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BreakfastVegetarian€€

Baked Buckwheat Porridge with Pears and Hazelnuts

Name: Baked Buckwheat Porridge with Pears and Hazelnuts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Flour, buckwheat; 50 g Nuts, hazelnuts or filberts, raw; 1 tsp Spices, cinnamon, ground; 0.5 tsp Spices, ginger, ground; 0.5 tsp Leavening agents, baking powder, double-acting, straight phosphate; 1 pinch Salt, table, iodized; 400 ml Beverages, almond milk, unsweetened, shelf stable; 1 piece Eggs, Grade A, Large, egg whole; 2 tbsp Honey; 1 tsp Vanilla extract; 2 large Pears, raw, bartlett; 1 tbsp Oil, coconut

Baked buckwheat porridge with pear is a nutritious, naturally gluten-free breakfast option that combines the crunchy texture of baked grains with the juicy sweetness of pears.

Prep time

10 min

Cook time

35 min

Total time

45 min

Servings

Recipe

Dry ingredients

Flour, buckwheat

200 g

Nuts, hazelnuts or filberts, raw

50 g

Spices, cinnamon, ground

1 tsp

Spices, ginger, ground

0.5 tsp

Leavening agents, baking powder, double-acting, straight phosphate

0.5 tsp

Salt, table, iodized

1 pinch

Wet ingredients and fruit

Beverages, almond milk, unsweetened, shelf stable

400 ml

Eggs, Grade A, Large, egg whole

1 piece

Honey

2 tbsp

Vanilla extract

1 tsp

Pears, raw, bartlett

2 large

Oil, coconut

1 tbsp

Baking dish (approx. 20x20 cm) Large mixing bowl Whisk Grater

Per servingTotal

Calories:407.2 kcal1628.9 kcal

Protein:10.7 g42.7 g

Carbohydrates:61.7 g246.9 g

Fiber:10.3 g41.1 g

Water:198.6 ml794.4 ml

Fat:15.2 g60.8 g

Micronutrients

Sugar:18.8 g75 g

Saturated fat:4.5 g17.9 g

Cholesterol:46.5 mg186 mg

Sodium:181.2 mg724.7 mg

Potassium:578.2 mg2312.7 mg

Calcium:294.7 mg1178.6 mg

Iron:3.7 mg14.6 mg

Magnesium:162 mg648 mg

Zinc:2.2 mg8.9 mg

Phosphorus:313.7 mg1254.9 mg

Vitamin C:5.3 mg21.1 mg

Vitamin A:21.3 µg85.3 µg

Vitamin D:1.3 µg5 µg

Vitamin B12:0.1 µg0.4 µg

Instructions

Preheat the oven to 180 °C. Lightly grease a baking dish with coconut oil.

In a large bowl, combine the soaked and drained buckwheat groats, ground hazelnuts, cinnamon, ginger, baking powder, and salt.

In another bowl, whisk the egg, then add the plant-based drink, honey, vanilla, and one grated pear. Pour the wet mixture into the dry ingredients and mix well.

Pour the mixture into the prepared baking dish. Arrange the slices of the second pear on top and sprinkle with the remaining hazelnuts.

Bake for 30–35 minutes, or until the porridge has set and the edges turn golden brown. Let it rest for 5 minutes before serving to allow the texture to stabilize.

Nutritional benefits

Thanks to the high magnesium content in buckwheat and antioxidants in hazelnuts, this dish supports muscle function and reduces fatigue.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.