BLUEBERRY BOTTOM BUCKWHEAT WITH TAHINI + MAPLE + CASHEW MILK

This is another super-simple way to switch up the porridge routine, when you are looking for a grain other than oats, and for something on the semi-sweeter side. Whole buckwheat can usually be found with oatmeal and breakfast cereals, but you should also be able to find it in the bulk food section of the grocer. If you don’t have buckwheat on hand, you can make this with oats or quinoa, following their specific cooking times. This is a great make-ahead breakfast, and usually I store any extra in jars in the fridge so I have breakfast ready to go a couple days out of the week. If you’re making this ahead of time, add the splash of milk right before serving

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Take the blueberries out of the freezer and allow them to thaw as you prepare everything else. Put 2 cups of the cashew milk, the water, and salt in a medium saucepan and bring to a boil. Stir in the buckwheat, reduce the heat to low, cover, and cook for 10 minutes. Uncover, turn the heat off, and stir in the maple syrup, tahini, and cinnamon. Divide the blueberries among 4 bowls or jars. Add the buckwheat on top, leaving some room for the milk. If you’re enjoying right away, add a splash of the cashew milk on top. You can also keep this in an airtight jar in the fridge for a few days, and add the milk when you’re ready to enjoy