Buckwheat and oat breakfast porridge

Ашуре с елда и овесени ядки1   Buckwheat and oat breakfast porridge

  Buckwheat and oat breakfast porridge

Ingredients:

½ cup buckwheat
½ cup fine oatmeal
2 ½ cups of water
2-3 tablespoons of muscovado sugar
1 teaspoon of cinnamon
Vanilla
1 tablespoon of butter
50 ml fresh milk
1 handful of raisins
1 handful of walnuts

Ашуре с елда и овесени ядки 21 1024x768   Buckwheat and oat breakfast porridge

Preparation:

Cook the buckwheat in 1 cup of water for about 15 minutes over low heat. Then add the oatmeal and ½ cup hot water.

Sweeten with muscovado and flavor with cinnamon and vanilla. Boil for another 10 minutes, stirring occasionally. The porridge should be as thick as rice pudding, so add water or milk if needed.

Off the heat, stir in the butter, walnuts and raisins. Divide the breakfast porridge between several bowls, let cool a little and serve topped with chopped walnuts.

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