Buckwheat Porridge

Creamy buckwheat porridge with almond butter, and blueberries. A high-protein, make-ahead vegan breakfast that’s filling and gluten-free.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Soaking time 8

Total Time 8 15

Servings serve

Calories 421kcal

Ingredients

⅓ cup raw buckwheat Approx. 57g (see notes for more info)
⅛ tsp salt Approx. 0.6g
1 cup unsweetened soy milk Or other plant-based milk. Approx. 240ml
½ tsp ground cinnamon
½ tbsp maple syrup Approx. 10g
½ tbsp almond butter For toppings; Approx. 8.5g
½ cup frozen blueberries For toppings; Let thaw before serving. Approx. 70g

Instructions

Add the buckwheat groats and salt to a bowl and cover with 2 cups of water. Let soak at room temperature overnight (6–10 hours).
In the morning, remove the blueberries from the freezer and let them thaw at room temperature.
Drain and rinse the soaked buckwheat well. The soaking water will be slimy—this is normal.
Add the buckwheat, soy milk, cinnamon, and maple syrup to a small saucepan. Bring to a gentle simmer over medium heat.
Cook for 5–10 minutes, stirring frequently, until the mixture thickens and the buckwheat is tender but still holds its shape.
Transfer to a serving bowl and top with almond butter and thawed blueberries. Serve warm.

Notes

Ingredient note: Raw buckwheat are also called hulled buckwheat, buckinis, or groats. They should be pale with a slight green tinge. Avoid toasted buckwheat (kasha), which is darker and reddish in color.

Nutrition