With this new Summer heat, there’s no way I’m turning on my oven, not to mention the stove. These days, it’s mostly salads, smoothies & cold-temp meals (even when the AC is blasting). That’s part of why I love this porridge so much. It’s the Summer version of your morning oatmeal, with a crunchy, chocolate-y topping you'll want to make and put on everything.
Strawberry Buckwheat Porridge with Cocoa Crumbles (Serves 4) Gluten-free + DAIRY-FREE
- 1 cup buckwheat groats
- 1/2 cup almond milk
- 1 frozen banana*
- 2 cups fresh strawberries, chopped
- 2-3 tablespoons maple syrup
- 1 teaspoon vanilla extract or 1 vanilla bean, seeded
- 1/2 teaspoon cardamom
- 1 orange, juiced
- 1/2 lemon, juiced
- Fresh strawberries, to serve
Cocoa Crumbles:
- 1 tablespoon coconut oil
- 2 tablespoons honey or maple syrup
- 1/3 cup gluten-free oats
- 2 teaspoons cocoa powder
- 1/3 cup raw sunflower seeds
- 1/2 teaspoon vanilla
- Pinch of sea salt
In a mixing bowl, add buckwheat and cover with filtered water. Set aside for at least 6 hours or overnight. (Make sure to freeze a banana now, if you don’t already have one ready).
In a small saucepan, heat coconut oil and honey over medium low heat. Then, add oats, cocoa powder, sunflower seeds, vanilla and a pinch of sea salt . Cook, stirring often, until mixture thickens and becomes “sticky”. Lay out mixture on a baking sheet to cool.
In the morning, rinse buckwheat well & drain , then add to a blender with almond milk. On high speed, blend until smooth and creamy. Then add, frozen banana, strawberries, maple, vanilla, cardamom & citrus. Blend until well combined.
Then, divide between 4 ramekins. Top with fresh sliced strawberries & cooled cocoa crumbles. For extra sweetness, add a drizzle of maple over top. Serve immediately!
