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Easy Buckwheat Porridge

A delightful gluten-free and vegan breakfast option featuring nutty buckwheat groats, creamy coconut and almond milk, and topped with fresh berries.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw organic buckwheat groats Not to be confused with kasha; found in bulk bins.
  • 1 cup unsweetened canned coconut milk Choose a quality brand free of gums and additives.
  • 2 cups unsweetened almond milk You can opt for any preferred plant-based alternative.
  • 1/4 teaspoon Pink Himalayan sea salt Enhances flavor and is loaded with trace minerals.
  • 1 tablespoon pure maple syrup Can be substituted with coconut cream or Stevia.
  • 1 tablespoon raw plain tahini Adds a delightful nuttiness to the porridge.
  • 1 teaspoon ground cinnamon Ceylon cinnamon is preferred for its sweetness.
  • To taste Frozen wild blueberries (or fresh summer berries) Brings sweetness and added nutrients.
Optional Toppings
  • To taste Pure maple syrup or honey For an extra sweetness.
  • 1 spoonful Almond, walnut, or peanut butter For added flavor.
  • To sprinkle Bee pollen For an extra nutritional boost.

Method
 

Preparation the Night Before
  1. Soak the buckwheat: Place 1 cup of raw buckwheat groats in a jar, cover with water, seal, and let sit overnight.
In the Morning
  1. Thaw the berries if using frozen; allow to thaw while preparing the porridge.
  2. Rinse the soaked buckwheat groats under cold water until the slimy coating disappears.
  3. In a large Dutch oven, combine coconut milk, almond milk, and salt. Bring to a gentle boil.
  4. Stir in the rinsed buckwheat groats. Cover, reduce heat to low, and simmer for about 10 minutes.
  5. Uncover and mix in cinnamon, tahini, and maple syrup. Adjust consistency as desired.
Serve
  1. Ladle porridge into bowls and top with fresh berries, tahini, bee pollen, and an extra drizzle of maple syrup.

Notes

Porridge thickens as it sits, so enjoy shortly after cooking. Leftovers can be stored for up to 4 days and reheated with a splash of milk.