Sick of Oatmeal In the Morning? Give This A Try

by Natalie on March 20, 2014



I enjoy eating a warm cereal from time to time – especially during the winter!

I find that I have been eating more hot cereals lately because it’s also what I’ve been making for my 1 year old daughter. Since she eats hot cereal almost everyday, I have been looking for ways to change things up. I am a big believer in variety, so that we can be exposed to lots of different nutrients.

Lately, we have been making this buckwheat porridge a lot. I wasn’t sure how my daughter would take to it, but she has been loving it!

Buckwheat is actually not a grain at all, and it doesn’t contain any wheat.  Like oatmeal, it is rich in several beneficial minerals including selenium, magnesium, and copper. Because it’s not a grain, it’s lower in carbohydrates than oatmeal. Buckwheat is also a good source of fiber.

The recipe below makes several servings, so you can store the leftovers in the fridge and warm it up over a few days.

Buckwheat Breakfast Porridge

makes 3 servings

  • 1 cup buckwheat groats (soaked in water overnight)
  • 2 cups unsweetened, vanilla almond milk or filtered water
  • 1 apple grated (optional but amazing)
  • pinch of salt
  • a few shakes of cinnamon
  • 1 Tablespoon ground flaxseed or chia seed
  • 1 Tablespoon coconut oil or organic butter

Combine the pre-soaked buckwheat, milk, apple, salt, and cinnamon in a medium saucepan. Bring to a boil, then reduce heat to med-low and simmer 5 to 10 minutes (until your desired doneness). Stir in seeds and coconut oil. Top with additional fruit (berries, chopped banana) and/or nuts.

You can see in the picture above that I topped my buckwheat with toasted pecans, banana, and plain, organic yogurt. Very fulfilling!

***Important: it is important to soak grains overnight to reduce the amount of phytic acid. Phytic acid is an anti-nutrient that makes it difficult for your body to get the beneficial minerals out of the grain. All you need to do is cover the grains with water and let it sit on the counter overnight. The only tricky part is remembering to do this! You will also find that the grains cook to a better texture when soaked (not as chewy).

If you give it a try, let me know what you think!


Did you like this article? Get email updates (it's free)
Sabina Ricci August 7, 2014 at 7:33 am

Natalie, I really like this recipe and learnt something new regarding reducing the phytic acid content. Does this apply to all whole grains ie. Spelt, barley, oats, quinoa, millet, rice, etc?

Natalie August 7, 2014 at 1:33 pm

Hi Sabina! Yes, this applies to all whole grains, although the amount of phytic acid varies among types. For maximum nutrient availability, I think its best to soak all grains overnight before use. This is ideal, but I know that it is difficult to remember, but it’s important to try.

Comments on this entry are closed.

Previous post:

Next post: