Hearty Breakfast Porridge
Recipe Source: Alyssa Clare
Makes: Approx. 2 full size or 4 small servings
1/4 cup Buckwheat Groats
1/4 cup Quinoa
1/2 cup Steel Cut or Thick Rolled Oats
1 Tbls Lemon Juice
1 1/2 cups warm water
2 cups Coconut Milk (or other combination of nut milks)
Extra cup of liquid as needed
1/2 tsp Cinnamon
1/2 tsp ground Cardamom
1" fresh Ginger grated
1/4 tsp ground Turmeric
1/2 tsp Sea Salt
1 Tbls each Flaxseeds, Chia seeds, Hemp (hearts) seeds
1/4 cup Golden Raisins
1 cored Apple, chopped
1 tsp real Vanilla extract
Toasted Sunflower Seeds
Real Maple Syrup or Raw Honey to sweeten
Dollop of Coconut Butter (like this from Artisana)
Place groats, oats, and quinoa in bowl with warm water and lemon juice. Let sit overnight. (Soaking grains & legumes is important for making them digestible)
In morning drain grain mix and rinse.
Stovetop: Combine rinsed “grains”, milk, seasoning, seeds, and fruit in saucepan. Bring to a boil then reduce heat to simmer and cook covered until thick and soft, adding more liquid as needed. (Approx 20 minutes) Add vanilla and stir.
*Instant Pot: Combine rinsed “grains”, milk, seasoning, seeds, and fruit in pot. Cook on high for 10 minutes. Quick Release method. Add vanilla and stir.
Place in bowls, garnish as desired, and enjoy!
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