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Vanilla porridge with toasted buckwheat and ricotta


Serves: 2 generously
timePrep time: 10 mins
timeTotal time:
Vanilla porridge with toasted buckwheat and ricotta
Recipe photograph by Martin Poole

Vanilla porridge with toasted buckwheat and ricotta


Serves: 2 generously
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
552Kcal
Fat
17gr
Saturates
5gr
Carbs
79gr
Sugars
23gr
Fibre
7gr
Protein
16gr
Salt
0.3gr

Madeleine Shaw

Madeleine Shaw

Nutritional health coach Madeleine says what we eat determines how we look and feel. Inspired by working at an organic cafe in Sydney, she began studying nutrition. Her blog led to writing cookbooks for us all to enjoy.
See more of Madeleine Shaw’s recipes
Madeleine Shaw

Madeleine Shaw

Nutritional health coach Madeleine says what we eat determines how we look and feel. Inspired by working at an organic cafe in Sydney, she began studying nutrition. Her blog led to writing cookbooks for us all to enjoy.
See more of Madeleine Shaw’s recipes

Ingredients

For the crunchy topping
  • 50g buckwheat groats (we used Risana, alternatively use unroasted buckwheat that can be found in health food stores)
  • 1 tbsp maple syrup, plus extra to serve
  • 25g pumpkin seeds
  • 1 tsp coconut oil, melted
For the bowl
  • 100g rolled oats
  • 400ml almond milk or whole milk
  • 1 tsp vanilla extract
  • 4 tbsp ricotta
To decorate
  • a selection of fresh, dried or frozen fruit and/or nuts. We used sliced fig, sliced banana, redcurrants and orange zest

Step by step

Get ahead
Make the crunchy topping up to 2 weeks ahead and store in a lidded jar.
  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Mix the buckwheat groats with the maple syrup, pumpkin seeds and coconut oil. Spoon the mixture onto a baking tray lined with baking paper and roast in the oven for 10-15 minutes until golden. Set aside to cool.
  3. Put the oats, milk, 100ml (filtered) water, a pinch of salt and the vanilla extract in a saucepan. Gently bring it to a simmer and then turn down the heat so it simmers gently for 7 minutes, or until the oats are soft.
  4. Put the oats into 2 bowls. Arrange the ricotta and the fruit/nuts. Break up the buckwheat mixture and sprinkle on top. Drizzle over maple syrup and serve.

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