SPICED BUCKWHEAT PORRIDGE WITH CASHEW YOGURT, MULBERRIES & MAPLE

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!

STRAWBERRY BUCKWHEAT PORRIDGE WITH COCOA CRUMBLES (GLUTEN-FREE)

With this new Summer heat, there’s no way I’m turning on my oven, not to mention the stove.  These days, it’s mostly salads, smoothies & cold-temp meals (even when the AC is blasting).  That’s part of why I love this porridge so much.  It’s the Summer version of your morning oatmeal, with a crunchy, chocolate-y topping you'll want to make and put on everything.

Strawberry Buckwheat Porridge with Cocoa Crumbles (Serves 4) Gluten-free + DAIRY-FREE

  • 1 cup buckwheat groats
  • 1/2 cup almond milk
  • 1 frozen banana*
  • 2 cups fresh strawberries, chopped
  • 2-3 tablespoons maple syrup
  • 1 teaspoon vanilla extract or 1 vanilla bean, seeded
  • 1/2 teaspoon cardamom
  • 1 orange, juiced
  • 1/2 lemon, juiced
  • Fresh strawberries, to serve

Cocoa Crumbles:

  • 1 tablespoon coconut oil
  • 2 tablespoons honey or maple syrup
  • 1/3 cup gluten-free oats
  • 2 teaspoons cocoa powder
  • 1/3 cup raw sunflower seeds
  • 1/2 teaspoon vanilla
  • Pinch of sea salt

In a mixing bowl, add buckwheat and cover with filtered water.  Set aside for at least 6 hours or overnight. (Make sure to freeze a banana now, if you don’t already have one ready). 

In a small saucepan, heat coconut oil and honey over medium low heat.  Then, add oats, cocoa powder, sunflower seeds, vanilla and a pinch of sea salt .  Cook, stirring often, until mixture thickens and becomes “sticky”.  Lay out mixture on a baking sheet to cool.

In the morning, rinse buckwheat well & drain , then add to a blender with almond milk.  On high speed, blend until smooth and creamy.  Then add, frozen banana, strawberries, maple, vanilla, cardamom & citrus.  Blend until well combined.

Then, divide between 4 ramekins.  Top with fresh sliced strawberries & cooled cocoa crumbles.  For extra sweetness, add a drizzle of maple over top.  Serve immediately!

CREAMY PUMPKIN OAT BRAN

Oat bran may sound like the healthy and responsible choice in the morning, but that doesn’t mean it can’t be delicious!  It’s all about the add-ins and in the fall & winter months, the options are really endless.  I love my oatmeal, oat bran, etc. with tons of warm spices and something special like pumpkin puree or apple butter.  It takes an otherwise average breakfast and turns it into something that feels like a treat.  

CREAMY PUMPKIN OAT BRAN PORRIDGE (Gluten-free, Vegan) Serves 2

  • 1 cup hemp or almond milk
  • 1 cup water
  • 1/4 teaspoon sea salt
  • 2/3 cup oat bran (gluten-free)
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger, ground
  • freshly grated nutmeg

Add almond/hempmilk, water and sea salt to a medium saucepan.  Bring to a boil, then whisk in oat bran very slowly, making sure there are no lumps. 

 Cook over medium heat for 2 more minutes, then remove from heat and cover for 2-3 minutes.

Then, stir in pumpkin puree, maple syrup, coconut oil and spices.  Serve immediately with additional coconut oil and spices to top.