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 Bowl
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Warm, spiced buckwheat porridge topped with cashew yogurt, mulberries, and a drizzle of maple syrup. A hearty and healthy breakfast bowl.
Ingredients
- 1 cups (237 ml) buckwheat groats
- 2.5 cups (592 ml) almond milk
- 0.5 tsp sea salt
- 1 tsp vanilla extract
- 1.5 inch piece of ginger
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp golden flaxmeal
- 0.5 tsp freshly grated nutmeg
- 1 tsp cardamom
- 2 honeycrisp apples
- Cashew yogurt
- Dried mulberries
- Drizzle of maple or honey
Instructions
- Add buckwheat to a mixing bowl or jar. Cover with filtered water and soak for 6 hours or overnight. Once soaked, strain and rinse.
- In a large saucepan, bring milk and sea salt to a boil.
- Stir in buckwheat groats, return to a boil, then lower to a simmer.
- Mix in vanilla, ginger, maple syrup, coconut oil, flaxmeal, and spices.
- Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes. Add more milk or water if desired.
- Once porridge thickens to desired texture, stir in half the grated apple.
- Divide porridge among four bowls.
- Top each bowl with the remaining grated apple, a dollop of cashew yogurt, mulberries, and a drizzle of maple syrup.
- Serve immediately.
Notes
- For a smoother porridge, blend a portion of the cooked buckwheat before adding the grated apple.
- If you don’t have almond milk, substitute with another plant-based milk like oat milk or soy milk.
- Leftover porridge can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 7
- Carbohydrates: 50
- Fiber: 10
- Protein: 10
Frequently Asked Questions
Can I substitute the cashew yogurt with a different type of yogurt?
Yes, you can use any plant-based yogurt or dairy yogurt of your choice, but keep in mind that the flavor and creaminess may vary.
What can I use instead of mulberries if I can’t find them?
You can substitute mulberries with dried fruits like raisins or goji berries, or fresh fruits like blueberries or raspberries, depending on your preference.
How can I adjust the spices in the porridge to suit my taste?
Feel free to increase or decrease the amount of spices like cinnamon or nutmeg according to your preference, but start with the suggested amounts to maintain balance.
