This porridge is a bit like overnight oats in that the buckwheat has to soak overnight. I’m not a big fan of overnight oats, but hear me out! In overnight oats, the texture is all wrong for oatmeal, plus it’s cold, and that makes it unpleasant to me. This buckwheat, however, is then mixed in a high-powered blender, which makes it smooth and takes off the chill. Win-win! Of course, if you use frozen fruit, it’ll be cold, but at that point it’s more like a smoothie bowl than a porridge, so the cold doesn’t bother me in that context. This breakfast was both beautiful and delicious! I got 2 generous servings.
For the porridge
1 cup buckwheat groats, soaked overnight
1 Tbsp. acidic medium, such as lemon juice or apple cider vinegar
3 Tbsp. hemp seeds
½ cup lactose-free milk of your choice or water
1 frozen banana
1 Tbsp. bee pollen (optional: I didn’t use it), plus more for garnish
juice of ½ lemon
½ tsp. ground cardamom
1 vanilla bean, seeds scraped
For the raspberry ripple
3 cups (275 g) raspberries (fresh or frozen, organic if possible)
1 Tbsp. maple syrup
Cover buckwheat with warm water and one tablespoon of the acidic medium of your choice. Let sit overnight. The next morning, drain and rinse very well. (The buckwheat may look gooey, and this is normal.)
In a blender, food processor, or high-speed blender (this works the best), blend the raspberries and maple syrup until they are liquid. Spoon out about 3-4 tablespoons worth of purée (I kept more) and set aside.
Without removing the remaining raspberry purée or cleaning the machine, add in the drained and rinsed buckwheat groats, and all other ingredients. Blend on highest setting until desired consistency is reached (I like mine rather smooth, but some may like a little tooth to it). Season and sweeten to taste.
To assemble, spoon some of the buckwheat porridge into a bowl and swirl with about a tablespoon of the raspberry purée per portion (I used more), and sprinkle with bee pollen. To make a fancy presentation, use a glass, such as a tumbler. Layer the porridge and raspberry purée, then drag a spoon up the side of the glass, swirling the two shades of pink together. Garnish with bee pollen and a raspberry. Store leftovers in the fridge for up to two days.