Mixed Grain Protein Porridge with a Berry Compote
Finding healthy sources of plant-based protein is essential to maintaining a healthy vegetarian diet. I really struggled with fulfilling my body’s protein needs and started to recognise symptoms such as fatigue, nausea and dizziness. So I took a very simple but profound dietary step and started to transform my morning porridge from plain oats into a protein feast.
Adding more protein sources such as buckwheat and quinoa into my porridge made this daily go-to breakfast more exciting. I am also a new convert to the marvels of hemp-hearts. I know im late to the party, but these soft little kernels really pack a punch.
This recipe also includes lots of healthy fats and fibres, packed with nuts and hydrating coconut water (which also brings a sweetness meaning you don’t need to add an extra sweetener). Berries are also greatly beneficial to skin health and the health of the kidney’s - which, if you read my journal, you will know are particularly in need to support at the end of winter/spring.
I hope you enjoy!
Ingredients
(serves 2)
For the Porridge:
- 1/2 cup Buckwheat Groats (soaked for 1-2 hours or overnight)
- 1/2 cup Coarse Oatmeal
- 1 cup Multigrain Porridge Oats
- 2 cups Coconut Water
- 1 cup (+ extra) Almond Milk
- 1 tsp Cinnamon
For the Compote:
- 1 1/2 cups Berries frozen or fresh (here I used blueberries and raspberries)
- 1 tbsp Maple Syrup
Options To Top:
- Almond Butter
- Hemp Hearts
- Flaked Almonds
- Flaked Coconut
- Bee Pollon
Method:
- Pour the soaked buckwheat into a sauce pan along with 1 cup of coconut water and a small pinch of salt. Bring to a boil and then reduce to a simmer for about 8 minutes (until you see some of the groats started to burst open), adding more coconut water if it starts to look dry
- Next add the coarse oatmeal along with another cup of coconut water. Mix together and continue to simmer for 4-5 minutes.
- Add the porridge oats to the pan along with the almond milk and cinnamon. Mix through well. Once the porridge has come to a simmer, reduce the heat and stir constantly for 3-4 minutes, or until the porridge is looking creamy. Add more almond milk if the mixture is looking dry.
- Meanwhile, in a seperate pan, mix together the berries, maple syrup and 1 tbsp of water. Place over a low heat and gently simmer for 3-4 minutes, until the berries produce a syrup and begin to breakdown. Remove from the heat before they completely lose shape.
- Serve with your choice of toppings.
Adding more protein sources such as buckwheat and quinoa into my porridge made this daily go-to breakfast more exciting. I am also a new convert to the marvels of hemp-hearts. I know im late to the party, but these soft little kernels really pack a punch.
This recipe also includes lots of healthy fats and fibres, packed with nuts and hydrating coconut water (which also brings a sweetness meaning you don’t need to add an extra sweetener). Berries are also greatly beneficial to skin health and the health of the kidney’s - which, if you read my journal, you will know are particularly in need to support at the end of winter/spring.
I hope you enjoy!
Ingredients
(serves 2)
For the Porridge:
- 1/2 cup Buckwheat Groats (soaked for 1-2 hours or overnight)
- 1/2 cup Coarse Oatmeal
- 1 cup Multigrain Porridge Oats
- 2 cups Coconut Water
- 1 cup (+ extra) Almond Milk
- 1 tsp Cinnamon
For the Compote:
- 1 1/2 cups Berries frozen or fresh (here I used blueberries and raspberries)
- 1 tbsp Maple Syrup
Options To Top:
- Almond Butter
- Hemp Hearts
- Flaked Almonds
- Flaked Coconut
- Bee Pollon
Method:
- Pour the soaked buckwheat into a sauce pan along with 1 cup of coconut water and a small pinch of salt. Bring to a boil and then reduce to a simmer for about 8 minutes (until you see some of the groats started to burst open), adding more coconut water if it starts to look dry
- Next add the coarse oatmeal along with another cup of coconut water. Mix together and continue to simmer for 4-5 minutes.
- Add the porridge oats to the pan along with the almond milk and cinnamon. Mix through well. Once the porridge has come to a simmer, reduce the heat and stir constantly for 3-4 minutes, or until the porridge is looking creamy. Add more almond milk if the mixture is looking dry.
- Meanwhile, in a seperate pan, mix together the berries, maple syrup and 1 tbsp of water. Place over a low heat and gently simmer for 3-4 minutes, until the berries produce a syrup and begin to breakdown. Remove from the heat before they completely lose shape.
- Serve with your choice of toppings.