Carrot Cake Buckwheat Porridge
This Carrot Cake Buckwheat Porridge is creamy, delicious, and nutritious! Packed with fiber, protein, and healthy fats, it’s a great way to get some whole grains into your day.
- Prep Time: 8 hours
- Cook Time: 0 min
- Total Time: 8 hours
- Yield: 2-3 servings 1x
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Scale
- 1 cup buckwheat groats
- 2–3 cups water
- 1 cup milk of choice
- 1 cup grated carrot
- 4–5 medjool dates (pitted)
- 1 TBSP maple syrup
- 1 TBSP coconut butter
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or 1/2 tsp each of ground cinnamon, nutmeg, and ginger)
- optional toppings: walnuts, hemp seeds, shredded carrot, pumpin seeds, etc.
Instructions
- Place buckwheat in a jar with water and let sit overnight in fridge (or at least 8 hours).
- Once done soaking, strain water out and add buckwheat to a food processor or high powered blender with the milk, carrot, dates, maple syrup, coconut butter, vanilla, and spices. Blend until smooth and creamy.
- Divide among 3 glasses and top with toppings of choice. Enjoy!
Keywords: gluten free, overnight buckwheat, whole grain buckwheat, whole grain porridge, vegan breakfast