Overnight Buckwheat Porridge

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  • 2 cups raw buckwheat groats soaked overnight, drained, and rinsed
  • 1 cup almond milk or coconut or hemp milk
  • ΒΌ cup pure maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp ground flax seeds
  • 2 tbsp almond butter or sunflower seed butter
  • pinch sea salt
  • unsweetened coconut shredded
  • 1 cup fresh berries your choice
  • 1 banana sliced
  • Place the soaked buckwheat groats in a food processor and pulse a few times to break down.
  • Add the non-dairy milk, maple syrup, cinnamon, vanilla, flax, almond butter, and salt, and process until the mixture has a smooth consistency.
  • Pulse in the coconut. Divide porridge into four bowls and serve, topped with fresh berries and sliced bananas. Delicious served cold in the summer or heated up in the winter; stores well in the fridge!