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BreakfastMid-day mealVegetarianBalancedGrains & porridges€€

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 time10 min

Cook time35 min

Total time45 min

Servings4

Recipe

Dry ingredients

Flour, buckwheat200 gNuts, hazelnuts or filberts, raw50 gSpices, cinnamon, ground1 tspSpices, ginger, ground0.5 tspLeavening agents, baking powder, double-acting, straight phosphate0.5 tspSalt, table, iodized1 pinch

Wet ingredients and fruit

Beverages, almond milk, unsweetened, shelf stable400 mlEggs, Grade A, Large, egg whole1 pieceHoney2 tbspVanilla extract1 tspPears, raw, bartlett2 largeOil, coconut1 tbsp

Baking dish (approx. 20x20 cm)Large mixing bowlWhiskGrater

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:185.1 mg740.2 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

1Preheat the oven to 180 °C. Lightly grease a baking dish with coconut oil.
2In a large bowl, combine the soaked and drained buckwheat groats, ground hazelnuts, cinnamon, ginger, baking powder, and salt.
3In 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.
4Pour the mixture into the prepared baking dish. Arrange the slices of the second pear on top and sprinkle with the remaining hazelnuts.
5Bake 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.