I have a new breakfast porridge obsession. Buckwheat Porridge. Now I know you like blueberry buckwheat pancakes, right? Well take even more of that buckwheat goodness and make it into a whole food porridge using buckwheat groats. And don’t let the “groats” part scare you – think of these gluten-free gems as tiny, delicious diamonds! Top this porridge with your favorite hot cereal goodies and a brand new grain-free breakfast feast is created for your busy morning cereal rotation. Because oats everyday can get quite boring – nutritionally and taste-wise! Get this simple vegan recipe and make it your own.
I love hot cereal for breakfast. But instead of all oats all the time I find new grains (and seeds) to use. I love Farro Porridge with berries, recipe on Healthy. Happy. Life. – and now buckwheat is another hearty option.
Buckwheat porridge has a unique earthy, rustic flavor- add plenty of sweet dried or fresh fruits to counteract that natural nuttiness of this seed.
Finding Groats. I was pleasantly surprised when I found that I could easily buy raw buckwheat groats at Whole Foods – and many supermarkets carry them in their dry goods bulk bins. Groats look like tiny diamond-cut grains. Although they are actually not grains at all but rather seeds.
Buckwheat is a nutrition superstar. It contains plentiful amounts of vitamins and minerals and nutrients like fiber, protein, iron, niacin, manganese, phosphorus, potassium, zinc, copper and magnesium. Those cute little groats can be toasted for a more nutty-tasting porridge (a bit less bitter) or they can simply be boiled and simmered into a creamy oatmeal-like mixture.
There are actually a wide variety of ways to prepare hot or cold buckwheat porridge. Some methods include doing an overnight soak and quick heated simmer, other ways involve toasted “kasha” groats and you can even have raw or sprouted preparations.
But for now, lets start with something simple and delicious.
Simple Buckwheat Porridge for Breakfast
Makes: about 4 servings
- 2 cups water
- 1 cup buckwheat groats
- 1/2 teaspoon salt
- 2 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup soy creamer or soy milk (almond or hemp will also work)
I like adding to the cooked porridge:
- Golden mulberries or raisin or chopped dates
- Handful flax seeds
- 2 tablespoon chia seeds
- Spoonful of almond butter
- Sliced banana
- Raw pistachios
- Few sliced peaches, frozen or fresh (other fruits and nuts are welcome!)
- Add the water and groats to a soup pot.
- Add in the salt, cinnamon, maple syrup, vanilla. Bring to a boil, cover with lid and reduce to a simmer.
- Allow groats to simmer for at least ten minutes – check the texture of the groats. They should be squishy, but not mushy or too watery.
- Once the groats have cooked to a tender state with all the water absorbed, add in the soy milk or creamer and continue to simmer with the lid off.
- Add in the chia seeds, flax seeds and dried fruit – and anything else that you want to melt into the porridge. A spoonful of vegan buttery spread is also nice.
- Simmer until nice and thick. Then turn off heat. I like to allow my groats to col and thicken about ten minutes before serving.
- Serve with fresh or thawed fruit, another splash of soy milk and some optional spices and nuts on top.