YouEatYouEat
Buckwheat with Yogurt and Strawberries
VegetarianPescetarianPollotarian

Buckwheat with Yogurt and Strawberries

Wholesome buckwheat porridge topped with creamy yogurt and fresh berries.

30
min
4
servings
~80
kcal per serving
Difficulty:
Easy
Plan a week with this recipeFree for 7 days, no card.

01Method

  1. 1

    Pour the buckwheat into a pot and cover with water reaching about 1 cm above the grain. Bring to a boil and stir constantly while cooking until it transforms into a soft porridge, roughly 7 minutes. Allow to cool completely.

  2. 2

    Combine the cooled porridge with the vanilla sugar and yogurt, then transfer the mixture into serving bowls. Top with sliced strawberries as garnish.

  3. 3

    Alternative preparation: You may substitute the vanilla sugar with honey for a different flavor profile. Ground cinnamon can help balance the distinctive taste of the buckwheat.

Allergens

GlutenMilk

Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.

Similar recipes

Overnight Oats
1220 kcal10 min
Overnight Oats
Three variations of cold overnight oats — carrot cake, banana nut, and blueberry muffin.
Parmesan Oatmeal with Mushrooms
630 kcal30 min
Parmesan Oatmeal with Mushrooms
Savory oatmeal made with coconut milk, mushrooms, and parmesan — a hearty breakfast or light lunch.
Oatmeal
170 kcal30 min
Oatmeal
Creamy oatmeal with fruit, chia seeds, and dried fruit — a quick, nourishing breakfast ready in under 30 minutes.
Oatmeal with Caramelized Apples and Hazelnut Brittle
1220 kcal60 min
Oatmeal with Caramelized Apples and Hazelnut Brittle
Creamy oatmeal topped with cinnamon apples and homemade hazelnut brittle — a hearty breakfast for two.
Oat Porridge with Plums
1280 kcal20 min
Oat Porridge with Plums
Overnight oats with homemade stewed plums, red rice, and seeds — a hearty make-ahead breakfast.
Five-Grain Porridge
310 kcal60 min
Five-Grain Porridge
A nourishing breakfast porridge made with brown rice, quinoa, amaranth, millet, and oat bran, served with seasonal fruit and honey.
Plan a week with this recipe