10 Servings 15 min Cook
5 Cup Water
1 Cup Buckwheat
1 Cup Oatmeal
1 Tsp Vanilla Extract
3 Tsp Cinnamon
1/2 Tsp, ground Cardamom
1 Dash Salt
1/2 Cup Blueberries
1 Medium (7" to 7-7/8" long) Banana
1 Cup, whole Almonds
5 Tbsp Maple Syrups
1 Cup Almond Milk
In dutch oven or large pot, bring water, raw buckwheat groats, steel cut oats, vanilla, and spices to a boil; cover, reduce heat to low and simmer for 5 minutes.
Remove from heat, give a good stir, add more water as needed, replace lid and let sit overnight, or you can carefully fill your mason jars (or other containers), cover and let sit overnight.
Porridge will be fine on the counter, but if you wish you can place it in the refrigerator and it will still be fine.
The next day fill your jars with a mix of toppings and a splash of almond milk for grab & go time or simply top each jar when ready to eat.
Enjoy!
Photo and recipe by: http://www.
simple-veganista.
com
