1 pinch salt
• 70 g buckwheat groats
• 2 tsp agave syrup
• 300 g mixed berries (e.g. strawberries, raspberries, blueberries)

Instructions

1. 1. Dice the apricots into very small cubes.
2. 2. Bring the milk, butter, and a pinch of salt to a boil. Add the buckwheat and apricots, and let the mixture simmer for 15 to 20 minutes while stirring occasionally, until the grains are tender.
3. 3. Meanwhile, wash the berries and pat them dry. Remove any tough stems. Cut the strawberries into quarters.
4. 4. Stir the agave syrup into the cooked buckwheat. Divide the porridge among bowls and top with the fresh berries.

Nutrition per serving

• kcal: 371
• Protein: 13 g · Fett/Fat: 7 g · Carbs: 59 g