This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day!
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I set out to make a raw buckwheat smoothie one morning, so I put the buckwheat groats to soak overnight. In the morning there was a chill in the air and I no longer fancied a smoothie for breakfast. It felt more like a porridge kind of morning. So after blending up my smoothie I decided to warm it up on the stovetop and this delicious creamy buckwheat porridge was born. It’s on the same creamiest level as my Millet Porridge and Soaked Coconut Oil Oatmeal but it’s heartier.
Whenever I make pumpkin puree I usually freeze a batch in ice cube trays. I had a couple cubes defrosted in the fridge and couldn’t resist swirling it into this porridge. It is fall after all!
Let’s talk about buckwheat for a moment shall we. Someone once commented on my Newbie Gluten Free Bread on Pinterest ‘How is this gluten free if there’s buckwheat in it’ . That made me realise that a lot of people assume that buckwheat is a relative of wheat. But alas it is not. Buckwheat isn’t a cereal grain, it’s a fruit seed, making it a suitable grain substitute for people who are sensitive to wheat or other grains that contain protein glutens. So rest easy my gluten free friends.
If you have never used buckwheat before here are some ideas to get you started:
I have even sprouted buckwheat groats to add to my salads.
Of course you can enjoy this recipe as a smoothie as I originally intended but if it’s cold out I can’t think of anything better than this creamy, rich and filling porridge.
Make sure you follow my Breakfast board on Pinterest for more inspiration!
- ¼ cup / 50gbuckwheat groats
- 10 raw Brazil nuts / cashews or macadamia nuts for maximum creaminess
- 1 cup/ 250ml water
- ½ banana
- 1 tablespoon nut or seed butter (I use homemade)
- 1 teaspoon chia seeds
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons cooked pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon raw honey
- Soak buckwheat groats overnight.
- In the morning strain and rinse the soaked groats well.
- Place them in a blender.
- Add water and all remaining ingredients.
- Blend until smooth.
- Pour into a small saucepan and warm through on the stovetop. Keep an eye on it as it thickens quickly! You may also microwave on high for one to two minutes.
- Dress with pumpkin swirl or preferred toppings. I also like bananas, seasonal fruit and Omega seed sprinkles.