Salted Caramel and Date Buckwheat Porridge

A thick and creamy vegan porridge made with gluten free buckwheat flakes, delicious salted caramel protein and lots of jammy sweet dates, this porridge is a perfect breakfast any time of the year.

I am fairly new to using buckwheat flakes in place of rolled oats in my porridge bowls, although I am a big fan of buckwheat in breakfast puddings (check out my recipe for Berry Ginger Buckwheat Smoothie for more inspiration on the grain) and I can say that I really love it. I was recently gifted some amazing health foods from Koro (used code: Nourishing5 for 5% off your order) where I had free reign to choose the products I liked, and buckwheat flakes were a must-try. They are slightly smaller than oats with a nuttier flavour and sturdier texture, but they mellow out in this porridge bowl and turn really soft and create a luxurious texture.

Another part of my delivery was a 5-kilo pack of medjool dates! Yes, a full 5 kilos and I have already made a decent dent in the box thanks to lots of cheesecake bases, raw treats and date caramels straight from the box. This Salted Caramel and Date Buckwheat Porridge highlights two of my favourite ways to enjoy dates:  simmered down into a sweet and sticky jammy “mush” for lack of a better word and eaten stuffed with chocolate or nut butter (or in this case, both). They really are so versatile, and I love adding them to my porridge bowls.

In this recipe, the chopped dates really break apart to lightly sweeten the porridge base and you get a lovely surprise mouthful of date every so often. They are great for more fibre to the porridge, too so I highly recommend investing in some. I do appreciate that medjool dates are expensive so you can use other dates instead and the result will still be delicious. I do find that medjool or another soft date is best to snack on as you can take out the pip and stuff them for a great snack – I’ve stuffed mine with a chocolate almond butter cup here to be a bit “extra”.

After the buckwheat and dates, the third special element to this Salted Caramel and Date Buckwheat Porridge is the salted caramel protein powder which is where the flavour comes from. I like to use the Missfits vegan salted caramel blend which tastes amazing (I am proudly am ambassador and you can get £5 off with the code Nourishing5) but you could use another flavour or skip it altogether, just be aware that the overall flavour will change.

I almost forget to introduce the grated apple to you. I love adding extra fruits and veggies to my breakfasts and grated apple slips so seamlessly into porridge bowls, especially with the wonderful flavours mentioned above. Leave the skin on and grate the whole thing, throwing out the pips as you come across them.

This Salted Caramel and Date Buckwheat Porridge is a simple, speedy and delicious fruit-packed breakfast option that is easy to make for one or to increase and feed your family and friends. It is high fibre, vegan, dairy-free, nut free, gluten-free and something a little different to make your breakfast feel a little special. I hope you’ll love it!

If you are looking for more ways to jazz up your breakfast, there’s my Mango Coconut Overnight Oats, Pear, Ginger and Date Porridge, or my 3 Ways with Baked Oats.

Salted Caramel and Date Buckwheat Porridge

• Servings: 1
• Time: 15 minutes
• Difficulty: easy
• Print

A thick and creamy porridge made with gluten free buckwheat flakes, delicious salted caramel protein and lots of jammy sweet dates, this porridge is a perfect breakfast any time of the year.

Ingredients

• 45g buckwheat flakes (or use porridge oats)
• 145ml boiling water
• 110ml milk
• 1 scoop salted caramel protein
• 2 dates, chopped
• 1 tbsp flaxseed
• 1 apple, grated
• To serve: fruit, freeze dried raspberries, flower pollen, dates, chocolate almond butter cup, syrup

Directions

1. Soak the buckwheat flakes in the measured boiling water in the saucepan and leave for 10 minutes.
2. Now place the saucepan onto a gentle heat and stir in the milk, salted caramel protein (if using), chopped dates and flaxseed and continue to cook until thick and creamy. Stir through the grated apple and remove from the heat.
3. Serve in a bowl topped with your favourite toppings – I used fresh fruit, freeze-fried raspberries, flower pollen, dates stuffed with chocolate almond butter cups and some syrup.

I hope you enjoy this recipe for Salted Caramel and Date Buckwheat Porridge and if you make it, please let me know. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With buckwheat porridge love x