Buckwheat Porridge with Strawberries

Ingredients

• 300 g Buckwheat
• 0.5 Vanilla bean
• 300 g Strawberries
• 400 ml oat drink (oat milk)
• 10 g Agave syrup (2 tbsp)
• 50 g Sliced almonds (3 tbsp)

Instructions

1. 1.

   Soak the buckwheat overnight in cold water. The next day, drain and rinse with clear water. Set aside 1/3 of the soaked buckwheat.

2. 2.

   Split the vanilla bean lengthwise and scrape out the seeds.

3. 3.

   Clean, wash, and pat dry the strawberries. Halve or quarter them depending on size. Set aside 75 g of strawberries.

4. 4.

   Blend the oat drink with 2/3 of the buckwheat and 75 g of strawberries using a hand blender. Heat the pureed buckwheat with agave syrup and vanilla seeds in a pot over medium heat for 2-3 minutes, stirring regularly. Then stir in the remaining buckwheat.

5. 5.

   Fill glasses or bowls with buckwheat porridge and garnish with strawberries and sliced almonds.