Easy Buckwheat Porridge
A delightful and nourishing gluten-free and vegan porridge rich in plant protein, perfect for busy mornings.
Ingredients
Main Ingredients
- 1 cup raw organic buckwheat groats Avoid kasha; use raw versions.
- 1 cup unsweetened canned coconut milk Choose BPA-free brands.
- 2 cups unsweetened almond milk Can use your preferred milk.
- 1/4 teaspoon Pink Himalayan sea salt Also suitable: Celtic sea salt.
- 1 tablespoon pure maple syrup Optional: can substitute with coconut butter or Stevia.
- 1 tablespoon raw plain Tahini Adds richness and complexity.
- 1 teaspoon ground cinnamon Ceylon cinnamon recommended.
- 1 cup frozen or fresh berries For topping; choose wild blueberries or fresh summer berries.
- 1 teaspoon bee pollen Nutrient-rich topping.
Instructions
The Night Before: Soak the Buckwheat
- Add 1 cup of raw buckwheat groats to a jar or container. Cover with water, seal tightly, and leave on the counter overnight.
In the Morning: Prepare the Porridge
- If using frozen blueberries, take them out to thaw.
- Drain and rinse the soaked buckwheat groats until the slimy coating is gone.
- In a large Dutch oven, combine 1 cup of coconut milk, 2 cups of almond milk, and 1/4 teaspoon of salt. Bring to a boil.
- Once boiling, stir in the rinsed buckwheat groats. Cover and reduce heat to low, letting it simmer for 10 minutes.
- Remove the lid and stir in the cinnamon, tahini, and maple syrup. Mix thoroughly and adjust consistency with additional milk if needed.
Serve Your Porridge
- Ladle the porridge into bowls and top with fresh berries, a drizzle of tahini, bee pollen, and optional maple syrup.
Notes
The porridge thickens as it sits. For a looser, creamier texture, add toppings like berries or tahini right away. Leftovers can be effectively stored in an airtight container in the fridge for up to 4 days.