Buckwheat porridge with cinnamon

Ingredients for 4 servings:

• 150 g buckwheat
• 50 g oat flakes
• 400 ml milk
• 1 pinch of salt
• 1 tsp honey or cane sugar
• some water, as needed
• 1 ½ tsp cinnamon powder
• lemon zest or vanilla pulp, optional
• butter, optional
• n. B. Fruit, fresh, according to season and taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Grind buckwheat in a blender or with a hand blender, either very finely or coarsely, depending on your preference. I prefer a mix of coarse and fine. Bring the buckwheat groats to a boil with the oats, salt, and milk in a small saucepan. Tip: Sometimes add a little lemon zest or vanilla pulp, and perhaps a little less cinnamon. If using cane sugar instead of honey, add that to the milk and bring to a boil. Reduce the heat and let the porridge swell for 10 to 20 minutes, stirring occasionally. Add water as needed; the coarser the buckwheat, the longer it should swell. Stir in the cinnamon powder and honey, if desired. Tip: You can adjust the consistency and richness to your liking by adding water and perhaps a few flakes of butter. Serve the porridge and enjoy, plain or with fresh fruit. In winter, tangerine or pear slices, or even pomegranate seeds, go well with it. If you like, you can sweeten it with maple syrup or applesauce. In summer or fall, all sorts of berries, peach, or nectarine slices, work well. I use toasted buckwheat. The buckwheat to oat ratio is variable, but I would always use more buckwheat than oatmeal to maintain the nutty flavor. Sometimes I use only buckwheat, in which case I use 200 g.