Creamy Buckwheat Porridge

2 cups plant-based milk, unsweetened 

½  cup milled buckwheat porridge (ex: Bob’s Red Mill or Moissonneries du Pays) 

1/3 cup walnut halves or slivered almonds 

3 tbsp mixed seeds & 3 tbsp pumpkin seeds 

2 tsp cinnamon powder 

Pinch salt 

Optional Toppings: 

Fresh or frozen berries, grated apple or pear 

Crumbled Granola

Unsweetened shredded coconut 

Pumpkin Puree 

Drizzle of maple syrup or honey 

Bring milk to a gentle boil in a medium pot.  Add buckwheat and salt and stir. Lower the heat to a simmer, cover the pot, leaving the lid slightly ajar to let air escape, and cook for 5-8 minutes, stirring frequently.  Stir in nuts, seeds, cinnamon and maple syrup. Heat on low until it becomes a consistency you enjoy. Serve and top with selected toppings. 

Leftovers?  Place in a mason jar and cover with unsweetened plant milk, stir in a drizzle of vanilla extract and refrigerate overnight.  Enjoy cold in the morning, “overnight oats” style or reheat on the stove. (You will need to add more water or milk the next day) This can remain refrigerated for 3 days.  Leave fruit out until ready to serve.