Time: Overnight (soaking groats) + 2 mins prep + 3 mins cooking Serves: 6
My toddler loved this gluten-free, whole grain, breakfast porridge made with buckwheat groats (millet works too!), apples, cinnamon, dates, and raisins. The perfect comforting breakfast on a chilly fall morning and quicker than ever if you have an Instant Pot. I hope you love it as much as we do!
What you need to make this recipe:
1 cup organic buckwheat groats (I love Yupik brand). Millet works too!
2 cups water
1 tbsp coconut oil
1 pinch of sea salt
4 organic apples, diced (I leave peels on but you can remove if you prefer)
1 tbsp, ground Ceylon cinnamon plus more for serving
1 tsp ground cloves
4 dates, chopped
Optional: Pure maple syrup drizzled for serving
What to do to make this recipe:
Soak buckwheat groats overnight in water.
Strain and rinse your groats. Add to your instant pot with all of your other chopped ingredients and spices.
Set pressure on Instant Pot to high and cook for 3 minutes.
For stovetop, throw everything in a large pot and bring to a boil. Once boiling, reduce heat for a low simmer and cook for 13-15 minutes.
Top with whatever you like: E.g. more cinnamon, nuts/seeds, clean cranberry sauce or chia jam.
I love to see you enjoy my food! If you make this recipe please take a photo and tag @yourbestlifewithlisa on Instagram.