My sister and I start almost every morning with either hot oatmeal or overnight oats. We're obsessed with oatmeal, no matter how it's made. Usually, we stick to the same thing, but this morning, we decided to try buckwheat porridge for breakfast. For this recipe, we used buckwheat groats and quinoa flakes, which created a delicious and nutty flavored porridge.
Buckwheat and quinoa are nutrient rich grains, and are packed with vitamins, fiber, protein, minerals and iron, and many additional benefits for your body. These grains are guaranteed to keep you fuller for longer, and keep your energy levels sustained throughout the morning. We found our buckwheat groats and quinoa flakes at Whole Foods, but these grains can be found at other local health food markets and some regular grocery stores.
Cook time: 5 minutes Serves: 1-2
1 cup almond milk (add more if needed)
1/2 cup buckweat groats
1/8 cup quinoa flakes
1/2 cup raspberries
1 tsp maca powder
1 tbsp chia seeds
1/4 tsp cinnamon
1 tsp vanilla extract
Toppings: Fresh fruit, coconut, Natierra's freeze dried bananas and cacao nibs, and
Big Slice Apple's Berry Chia Seed mix.
1. Pour buckwheat groats and quinoa flakes into almond milk in a cooking pot. Simmer on stove for 5-10 minutes, or until the buckwheat becomes soft and tender. Adjust liquid measurements as needed.
2. Stir in the raspberries, vanilla, cinnamon, and maca powder. Stir in the chia seeds once the porridge is removed from the stove.
3. Serve in bowls topped with atierra's freeze dried bananas, cacao nibs, raspberries, strawberries, and shredded coconut if desired.
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