Easy buckwheat cranberry porridge, a delicious gluten free breakfast option for this time of year!
I recently picked up some buckwheat groats as I’ve been wanting to experiment with this gluten free “pseudo-grain.” I’ve been loving it toasted and used as a topping for smoothie bowls, as part of granola bars, and now as this fall-winter inspired porridge!
If the name confuses you because it has “wheat” in it, it is in fact gluten free! Also high in protein, fibre and magnesium (can help with PMS, necessary for energy production in our bodies, and essential for good bone health!).
Soaking the buckwheat groats is optional, but I recommend doing so, as the acidic water that we soak them in helps aid in digestion. You can read more about why soaking nuts and grains (and pseudo-grains!) is important in a previous post (and learn how to make crispy nuts at the same time!).
Easy Buckwheat Cranberry Porridge
Serves 3-4 // Vegan, Refined Sugar-Free, No Sugar Added, Gluten Free, Dairy Free
1 cup buckwheat groats, soaked overnight
1 Tbs of lemon juice or apple cider vinegar
1/2 cup milk of choice, more if necessary
1 1/2 cups fresh or frozen cranberries
Pinch of salt
2-3 Tbs of maple syrup or honey (optional)
Optional pictured toppings:
Shredded or Flaked Coconut
Fresh or Thawed cranberries
Drizzle of Maple Syrup or Honey
Add buckwheat groats to a bowl with lemon juice or apple cider vinegar. Cover with water and soak them overnight (ideally 7-8 hours).
In the morning, drain and rinse groats. Blend together buckwheat groats, 1/2 cup milk, bananas, cranberries, salt, and sweetener if desired in a blender or food processor then pour into a pot.
Bring mixture to a boil, then simmer for 5 or so minutes until warmed through. Add more milk if you want to thin it out. Add sweetener of choice if desired.
Serve into bowls, and top with your desired toppings! Enjoy!
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Styling inspired by Cup of Jo!