Oat-less Berry Porridge

April 15, 2018

FOR OATMEAL LOVERS who can't do oats


As I am curled up on my cozy couch (with many blankets), I thought today's gloomy weather made for a perfect opportunity to share my go-to, easy comfort food recipe, buckwheat porridge. 


Confessions of an oatmeal junkie--I once gave up oats for health reasons. If you had to sadly give up oats, or if you simply are tired of oats, here's an oatmeal alternative. 


Discovering buckwheat--the gluten free, wheat free, paleo-friendly, delicious ingredient missing from my life-- was transformative, and I have used it in my baking, pancake-making, etc. 


My favorite way to eat buckwheat is hot, creamy, and topped with fruit. I buy "Organic Creamy Buckwheat Hot Cereal" by Bob's Red Mill from my local food market, since I have yet to see any other brands making 'Buckwheat Hot Cereal'...



The ingredients you will need:


1/2  cup of Bob's Red Mill's Organic Creamy Buckwheat Hot Cereal

1 cup of water

1/2 cup of coconut milk

1 tbsp. of almond butter

1 handful of cut strawberries 

1 handful of blueberries

1 handful of raspberries and blackberries

1 tsp. of hemp seeds

1 tsp of chia seeds

2 tsps. of cinnamon

Sweetener of your choice (I recommend agave, honey, monkfruit, or yacon)


Add the buckwheat hot cereal and water to a small pot and cook on medium for 10 minutes. Stir in the coconut milk and cook until you have a perfectly creamy consistency. Then, add the cinnamon and your choice of sweetener, tasting the mixture until the sweetness level is to your liking. I use a combination of agave, monkfruit, and yacon. After placing into a bowl, add the berries, hemp and chia seeds, and almond butter on top for a flavorful and nutritious meal.


With this recipe, you can have fun with your toppings! The combinations are endless. You can enjoy this as a snack or for breakfast (lunch or dinner--I know I have)! I hope this recipe helps comfort your soul in times of cold temperatures or emotional fragility.


Much love,







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