Move over oats, this Raw Turmeric Buckwheat Porridge is one of my favorite no-cook options for the morning – just a food processor, some nutrient-dense toppings and it’s done!
No hard feelings oats, but after enjoying a bowl of you in the morning, I get a blood sugar spike so extreme that I used to confuse it with an anxiety attack. For real. Oats somewhere along the line became the healthy morning option, but for those of us that struggle with blood sugar maintenance, um no. They are not.
Buckwheat Groats are actually seeds, are packed with more vitamins and minerals than oats, and have a much lower glycemic index than oats as well. Well, hello, nice to meet you groats!
This recipe proves that it doesn’t need to be hard to eat whole unprocessed foods. To prepare the porridge, it’s as simple as soaking the groats for at least an hour (overnight is my preferred method though) and then mixing all of the ingredients in a food processor. My little Sweet Potato (as I like to call my 4-yr-old) loves this breakfast.
Into the buckwheat porridge I’ve added a healthy kick of turmeric for your anti-inflammatory dose in the morning. I know some folks are not huge fans of the taste, thus there is plenty of cinnamon and cloves in this recipe to balance out the strong turmeric flavor. Promise.
- Buckwheat is actually a gluten-free seed that is actually related to rhubarb. It contains 8 amino acids and is a good source of manganese, magnesium and fiber. I purchase mine in the bulk aisle at my local grocery store, but you can also get it online.
Raw Buckwheat Breakfast Porridge with Turmeric
- 1 cup buckwheat groats
- 2 tablespoons chia seeds
- 2-4 teaspoons honey or maple syrup if vegan
- 1/2 cup coconut or almond milk
- 1/4 cup water optional (if the porridge needs to be thinned out more)
- 1 tsp vanilla extract
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea or himalayan salt
- Recommended toppings: fresh fruit unsweetened coconut, pumpkin seeds, almonds, hemp seeds
Place the buckwheat groats and chia seeds in a glass container and fill with water. Cover the them by about 2 inches. Allow the groats and seeds to soak for 1 hour or up to overnight.
Using a mesh strainer, drain the groats and seeds and rinse them slightly. The gelatinous liquid does not need to be rinsed completely out. (How much you strain the groats will determine how much extra liquid you'll need to add into the porridge.)
Place groats and all remaining ingredients in a food processor and blend until smooth, about 15-20 seconds.