Overnight Buckwheat and Chia Seed Porridge
Cold mornings call for something filling, healthy and tasty. If you are looking for an alternative, why not try this recipe which contains buckwheat and chia seeds. Despite its name, buckwheat is not related to wheat and is therefore gluten-free.
Buckwheat is a good source of magnesium; this mineral relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure. Chia seeds are tiny black seeds from the plant Salvia Hispanica, which is related to the mint. Chia seeds are rich in antioxidants, and they provide fiber, iron, and calcium.
140g buckwheat groats
35g cup chia seeds
675ml unsweetened almond milk (or any other milk like coconut, rice, soy, etc.)
2 tsp vanilla extract
1/4 tsp cinnamon
Pinch of salt
Unsweetend shredded coconut
Drizzle of maple syrup
- Mix buckwheat groats, chia seeds, almond milk, water, vanilla extract, cinnamon and salt in a bowl.
- Cover it and let it sit overnight in the fridge.
- In the morning, place the mixture in a pot and bring to a boil. Make sure you stir it so the mixture doesn’t stick to the bottom of the pan for 10-12 minutes (or until thick and creamy).
- Garnish it with fruit, coconut and maple syrup.
- Serve and enjoy!