Buckwheat porridge with cardamom 


1 cup buckwheat groats

1 – 1 and 1/2 cups oat milk (or any plant milk)

5 – 10 cardamom pods

1/2 tsp cinnamon or 2 – 3 cinnamon sticks 

1 tsp pure vanilla, from Rapunzel


Soak the buckwheat groats over night. If you don’t have that long, it works to let them sit in the water for 2-3 hours. Drain the water from the groats and rinse with cold water.

Add the oat milk, cinnamon sticks and cardamom pods in a sauce pan and bring to boil. You can put the cardamom pods in a gauze so it’s easier to fish them out of the porridge when ready, but I usually just fish them out separately with a teaspoon. The reason I use whole pods instead of the seeds or ground cardamom is I like the subtle flavour. 

Add the buckwheat groats to the milk and boil on low heat for 10 minutes. Stir in cinnamon (if you are using ground) and vanilla. Let it rest a bit.

Serve with blueberries, fruit, almonds, nuts or whatever you like.

Here I topped it with dried cranberries and chopped almonds.

It’s different how thick people like their porridge. I prefer mine rather thick and think it’s nice to pour some almond milk over. Those who prefer a thinner porridge simply add more plant milk before boiling.

I love chewing the groats but it’s also an option to put the porridge in a blender or a food processor and let it run until the porridge is relatively smooth. If you are doing that it’s better to add more plant milk or water.

This time I let it run in the blender for a bit. Topped with blueberries and pomegranate.

I don’t use a sweetener, I find the vanilla is making it sweet enough. But if you like feel free to add a few drops of stevia. 

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