Carrot Cake Buckwheat Breakfast Porridge

Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty.  When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not.  It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw.  this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.

Carrot Cake Buckwheat Breakfast Porridge

Preparation time:  5 minutes *  this time can be less if carrot is grated.

Cooking time:   8 minutes

Total time:  13 minutes

Serves 1 – 2

Ingredients:

1/2 cup uncooked buckwheat

1 cup water

1 cup grated carrot

1/4 teaspoon ground cinnamon (you can add a little more if you want)

1/4 teaspoon ground nutmeg

a pinch of ground cloves

1 Tablespoon desiccated coconut

1/4 teaspoon vanilla extract

For the topping:  milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey

Instructions:

On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil.  Then reduce to simmer until cooked.  I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.

Enjoy 🙂

NB*  If you want your porridge warmer, give it a boost in the microwave.

Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

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Hey hey….well you all know my love for grains ……well, this triple grain idea actually happened unexpectedly.  Me being me, and my latest obsession for breakfast (and grains) sort of happened like this.  Leftover cooked quinoa, a bit of millet and some buckwheat, and I kind of wondered what on earth I was going to do with the ‘bits’.  So, I threw them all together, added some instant coffee, tasted it, yum.  And, from there it all evolved.  Thoughts of chocolate, and then coconut entered my brain, and soon more chocolate.  I mean, come on, who doesn’t like a bit of a dark chocolate kick?  Then, the guilt fled in, so I added some chia seeds. Hahahahahaha

So, this breakfast can be prepared overnight, and eaten the next day without any issues.  Warming it up is just the best, as those chocolate chunks just start to melt, OMW !!! and then here and there you get a bit of a chunk of chocolate. Seriously, this is a great way to start the morning or in fact, I could eat this anytime of the day…obvs 🙂

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Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

Total time:  7 minutes

Serves 1-2 people

Ingredients:

2 cups cooked grains (I used a combination of quinoa, millet and buckwheat)

2 cups rice milk (you can use any milk of your choice)

2 Tablespoons chia seeds

2 Tablespoons instant coffee

1 Tablespoon coconut

chopped dark chocolate chunks

For the topping:

extra coconut – optional

extra dark chocolate chunks – optional

Instructions:

In a bowl add all the above ingredients, stir well to combine.  Cover and place in the refrigerator overnight.

When ready to eat, warm up quickly either in the microwave or on top of the stove in a small bowl.

Top with coconut shavings and more chunks of dark chocolate.

Enjoy 🙂