Buckwheat is such a warming grain. It’s that deep nuttiness that makes a bowl of this porridge so calming. I know most of us start our days with bowl of oats, but sometimes I find them a little hard on my digestion. Buckwheat is technically a seed (related to sorrel and rhubarb), so I find it feels a little lighter & easier on my system. Thank god, because I’ve really been missing a morning bowl of porridge.

This one is filled with wintry, spiced flavors that make it a little more special than your everyday banana and peanut butter. I love the addition of yogurt on this, because a play on temperature is always a good idea. The warm porridge and cold yogurt is an addicting combination. Maybe, now, it will replace your daily overnight oats ;)

Spiced Buckwheat Porridge with Cashew Yogurt, Mulberries & Maple (Serves 4) Gluten-free, Vegan

1 cup buckwheat groats, soaked for 6+ hours or overnight
2.5 cups almond milk (or your preference)
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1.5 inch piece of ginger, grated
2 tablespoons maple syrup
2 tablespoons coconut oil
2 tablespoons golden flaxmeal
1/2 teaspoon freshly grated nutmeg
1 teaspoon cardamom
2 honeycrisp apples, grated
Cashew yogurt, to serve (or your preference)
Dried mulberries, to serve (about 1/2 cup)
Drizzle of maple or honey, to serve

Add buckwheat to a mixing bowl or jar. Cover with filtered water and soak for 6 hours or overnight. Once groats are soaked, strain and rinse.

In a large saucepan, bring milk and sea salt to a boil, then stir in buckwheat groats, return to boil, then lower to a simmer. Mix in vanilla, ginger, maple, coconut oil, flaxmeal and spices. Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes. If you like your porridge a little “looser” you can always add more milk or water along the way.

Once porridge thickens to desired texture, stir in half the grated apple, then divide porridge among four bowls. Top each bowl with remaining grated apple, a dollop of cashew yogurt, mulberries and a drizzle of maple syrup. Serve immediately!

Finally the weather has started to shift in NYC and it feels like we’re collectively taking a deep sigh. There’s nothing like those first few days when you no longer need AC to sleep and there’s finally a cooler breeze in the air. This is hands down my favorite time of the year.

Now that the summer heat has subsided, I’m starting to feel my oven again. I can appreciate baking and filling my house with those warming smells without worrying about overheating the house (or myself). This granola is the perfect transition treat filled with, not one, but three whole grains. Top with your favorite add-ins or whatever you have on hand, then store in an airtight container. Although this granola technically keeps for over a week, mine never lasts that long ;)

WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA (Gluten-free, Dairy-free) Makes 3 1/2 cups

1 1/2 cup gluten-free rolled oats
1 cup puffed millet
1/2 cup buckwheat groats
1/2 cup raw sunflower seeds
1/2 cup raw almonds, chopped
2 tablespoons chia seeds
2 teaspoons cinnamon
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
1/4 cup extra virgin coconut oil
1/4 cup clover honey
2 tablespoons maple syrup

Preheat oven to 300 degrees.

In a large mixing bowl, mix together the first eight ingredients. Once mixed, add in all wet ingredients. Using your hands, mix together all ingredients to make sure everything is well-coated.

Add to a baking sheet in one even layer. Bake for 15 minutes. Turn off the oven, mix together granola with a spoon, then add back to oven for 5 minutes. Then set granola aside to cool.

Your granola will stay good in an airtight container for about 10 days. Storing in the fridge will help it keep even longer.