Buckwheat and chia seed porridge with frozen berries

Frozen berries are often much higher in the antioxidant vitamin C than fresh ones – and can be cheaper, too.
  • Cooking time:
    12-17 minutes
  • Serves:


In a medium-sized pan, bring the milks, water, cinnamon and salt to the boil.

Add the buckwheat and chia seeds and cook on a low heat for 10-15 minutes, or until all the milk is absorbed.

When the porridge is fully cooked, it will be creamy and there will be no bite left in the grains.

Add the frozen berries and stir carefully for two minutes, or until warmed through.

Serve in bowls, topped with a drizzle of maple syrup.


150ml almond milk

100ml coconut milk

150ml water

1/4 teaspoon ground cinnamon

Pinch sea salt

100g buckwheat groats or flakes

2 tablespoons chia seeds

100g mixed frozen berries

Maple syrup, to serve

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