Sprouted Buckwheat Porridge with Maple Syrup & Berries

 Anyone remember the tale of Goldilocks and the 3 Bears?

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree 

Once upon a time, there was a little girl named Goldilocks.

She went for a walk in the forest. Pretty soon, she came upon a house.

She knocked and, when no one answered, she walked right in.

At the table in the kitchen, there were three bowls of porridge. Goldilocks was hungry. She tasted the porridge from the first bowl.

“This porridge is too hot!” she exclaimed.

So, she tasted the porridge from the second bowl.

“This porridge is too cold,” she said

So, she tasted the last bowl of porridge.

“Ahhh, this porridge is just right,” she said happily and she ate it all up.

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

 Well old Goldi should have just had a bowl of this Buckwheat porridge.  She would have loved it no matter what the temperature.  It works steamy hot, room temperature, or even chilled with the added fruit.  I love how simple and fast it is to cook as well.  Just a few minutes simmer and you’re ready to enjoy a seriously good-for-you treat.  Even the sprouting process is so easy there’s no excuse to skip it.   Soak your raw Buckwheat groats in filtered water over night.  Drain and let them sit out for the day.  Rinse and then repeat until they have those cute little tails on them packed full of nutrients.  They’re ready to cook! 


Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

 I like these groats even better than oatmeal.  Not just because they cook up so quickly after sprouting.  They also retain a little more texture than oats which I love.  I’m a stew Girl, not a Broth Girl.  Give me chunks, not pureé most times.  The buckwheat and the nuts are just enough contrast with the syrup and fruit.  It even gets better with age.  Heat up some in the morning and pack it to go with.

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

The fruit combinations to compliment your porridge are up to you of course.  I’m thinking that fresh peaches would be a winner.  Apples.  Even Grapes.  The porridge is not super sweet.  Adjust the taste by how much Maple syrup you add and  the fruit.  Plain is good too.  I wouldn’t leave out the nuts though.  Walnuts would be dreamy.  

I had the pepitas on hand so that was what I used in this one.  Always use what you like and what saves you money without sacrificing nutrition.

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree


 Porridge seems like an ‘old time’ dish.  I think this one gives it a new kick and will leave you smiling with a warm tummy and a healthy fiber boost.  The sprouts will store in the fridge for at least a week if you’ve dried them well and keep them in a sealed container.  

Hope you like this one.  Please share your luck with it if you do.  Or if you’d like a little more detail on the sprouting process, just ask in the comments here.  

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

Have a great weekend.  ♥

Sprouted Bueckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

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2 thoughts on “Sprouted Buckwheat Porridge with Maple Syrup & Berries

  1. narf77

    I love buckwheat. It’s so soft that you can throw it into even the saddest old blender and it will grind into a passable flour. It has incredible nutrition and is apparently great for your heart and venous system and will grow on a hot tin roof and makes a most awesome cover crop in between veggie crops. What’s not to love about buckwheat? Many people don’t like it’s earthy taste. It can get a bit slimy if you grind the grain and cook it but that’s part of what I love about it. Sprouting it first and keeping the grains whole is a new experience for me. I read that sprouting buckwheat was tricky so I have never tried it. I like the idea of sprouting it because, again, it’s such a soft grain that once soaked it would be easy to eat raw when you went on to sprout it. Must try this and see if I can’t make some interesting other things with it as well. With our spring weather heralding Summer it’s time to start mucking around with using my dehydrator again and I might have a go at making some soaked and sprouted buckwheat crackers. I always get great ideas from your site Ms Angela. Cheers for this porridge recipe. Its definitely going to be making an appearance at Serendipity Farm in the near future 🙂

    1. Angela @ Canned Time Post author

      Oh my? I don’t know who said it was difficult to sprout? It’s actually super quick compared to beans and lentils.
      I just soaked my groats overnight. Drained and rinsed twice in the next 24 hours and they had tails.
      You’ve gotta try it.

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