Strawberry Buckwheat Porridge
We are losing an hour of sleep today so I am in need of extra motivation to get the morning started. Voila, Strawberry Buckwheat Porridge! This breakfast is so quick to pull together and I really appreciate the extra time that it gives me back. I have to admit, the first time I had raw soaked buckwheat, I couldn’t decide if I loved the texture. But bite after bite, it won me over. It’s a wonderful way to change up the oatmeal scene. It doesn’t hurt that buckwheat is good for your to boot, easy to prepare and cheap!
Buckwheat is a seed and is in no way related to wheat! Surprise! These tiny groats are gluten-free and rich in manganese, magnesium and copper while also giving a dose of B6, pantothenic acid, niacin, folate, thiamin and choline. Let’s not discount the fiber hiding in these tiny nuggets, which helps lower blood sugar and reduce food cravings! No FOMO here diving into this bowl of porridge.
Strawberry Buckwheat Porridge
You need:
- 1 1/4 cup buckwheat groats divided into
- 1 ripe banana
- 1 cup hulled strawberries (plus more for topping)
- 5 tbl coconut milk (from the can)
- 1 tbl smooth almond butter
- 1 tbl chia seeds
- 1 tbl honey
Get cooking:
- Place groats in a bowl and cover with water. Cover and let sit overnight.
- Place groats (which will be slimy) in a sieve and rinse thoroughly until the water runs clear.
- Add 1 cup of the groats to a blender (set the remainder aside) with the remaining ingredients. Blend until everything is very creamy.
- Add the remaining soaked groats to the mixture and stir to combine. These gives the porridge some texture.
- Top with extra strawberries, pepitas and and raisins.
Keeps well in the fridge for 4 days.
