After packing up our kitchen last weekend, I came across a package of buckwheat groats that I never used. I bought them a while ago with the intent of making a warm breakfast cereal, but I completely forget about it. So, on Father’s Day, I researched several recipes before coming up with my own, and made my husband and I nice warm bowls of buckwheat porridge with fresh blueberries. It was such a good, hearty breakfast, especially since buckwheat contains quite a bit of protein! My husband loved it, in fact he requested we make it more often, especially during the Fall and Winter.
- 1 cup buckwheat groats
- 1 Tbs coconut oil (or coconut butter)
- 2 1/2 cups milk (any kind)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tsp raw honey
- pinch of salt
- 3/4 cup fresh blueberries
- Mix buckwheat groats, coconut, milk, cinnamon, vanilla, honey and salt in a medium saucepan and bring to a boil.
- Once it is boiling, turn the heat to low and let simmer (stirring occasionally) for 40-50 minutes, or until all liquid is absorbed and the buckwheat is soft.
- Stir in fresh blueberries.
- Serve immediately with a few more fresh blueberries on top. Enjoy!
You can use any milk. I used half cow's milk and half unsweetened vanilla almond milk. Also, if you don't have coconut oil or butter, you can use regular butter.