Thanks to the arrival of summer’s heat, there’s no way I’m turning on my oven or firing up the stove. These next few months will be all about salads and smoothies (even when the AC is blasting). That’s why I love this porridge so much: it’s the summer version of your morning oatmeal, with a crunchy, chocolate-y topping.
I know it looks like a smoothie, but its protein-packed nutritional magic will keep you full until lunch. For the cooler months, you can cook buckwheat just like oatmeal for a nutty, creamy porridge. You heard it here first – buckwheat is the new oatmeal.
For the Porridge:
- 1 cup buckwheat groats
- 1/2 cup almond milk
- 1 frozen banana*
- 2 cups fresh strawberries, chopped
- 2-3 tablespoons maple syrup
- 1 teaspoon vanilla extract or 1 vanilla bean, seeded
- 1/2 teaspoon cardamom
- 1 orange, juiced
- 1/2 lemon, juiced
- Fresh strawberries, to serve
For the Cocoa Crumbles:
- 1 tablespoon coconut oil
- 2 tablespoons honey
- 1/3 cup gluten-free oats
- 1/3 cup raw sunflower seeds
- 1/2 teaspoon vanilla
- Pinch of sea salt?
- In a mixing bowl, add buckwheat and cover with filtered water. Set aside for at least 6 hours or overnight. (*Make sure to freeze a banana now, if you don’t already have one ready).
- In a small saucepan, heat coconut oil and honey over medium low heat. Then, add oats, sunflower seeds?, vanilla and a pinch of sea salt?. Cook, stirring often, until mixture thickens and becomes “sticky”. Lay out mixture on a baking sheet to cool.
- In the morning, rinse buckwheat well & drain?, then add to a blender with almond milk. On high speed, blend until smooth and creamy. Then add frozen banana, strawberries, maple, vanilla, cardamom & citrus. Blend until well combined.
- Divide between 4 ramekins. Top with fresh sliced strawberries & cooled cocoa crumbles. For extra sweetness, add a drizzle of maple over top. Serve immediately!