Vanilla Pistachio Porridge

Serves: 2-3


1 cup raw buckwheat groats, soaked overnight
1⁄2 cup non-dairy milk, your choice
2 tablespoons pure maple syrup
1⁄2 teaspoon ground cinnamon
1 vanilla bean, seeds scraped out, or 1 teaspoon vanilla extract
1 tablespoon chia seeds or ground ax Pinch sea salt
1⁄4 cup unsweetened shredded coconut
1⁄4 cup shelled pistachios (or other nut)
1 cup fresh berries, your choice


1. Drain and rinse the buckwheat groats
2. Place the buckwheat groats in a food processor or high speed blender and pulse until the groats are just broken down. Add the milk, maple syrup, cinnamon, vanilla, chia/ ax, and sea salt, and process until you get a smooth consistency, about 30 seconds. Pulse in the coconut and pistachios until they are incorporated, but don’t overblend.
3. Divide porridge into bowls and top with fresh berries.


Simple, satisfying and oh so easy. Just remember to soak your buckwheat groats and you’re good to go. Make ahead tip: You can do steps 1-2 and store in the fridge or freezer for quick and easy breakfasts on the go. Love it? Double the recipe! It will stay good in the fridge for 5 days.