Easy Buckwheat Porridge

Start your day with a warm, creamy bowl of Easy Buckwheat Porridge, packed with plant protein and a nutty flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: Gluten-Free, Vegan

Calories: 355

Main Ingredients

1 cup raw organic buckwheat groats Ensure you’re selecting whole groats, as kasha is often toasted and will produce a different flavor.
1 cup unsweetened canned coconut milk Adds richness; recommended brand is Native Forest Simple (BPA-free).
2 cups unsweetened almond milk or alternative milk of choice Three Trees almond milk is suggested for a homemade flavor.
1/4 teaspoon Pink Himalayan sea salt or Celtic sea salt Enhances the overall taste.
1 tablespoon pure maple syrup Substitute with coconut butter or Stevia for a sugar-free version.
1 tablespoon raw plain tahini Recommended brands are Soco or Soom for quality.
1 teaspoon ground Ceylon cinnamon Adds a warm, aromatic flavor.
to taste frozen wild or regular blueberries (or fresh summer berries) Provides a burst of juicy sweetness.
to taste additional pure maple syrup or honey (optional) For topping to your sweetness preference.
1 spoonful your favorite nut butter (almond, peanut, walnut) To elevate your porridge.
1 teaspoon bee pollen Adds a delightful, nutritious crunch.

Preparation

Soak the Buckwheat: Place 1 cup of raw buckwheat groats in a jar or container and cover with water. Seal it with a lid and let it sit overnight on the counter.

Morning Preparation

Thaw the Berries: If using frozen blueberries, take them out to thaw while you prepare the porridge. Skip this step if using fresh berries.
Rinse the Buckwheat: Drain and rinse the soaked groats using a fine mesh strainer until the slimy coating is removed. Set them aside.
Heat the Milks: In a large Dutch oven, combine 1 cup of coconut milk, 2 cups of almond milk, and 1/4 teaspoon of salt. Bring this mixture to a boil.
Add the Buckwheat: Once boiling, stir in the rinsed buckwheat groats. Cover the pot, lower the heat to a gentle simmer, and let it cook for about 10 minutes.
Finish with Flavor: Uncover and stir in the cinnamon, tahini, and maple syrup. Mix everything thoroughly. Adjust milk for desired consistency.

Serving

Ladle into Bowls: Pour your porridge into bowls and top with fresh berries, tahini, bee pollen, and an extra drizzle of maple syrup if desired.

This porridge serves as a versatile base; feel free to customize it with your favorite toppings!