Living in sunny California a hot porridge is not the number one breakfast one would crave for. Years ago on a trip to Berlin, overnight oats featured everyday on the breakfast buffet, the locals would eat bowls of this delicious porridge and needless to say I got hooked. When I got back I learnt the recipe for refrigerated overnight porridge and it was a hit in our family. This porridge goes one step further, it gave me a whole new way of using buckwheat other than in savory dishes that I usually use it for. I love buckwheat groats and soaking them like here aids in optimum utilization of the nutrients in the grain.
Raw Buckwheat Porridge with Walnuts and Seasonal Fruits
Serves 4
- 1 cup mango/ papaya/ berries/ stone fruit like peach, apricots / fall fruit like apples or pear cored ( about 2-3 stone or fall fruits if you choose them )
- 1 cup plant milk + more as needed
- 1 cup raw hulled light-colored buckwheat groats rinsed
- 2-3 tablespoons raw walnuts + water for soaking
- 1/2 tsp ground cardamom or cinnamon or skip if you prefer mild
- 1/2 tsp vanilla extract
Toppings
- Chopped nuts
- Pomegranate arils
- goji/ chia/ sunflower seeds/ bee pollen
- nut butters
- cacao nibs
Rinse the buckwheat groats, drain and place in a bowl with walnuts covered with nut or plant milk. Next morning place it in a food processor along with fruit pulp spices and vanilla. Blitz to a smooth puree. You may need to add more milk or water to thin out. Pour into clean to go jars. Top with your choice of healthy toppings.
Recipe adapted from greenkitchenstories.com
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