Guest chef

Madeleine Shaw

Nutritional health coach Madeleine says what we eat determines how we look and feel. Inspired by working at an organic cafe in Sydney, she began studying nutrition. Her blog led to writing cookbooks for us all to enjoy.

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Vanilla porridge with toasted buckwheat and ricotta

  • Serves 2 generously
  • Prep 10 mins
  • Total time 30 mins, plus cooling
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Vanilla porridge with toasted buckwheat and ricotta
Vanilla porridge with toasted buckwheat and ricotta

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4.
  • 2Mix the buckwheat groats with the maple syrup, pumpkin seeds and coconut oil. Spoon the mixture onto a baking tray lined with baking paper and roast in the oven for 10-15 minutes until golden. Set aside to cool.
  • 3Put the oats, milk, 100ml (filtered) water, a pinch of salt and the vanilla extract in a saucepan. Gently bring it to a simmer and then turn down the heat so it simmers gently for 7 minutes, or until the oats are soft.
  • 4Put the oats into 2 bowls. Arrange the ricotta and the fruit/nuts. Break up the buckwheat mixture and sprinkle on top. Drizzle over maple syrup and serve.
  • Recipe photograph by Martin Poole

Get ahead

Make the crunchy topping up to 2 weeks ahead and store in a lidded jar.

You will need

For the crunchy topping

  • 50g buckwheat groats (we used Risana, alternatively use unroasted buckwheat that can be found in health food stores)
  • 1 tbsp maple syrup, plus extra to serve
  • 25g pumpkin seeds
  • 1 tsp coconut oil, melted

For the bowl

  • 100g rolled oats
  • 400ml almond milk or whole milk
  • 1 tsp vanilla extract
  • 4 tbsp ricotta

To decorate

  • a selection of fresh, dried or frozen fruit and/or nuts. We used sliced fig, sliced banana, redcurrants and orange zest

+ Nutritional Information