This morning, if you need a substantial, comforting breakfast without the guilt, try this nutrient dense bowl of spiced buckwheat porridge with cashew yogurt, mulberries, and 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, and Maple Breakfast BowlJulia Gartland
- 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!
Food & Lifestyle Photographer based in Brooklyn, NY. I cook, shoot and eat (gluten-free). http://www.sassy-kitchen.com | http://www.juliagartland.com