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By sainsburysmagazine.co.uk
Vanilla porridge with toasted buckwheat and ricotta
Instructions
Prep:10minCook:20min
Madeline Shaw’s toasted buckwheat and ricotta porridge recipe is a creamy bowl of slow-release energy that will keep you full until lunchtime.
Updated at: Fri, 04 Sep 2026 02:59:00 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
38
High
Nutrition per serving
Calories528.2 kcal (26%)
Total Fat18.7 g (27%)
Carbs77 g (30%)
Sugars19.4 g (22%)
Protein16.6 g (33%)
Sodium167 mg (8%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
50gbuckwheat groats
we used risana, alternatively use unroasted buckwheat that can be found in health food stores
1 Tbspmaple syrup
plus extra to serve
25gpumpkin seeds
1 tspcoconut oil
melted
100grolled oats
400mlalmond milk
or whole milk
1 tspvanilla extract
4 Tbspricotta
fresh fruit
or frozen, or nu, we used sliced fig, sliced banana, redcurrants and orange zest
Instructions
View on sainsburysmagazine.co.uk
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Notes
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Crispy
Delicious
Easy
Go-to
Moist
