This buckwheat porridge is such a pleasing and refreshing breakfast on a warm morning. London has seen some glorious weather this last month and I’ve enjoyed eating cooling and light meals. I need to make the most of it before the weather turns cold again!
All you need to do is soak the buckwheat in some milk overnight and then blend it all up in the morning and add fresh fruit. This is a wonderful choice when the weather is warm and you don’t fancy standing over the stove making regular porridge with oats. It’s filling, nutritious and always gives my body a burst of energy to take on the day’s activities.
Raw Buckwheat Porridge
Prep time
Total time
Serves: 2
Ingredients
- 1.5 cups buckwheat groats
- 1 cup almond milk
- ½ cup water
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon vanilla powder
- Toppings
- Strawberries, sliced
- Banana, sliced
- Apple, chopped
- Walnuts, chopped
Directions
- Add buckwheat to a bowl with the milk, water, cinnamon, vanilla & maple syrup. Cover and put in fridge overnight
- Add buckwheat mixture to a blender and blend on high for a couple of minutes until smooth and creamy
- Chop up fruit and walnuts
- Pour buckwheat porridge into bowls and top with the fruit and nuts
Notes
Add more liquid (milk or water) when blending if needed
Mmm, delicious and healthy breakfast 😉