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Easy Buckwheat Porridge

A creamy and nutty buckwheat porridge made with coconut and almond milks, perfect for any breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Vegan
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup raw organic buckwheat groats Look for them in bulk bins at most grocery stores.
  • 1 cup unsweetened canned coconut milk Native Forest Simple is recommended; it contains no artificial additives.
  • 2 cups unsweetened almond milk Recommended: Three Trees almond milk for a close-to-homemade taste.
  • 1/4 teaspoon Pink Himalayan sea salt Enhances the dish’s flavor without overpowering.
  • 1 tablespoon pure maple syrup Optional; can substitute with coconut butter or Stevia.
  • 1 tablespoon raw plain Tahini Add creaminess and depth; recommended brand: Soco.
  • 1 teaspoon ground cinnamon Ceylon cinnamon is preferred for its warm, aromatic quality.
  • frozen wild or regular blueberries For a burst of juicy flavor; fresh berries also work well.
  • pure maple syrup or honey For additional sweetness if desired.
  • optional toppings (almond, walnut, or peanut butter, bee pollen) Add for an extra health boost.

Method
 

Preparation
  1. Soak the buckwheat by adding 1 cup of raw buckwheat groats to a jar or container, covering them with water, sealing with a lid, and leaving it on the counter overnight.
  2. In the morning, drain and rinse the soaked groats with water until free of slime. Set aside.
  3. If using frozen blueberries, take them out to thaw. Fresh berries can skip this step.
Cooking
  1. In a large Dutch oven, combine 1 cup of coconut milk and 2 cups of almond milk, add 1/4 teaspoon of salt, and bring to a boil over medium heat.
  2. Once boiling, stir in the rinsed buckwheat groats, lower the heat, cover, and simmer gently for about 10 minutes.
  3. After 10 minutes, uncover and stir in ground cinnamon, tahini, and maple syrup. Mix well.
  4. Turn off the heat. For looser porridge, add a splash of milk; for thicker, simmer uncovered for a few more minutes.
Serving
  1. Ladle the porridge into bowls and add toppings like fresh berries, tahini, bee pollen, and a drizzle of maple syrup.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Consider pre-portioning for grab-and-go breakfasts. Reheat with a splash of milk. You can experiment with spices, nut butters, or sweeteners.