Overnight Buckwheat Porridge

Suggested Toppings -This porridge is a base recipe, and you will need to add a bit of sweet to it Fresh fruit such as; strawberries, blueberries, smashed raspberries, pomegranate seeds, blackberries or sautéed cinnamon apples I also use frozen fruit and just leave it out overnight on the counter in a strainer set over a small bowl to capture the juice. Blackberry chia compote – no added sugar – I do this in the fall and winter months where there isn’t fresh fruit, as it uses frozen berries Spoonful of almond butter, walnut butter or peanut-butter Tahini, dates

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

*Note: You will have to soak the buckwheat groats ahead of time, for at least 6 hours, and they can soak up to 20 hours. Soaking the groats enlivens the grain, activating nutrients, as well as making them more digestible.

Step 2

Soaking groats: The day/morning (think 24 hours ahead) before you're going to eat the porridge, put 1 cup buckwheat groats and 2-3 cups filtered water (optional, but recommend add 1 tablespoon apple cider vinegar, or lemon juice) a into a glass container fit with a lid. Let groats soak on the counter all day at room temperature until nighttime (this is when you will assemble the porridge together in the pan). This may all seem like a pain, and an extra step, but it takes 2 minutes, and you will get used to the routine, and it will become a habit.

Step 3

You will notice that the soaked buckwheat groats look a bit goopy and slimy, but that will go away after you rinse them. Pour soaked buckwheat groats into a fine mesh strainer and rinse under cold running water, tossing them around with your hands, until most of the sliminess is gone.

Step 4

Get out a large pot, or dutch oven (I used my dutch oven) fit with a lid (smaller pot if making the half batch). To the pot, add rinsed buckwheat groats, coconut milk, almond milk, chia seeds, hemp seeds, vanilla, cinnamon, and salt. Give mixture a good stir to combine, cover with lid, and let sit overnight in the fridge.

Step 5

In the morning, the porridge will look pretty much the same as it did the night before. Give porridge a good stir and set the pot (uncovered) over medium-high heat, stirring occasionally, until the porridge bubbles and comes to a boil. You want to make sure to stir the porridge to prevent it from sticking to the bottom of the pan, and the chia from clumping.

Step 6

Lower the heat to medium-low, and cook, stirring occasionally, until porridge thickens, and is heated through. The whole process takes 10-15 minutes.

Step 7

Serve the porridge into individual bowls, add sweetener of choice, and top with the suggested toppings, or your toppings of choice. Enjoy!

Step 8

Store the leftovers in a sealed container in the fridge. Leftovers will last 2-3 days.

Step 9

Reheating leftovers: The porridge will thicken up to a big clump due to the chia, it isn’t pretty, but don’t fret, as all you need to do is add a bit of almond milk, or water to the mixture and it will get back to it’s porridge-like consistency. To re-heat the leftovers, put desired amount of porridge into a sauce pan along with some almond milk, or water (to thin it out) and set it over medium-low heat, stirring occasionally until heated through.

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