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Raspberry buckwheat porridge

Nutty buckwheat porridge simmered with raspberries and vanilla.

Raspberry buckwheat porridge with pink berry swirls.
556 kcal per servingPrep time: 20 minServings: 1BreakfastWarm porridgeBuckwheat and raspberry

Ingredients

  • 50 g buckwheat flakes
  • 180 ml unsweetened milk
  • 100 g raspberries
  • ½ tsp vanilla extract
  • 1 tbsp sunflower seeds

Method

  1. Bring the milk and buckwheat flakes to a gentle simmer.
  2. Cook for 6 minutes, then crush in half the raspberries with the vanilla.
  3. Spoon into a bowl and add the remaining berries and sunflower seeds.

Calories in context

At 556 kcal per serving, this dish is about 28% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as one of three main meals in a day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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