Note: This recipe requires an Instant Pot or pressure cooker. For a stove top recipe, click here.
I am a diehard oatmeal fan, but I also love to switch things up and enjoy other grain and grain-free porridge alternatives. Here I cooked buckwheat groats in my Instant Pot and used them to make some super satisfying, naturally gluten-free vanilla berry breakfast bowls.
Despite what the name implies, buckwheat is NOT wheat. It is actually a pseudo grain — a gluten-free seed with grain-like characteristics — that is safe for individuals with Celiac disease and gluten sensitivity. Buckwheat is rich in minerals and antioxidants, as well as fibre and plant-based protein.
Ingredients for approximately 6 cups cooked groats:
2 cups dry buckwheat groats
cold water for soaking
3 cups unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)
1 can (1 1/2 cups) organic full-fat coconut milk
optional porridge add-ins and toppings: Nuzest Clean Lean vanilla protein powder, maca powder, pure vanilla extract, cashew or other nut butter, berries, cacao nibs or dark chocolate chips, coconut chips, coconut milk, or toppings as desired
Soak buckwheat groats in cold water overnight. Rinse and drain.
Combine pre-soaked groats, almond or nut-free milk, coconut milk, and salt in the Instant Pot.
Close and lock the lid and set to pressure cook for 4 minutes, followed by natural pressure release.
Open the lid carefully, stir, and serve with your choice of add-ins and toppings.
Leftovers can be stored in an airtight container in the fridge for up to 5 days and enjoyed cold or reheated before serving.