Recipe: Creamy Kasha Breakfast Porridge

February 08, 2013 February 08, 2013/ Morgan Eccleston

While I’m calling this a breakfast you could certainly have this as a tasty snack. Or add some more sugar and call it dessert. 

See? I’m still resistant towards breakfast. I know! EVERYONE says it’s the most important meal of the day – yadda yadda yadda! Not for me, it isn’t. If I feed THE BEAST (my “hunger”) too early it acts like a crazy wild animal all day. I’ve done studies! (ON ME. This is for me personally ONLY. Do what is best for you!) So I let the beast have some tea and fruit in the mornings. We chill out and I don’t go out and ran a marathon or anything. My mornings are relaxed. I figure that it all balances out this way. The Beast gets fed mid/late-morning and all is well. 

So be it breakfast, lunch, snack, dinner.. whatever… this is a new and interesting way to get in a different grain! (Well, new and interesting for me. I’ve never really eaten much kasha!) 

Kasha is toasted buckwheat. It’s a gluten free food if that concerns you and it’s got a really complex flavor. I think it’s amazing in savory applications but it does sweet equally well. You can usually find it in the bulk section of your grocery store by the other grains. It’s worth checking out!

I don’t like most oatmeal but I love this porridge. You can top it with a bit of seeds/nuts and dried fruit or for a really tasty treat throw on some berries. It’s dead winter so frozen berries it is. I cannot WAIT for summer, yall! 

 Recipe notes… 

*Use whatever kind of milk alternative that you like for this.

*You can sweeten it with stevia if you like or even a liquid sweetener. It really won’t change the overall dish. I like to just use plain organic sugar.

*You can also add a bit of vanilla extract (2 teaspoons), other flavorings or some spices like cinnamon and nutmeg would be lovely. Play around with it!

Creamy Kasha Breakfast Porridge

serves 4

  • 1 cup kasha
  • 2 cups soy milk or other non-dairy milk
  • 1 cup water
  • 2 teaspoons sugar
  • 1/4 teaspoon salt

Throw everything into a medium sized saucepan and bring to a boil. Put on the lid and turn the heat down to low. Let simmer for 15-20 minutes, or until the kasha has absorbed most of the liquid.

Serve with fruit, tea, some extra soy milk, or whatever else your heart desires!

Nutritional information per serving

Serving size: 1/4 recipe 

5 WWPointsPlus, 208 calories, 3g total fat, 0mg cholesterol, 37g carbohydrates, 3.5g fiber, 5g sugar, 9g protein