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Homemade Blueberry Buckwheat Porridge with Chia Seeds photo

Blueberry Buckwheat Porridge with Chia Seeds

Start your day right with this nutritious and creamy Blueberry Buckwheat Porridge!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Porridge:
  • 1 cup Bob's Red Mill Creamy Buckwheat rinsed
  • 3 cups water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1 cup full-fat canned coconut milk
  • ½ cup pure maple syrup
  • ½ cup almond butter
  • 2 cups fresh blueberries plus more for garnish
  • ⅓ cup raw walnuts chopped
  • 2 tablespoons chia seeds

Equipment

  • Medium-sized pot
  • Wooden spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

Preparation Steps:
  1. Start by rinsing the Bob's Red Mill Creamy Buckwheat under cold water in a fine mesh strainer.
  2. In a medium-sized pot, combine the rinsed buckwheat, 3 cups of water, ground cinnamon, and sea salt. Turn the heat to medium-high and bring the mixture to a boil.
  3. Once it reaches a boil, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the buckwheat is tender and has absorbed most of the water.
  4. Stir in the full-fat canned coconut milk, pure maple syrup, and almond butter. Mix well until everything is fully incorporated and creamy. Allow it to heat through for another 5 minutes.
  5. Gently fold in the fresh blueberries and chopped walnuts, reserving a few for garnish.
  6. Finally, stir in the chia seeds.
  7. Scoop the porridge into serving bowls, adding more blueberries, walnuts, and a drizzle of maple syrup on top if desired. Enjoy your warm, hearty breakfast!

Notes

  • Leftover porridge can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat with a splash of water or milk to restore creaminess.
  • Feel free to swap in your favorite nuts or fruits.