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Alpine Buckwheat Porridge with Roasted Plums and Hazelnuts

This roasted dish pairs buckwheat groats with plums, halved and pitted, hazelnuts, chopped and whole milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Vegetarian Gluten free High satiety
300 kcal 2000 kcal
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Estimated macros per portion

19 g Protein
94 g Carbohydrates
25 g Fat
13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 64g buckwheat groats 219 kcal
  • 199g whole milk 121 kcal
  • 119g water 0 kcal
  • 175g plums, halved and pitted 88 kcal
  • 20g hazelnuts, chopped 116 kcal
  • 10g unsalted butter 72 kcal
  • 14g maple syrup 36 kcal
  • 1g ground cinnamon 2 kcal
  • 1g salt 0 kcal

Cooking instructions

  1. plums
    Heat oven to 425 F (220 C). Halve and pit the plums.
  2. plumsunsalted buttermaple syrup
    Toss plums with maple syrup and half the butter; roast 12-15 minutes until juicy and browned at the edges.
  3. buckwheat groatswhole milkwatersalt
    Meanwhile, bring milk and water to a simmer in a small pot. Whisk in buckwheat groats and a pinch of salt.
  4. unsalted butterground cinnamon
    Cook on low, stirring often, 12-15 minutes until creamy. Stir in remaining butter and cinnamon.
  5. plumshazelnuts
    Spoon porridge into a bowl, top with roasted plums and their juices, then add chopped hazelnuts.
  6. Serve warm.

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