Delicious Living
  • 1 cup raw buckwheat groats (not kasha)
  • 1 cup thick rolled oats
  • 2 small apples, cored and chopped (peeled or unpeeled)
  • 1/2 cup chopped fresh or dried figs
  • 4 cups water
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup chopped Brazil nuts
  • Sweetener (maple syrup, molasses, brown rice syrup) (to taste)
  • Milk (to taste)

Spiced Apple, Buckwheat and Oat Porridge

Jennifer Brewer | Delicious Living
  • Serves: 6 people
  • Calories per serving: 303

Staff Favorite, Veggie

Serves 6 / Buckwheat, oats, and apples contain loads of soluble fiber, which increases anti-inflammatory-protein production; and Brazil nuts provide selenium, a mineral that increases natural killer cells. Soaking grains overnight allows them to cook faster and imparts a creamier texture, but you can eliminate this step if necessary; just allow for increased cooking time. This makes a big pot, so gently reheat leftovers with milk for a quick and easy breakfast.

Immunity boosters:Buckwheat, oats, apples, Brazil nuts

  1. In separate bowls, soak buckwheat and oats in water overnight.
  2. Drain and rinse buckwheat. Combine buckwheat, apples, and figs in a saucepan with 4 cups water and a pinch of sea salt. Bring to a boil, reduce heat, and simmer for 10 minutes.
  3. Drain oats. Add oats, cinnamon, and ginger to buckwheat mixture and simmer for another 5 minutes, or until grains are tender. Season with salt. Sprinkle each serving with chopped Brazil nuts and season to taste with sweetener and milk.

PER SERVING: 303 cal, 9g fat (3g mono, 3g poly, 2g sat), 0mg chol, 8g protein, 53g carb, 9g fiber, 5mg sodium

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