Overnught Buckwheat porridge

overnight date, pear & walnut buckwheat porridge

“a warming, nutritious, satisfying start to the day”

what you need

3/4 cup buckwheat groats, rinsed
2 tbsp chia seeds
3 medjool dates, pitted and diced
1 1/2 cups coconut milk
1/2 cup water
1 tsp vanilla paste
1/2 tsp cinnamon
1 pear, diced
1/4 cup walnuts
1 tbsp raw honey
coconut yoghurt (to serve, optional)

what to do 

Mix buckwheat, chia seeds, dates, cinnamon, vanilla, milk and water in a bowl. Cover and let sit in the refrigerator overnight.

In the morning, transfer the buckwheat mixture to a medium saucepan. Add diced pear. Cook over low heat, stirring occasionally for 10 – 12 minutes or until it reaches your desired consistency.

If you wish, dry roast the walnuts in the oven on 150°C for approximately 6 – 8 minutes. Remove and chop roughly.

Transfer buckwheat porridge to  serving bowls, sprinkle with chopped walnuts and drizzle with honey. Serve with coconut yoghurt, if desired.

Serves 4.

recipe by Kristin J for go natural foods

 

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