Vanilla Buckwheat Porridge with Pomegranate Molasses Cherries

Notes

Naturally gluten-free, high-fibre and high-protein — buckwheat is a grain that quietly outperforms, loaded with magnesium, vitamin K and quercetin despite the misleading name. Batch the whole pot and reheat portions over a few days; the resistant starch that forms on cooling is a bonus for your gut. Cup measures throughout, so no scales needed — a small mug works fine.

Ingredients

Porridge

• 1 cup buckwheat groats, rinsed
• 2.5 cups milk
• 1 vanilla pod (split, seeds scraped) or 1 tsp vanilla paste

Cherry topping

• 2–3 handfuls black cherries, halved
• ~1 tsp pomegranate molasses
• ~1 tsp maple syrup
• 1–2 tsp water

To serve

• Greek yoghurt — 2–3 tbsp per bowl
• Small handful pistachios, chopped

Instructions

1. Add the buckwheat and milk to a heavy-based pot. Split the vanilla pod, scrape the seeds into the milk, then throw the pod in too to infuse.
2. Gently bring to a simmer, stirring intermittently so it doesn't catch on the bottom.
3. Keep at a low heat, simmering until fully cooked and still creamy — about 30–40 minutes. Add more milk if you like. (This is a slow one — set aside a lazy morning with tea and a book.)
4. When the porridge is almost ready, put the cherries, maple syrup, pomegranate molasses and a tiny drizzle of water in a small pan over gentle heat. Cook down ~5 minutes until the cherries are completely soft. Taste and adjust.
5. Spoon the porridge into a bowl, add a generous dollop of Greek yoghurt, spoon over the cherries, and scatter with pistachios. Dive in.

Nutrition (per serving, estimated)

• Calories: ~530
• Protein: 26g
• Fat: 19g
• Carbs: 80g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Pomegranate molasses is the move — tart, sweet and complex. Don't skip it.
• Batch-prep friendly: cook the whole pot, cool, and reheat portions for the resistant-starch gut benefit.
• Dairy-free: any thick plant milk works for the porridge; swap the Greek yoghurt for coconut or soy.