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Sprouted Buckwheat Porridge

This quick and easy buckwheat porridge uses sprouted buckwheat to boost nutritional value and digestiblity. It just requires a little sprout planning. Inspired by Oh She Glows Cookbook.
Prep Time5 minutes
Cook Time0 minutes
Sprout time3 days
Course: Breakfast
Cuisine: American
Keyword: blender, quick, sprouted
Servings: 3
Author: Sarah Parsons, RD

Equipment

  • Blender
  • Mason jar
  • Sprouting lid

Ingredients

  • 4-5 cups buckwheat sprouts (from 1 cup buckwheat groats)
  • 3/4 cup unsweetened nut milk
  • 1 tbsp chia seeds
  • 1 tsp vanilla
  • 1-2 tbsp maple syrup or other sweetener
  • Optional Toppings: shredded coconut, nuts or seeds (pumpkin seeds, hazelnuts, sliced almonds), dried fruit, buckwheat sprouts, hemp hearts, ground flax seed, fresh or frozen berries, other raw fruit (banana, pear, plums), granola.

Instructions

  • Add sprouted buckwheat, nut milk, chia seeds, vanilla, and maple syrup to a blender. Cover with a lid.
  • Blend on high until smooth. Add more milk beverage for a thinner consistency.
  • Garnish with optional toppings. Serve immediately. Refridgerate any leftovers for 1 day.