This superfood porridge may be a bit time consuming to make but a big batch of it can be made in advance and kept in the fridge making it quick and easy to grab a bowlful in the morning, then all you have to do is choose your toppings.
- 1/2 cup buckwheat groats
- 1/3 cup quinoa
- 1/3 cup chia seeds
- 1/3 cup chopped pumpkin seeds
- 1 tbsp coconut oil
- 3 cups water
- 2 cups almond milk
- 1 tbsp agave nectar or maple syrup
- 2 tsp maca powder
Rinse the quinoa.
In a pan melt the coconut oil and toast the buckwheat and quinoa on a medium heat for 4-5 minutes, making sure all of the quinoa and buckwheat is coated in the oil.
Add the water and bring to the boil, then cook on a low simmer for 20 minutes.
Whisk together the maca powder, agave nectar and almond milk and add to the pan along with the chia seeds.
Serve topped with fruit, pumpkin seeds and any other toppings of your choice.
This recipe was first posted by Janae on Bring Joy and can be found here.
- Superfood Market