Instagram Series: A creamy and luscious buckwheat porridge spiced with cinnamon and vanilla. A delicious and easy oatmeal alternative for any busy morning (even though its called 'buckwheat' - it's gluten free). Photo via my Instagram @8thandlake
Buckwheat Porridge – kind of a misleading name for something that is actually gluten-free and one of the easiest breakfasts, mirroring your traditional oatmeal. If you’re as much of an oatmeal aficionado as I am (one look at my instagram feed and its pretty clear how deep my obsession runs) then this is a porridge that you will greatly appreciate. One that checks all the boxes - it’s creamy, nutty and warming with a neutral flavor profile, letting you have your way with it, adding in any flavor you fancy.
The inspiration for this breakfast came after too many mornings sitting by the window, slouching at the round table in my kitchen, feeling utterly wiped just by eating a bowl of porridge. I love porridge. I eat it everyday. I think about it before I sleep. I get excited to start the day with a steaming bowl of porridge. Its versatile, lovely, and reminds me of the calm mornings back in college when my roommate would stew oatmeal with cinnamon sticks and our house would absorb that intoxicating scent oh so well. But then again, oatmeal just doesn’t sit well with me, always causing discomfort. And I’d reach to say that some of you have the same reaction?
That’s why I started playing around with buckwheat. Think of buckwheat as a cousin to steel cut oats – they’re both hearty, a little thicker, a tad chewy, and take a few extra minutes to cook. Having a brief tryst with buckwheat porridge, I am more than satisfied with the change to my breakfast staple. Buckwheat, steeped in coconut milk, spiced with vanilla powder and cinnamon sticks highlight its versatility and a breakfast to remember. One to think about before you lay your head to rest and one that gets you out of bed, excited to start a day with yet another bowl of porridge.
Prep Time: 5 minutes | Cook Time: 15-20 minutes
Ingredients for the Buckwheat Porridge
- 1 cup raw buckwheat
- 1 cup full-fat coconut milk
- 1 banana
- 1 cup water
- 2 cinnamon sticks
- half teaspoon vanilla powder (optional but so good!)
- 1 teaspoon coconut oil
- 1 tablepoon honey or maple syrup
Start by rinsing the buckwheat. Then add buckwheat to a medium saucepan with the coconut milk, cinnamon sticks and water, and cook on low for about 15 minutes. Stirring a few times in between so that it doesn't stick to the bottom. Now mix in the coconut oil, sweetener and discard the cinnamon sticks. Top with lots and lots of fruit and enjoy!
Happy weekend you guys! I hope you make it out to your local market to scoop up some buckwheat! Many of the markets in SF sell buckwheat in bulk, which usually means that its cheaper :) I tend to cook with the raw and organic variety. Either way, I hope you get to experiment with a little buckwheat this weekend!
Lots of love from the West Coast,