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This porridge makes a warm breakfast for the dark and cold season. There are two things we particularly like about this recipe: Buckwheat has the highest protein content of all cereals (actually it is a so-called pseudo-cereal) with 19% protein. That makes this porridge a perfect breakfast for anyone who eats plant-based, also because it keeps you full for a very long time. And the second reason: you can cook the porridge very well the day before and then only have to warm it up in the morning. And less work on dark mornings is always a good thing.

Serves 2

¾ cup + 1 tbsp. buckwheat 2 ⅛ cups plant milk (or a little more for a more creamy consistency) 1 pinch of salt

4 small plums 1 tbsp. maple syrup 2 tbsp. water cinnamon

Wash the buckwheat well. Place in a saucepan and toast over medium heat until lightly browned, about 5 minutes. Add the milk, bring to a boil and cook on low until the buckwheat is firm to the bite. This will take about 15 minutes. If you want the buckwheat softer, cook it 5 minutes longer and add more liquid if necessary.

In the meantime, pit the plums and cut them into wedges. Place in a saucepan with the maple syrup and water and heat over medium heat. Add cinnamon to taste and simmer for a few minutes until the plums begin to break down.

Serve the porridge with the plum compote and add more toppings. We used pear, currant, chopped almonds and hemp seeds here. If you like, you can also add some milk or yogurt.

The porridge can also be prepared very well the day before and warmed up in the morning with a little milk.


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