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Buckwheat and Pumpkin Porridge in the Multicooker

Buckwheat and pumpkin simmer in milk for 40 minutes, yielding a naturally sweet porridge without added sugar.

Time
45 min
Serving
334 kcal
Ingredients
≈ $0.75
Protein
11 g

Ingredients

1
  1. 1 Milletpack 800 g ≈ $3.50 50 g
  2. 2 Pumpkin≈ $2.80 per kg 120 g
  3. 3 Milk 2.5%pack 930 ml ≈ $0.91 150 ml
  4. 4 Butterpack 180 g ≈ $1.60 5 g
  5. 5 Sugar 4 g
  6. 6 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Rinse the buckwheat until the water runs clear, then cut the pumpkin2 into 1.5 cm cubes.

  2. Place the buckwheat and pumpkin2 in the pot, pour in milk3 and 50 ml of water per serving, then add sugar and salt.

  3. Set to the 'Milk3 Porridge' or 'Grains' mode for 40 minutes.

  4. Stir, mashing the pumpkin2 slightly, then top with butter4.

Tips

Why it works
Rinse buckwheat to remove bitterness. Unrinsed grains make the porridge taste harsh and gritty. Cut pumpkin into even cubes so it softens uniformly without burning.
Substitutions
Use coconut milk instead of regular milk for a richer taste; swap sugar for 30g mashed banana if you prefer natural sweetness.
Common mistakes
Overcooking turns pumpkin mushy and gray; check after 35 minutes. It should be tender but still hold shape.
Storing and reheating
Eats best fresh but lasts 3 days in the fridge; reheat in the microwave for 2 minutes, stirring once.
Serve with
Pair with a glass of warm chamomile tea for a mild, comforting breakfast.

In short

  • Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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