Blueberry Buckwheat Walnut Porridge

by | Aug 10, 2019 | American, Breakfast

Print Recipe

Blueberry Buckwheat Walnut Porridge

Course: Breakfast
Cuisine: American, Vegan, WFPB
Keyword: blueberry porridge, non gluten porridge, vegan breakfast bowl
Servings: 4
Calories: 401kcal

Ingredients

  • 1/3 cup buckwheat
  • 1/3 cup amaranth
  • 1 cup walnuts
  • 1/2- 1 1/2 cups warm water divided
  • 1 Tbs lemon juice
  • 4 cups blueberries fresh or frozen
  • 1 Tbs maple syrup
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • salt
  • 1/2 tsp pure vanilla extract

Instructions

  • Cover walnuts, amaranth, and buckwheat with warm water and lemon juice. Set aside to soak overnight.
  • When ready to cook, rinse and drain the grain mixture.
  • Puree the blueberries with maple syrup in a blender until smooth. Pour out about half the puree and set aside.
  • Add the spices and the grain mixture to the blender with a 1/2 cup water. Puree until smooth.
  • Smooth the mixture into a saucepan along with enough water to make it a thinner consistency as needed, if using fresh berries (frozen berries usually release more liquid). Heat through until it turns into a thick porridge.
  • Divide into bowls. Swirl a few spoonfuls of the reserved blueberry puree into each serving. Optionally, top with more blueberries and walnuts, if desired.

Nutrition

Calories: 401kcal | Carbohydrates: 50g | Protein: 10g | Fat: 21g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 401mg | Fiber: 8g | Sugar: 19g | Vitamin A: 80IU | Vitamin C: 16.8mg | Calcium: 71mg | Iron: 2.8mg
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