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The Birkett Mills

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Breakfast: Simple Buckwheat Porridge

New look on a classic breakfast!
Serves: 4

2 cups water
1 cup Pocono Whole Buckwheat Groats
1/2 teaspoon salt
2 tablespoon maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup soy creamer or soy milk (almond or hemp will also work)

Options to add on top
Golden mulberries or raisin or chopped dates
Handful flax seeds
2 tablespoon chia seeds
Spoonful of almond butter
Sliced banana
Raw pistachios
Few sliced peaches, frozen or fresh (other fruits and nuts are welcome!)

Add the water and groats to a soup pot.- Add in the salt, cinnamon, maple syrup, vanilla. Bring to a boil, cover with lid and reduce to a simmer.- Allow groats to simmer for at least ten minutes – check the texture of the groats. They should be squishy, but not mushy or too watery.- Once the groats have cooked to a tender state with all the water absorbed, add in the soy milk or creamer and continue to simmer with the lid off.- Add in the chia seeds, flax seeds and dried fruit and anything else that you want to melt into the porridge. A spoonful of vegan buttery spread is also nice.- Simmer until nice and thick. Then turn off heat. I like to allow my groats to col and thicken about ten minutes before serving.- Serve with fresh or thawed fruit, another splash of soy milk and some optional spices and nuts on top.-