Spiced Buckwheat Breakfast Porridge

This spiced buckwheat breakfast porridge is a cozy hug in the morning. The spices feel grounding and warming, are anti-inflammatory, and have several other health benefits to boot. It’s perfect this time of year when I want something warm. My other warm go-to is stewed apples. Up until lately, I’ve wanted to make a version of buckwheat “oatmeal”, but just never got around to it. Now that I’m paying more attention to different foods and their affect on blood sugar, it was the perfect time to start making it. Buckwheat has a lower glycemic index than oats do meaning it’s better for blood sugar. Buckwheat is also a gluten-free seed, not a grain, which many of us have an easier time digesting. It also contains all 9 essential amino acids making it a complete plant protein. You can find organic buckwheat groats in bulk bins at grocery stores or buy organic bags on Amazon.

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Spiced Buckwheat Breakfast Porridge

This spiced buckwheat breakfast porridge is like a cozy hug in the morning. The spices make the porridge feel grounding and warming, they are anti-inflammatory, and have several other health benefits to boot.

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Servings: 4

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 1 cup organic buckwheat groats presoaked in a bowl of water in fridge overnight for 12 + hours
• 2 cups almond milk
• 1 cup water
• 1 tsp Ceylon cinnamon
• 1 tsp pumpkin spice
• 2-3 saffron threads if you happen to have (I add for the health benefits)
• 1 tsp ground turmeric
• 3 grinds on the pepper mill to help activate turmeric
• 1 tsp ground ginger
• 1/2 tsp ground clove
• pinch vanilla bean powder or 1/4 tsp vanilla if your milk doesn't have vanilla in it already
• sweeten to taste with your preferred choice monk fruit, honey, maple syrup, date syrup
• optional 1 scoop pumpkin seed protein powder (I add) – makes it more filling – linked below
• optional sprinkle of bee pollen – linked below
• optional drizzle of almond butter, macadamia nut butter, or tahini (I use tahini as I like the more bitter, nutty taste)

Method

 

1. Soak buckwheat groats overnight for 12+ hours.
2. In the morning, drain and rinse in a fine mesh strainer. Be sure to rinse them well to remove coating.
3. In a large pot on the stovetop, add the milk, water, and spices and bring to a simmer.
4. At the start of the simmer add in the rinsed buckwheat groats.
5. Cover and cook for 10 minutes. stirring halfway to prevent the groats from sticking to the bottom of the pot.
6. Uncover and give it a good stir.
7. Scoop just shy of one cup into each serving bowl. This makes about 4 servings. I use half day of and store the other half in a 16 oz glass wide mouth mason jar. Come the next morning I just heat up on the stovetop with a little milk.
8. Now this is where you customize your bowl to your liking. Stir in your sweetener of choice and possibly mix in a scoop of pumpkin seed protein powder to make it more filling. I use it and find it neutral enough to be mixed in. Possibly top with a drizzle of nut butter or tahini and sprinkle in some bee pollen. Put your hands around your bowl, pause, take a moment to take 3 deep breaths, say a gratitude prayer, and enjoy. Xx

Notes

www.herhealthystyle.com

Pumpkin Seed Protein Powder 

ShopMy product picks 

Beepollen

Large stovetop pot 

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