Adding buckwheat to your morning porridge is a great way to include a variety of whole grains in your morning breakfast. This recipe was adapted from our favorite book Main Grains by Bruce Weinstein and Mark Scarbrough and uses real oat groats – not even the steel-cut variety. Be adventurous, particularly if you like the nuttiness of buckwheat taste.
Ingredients:
4 cups of water
2 ripe pears, cored and chopped
1 cup oat groats
1/2 cup buckwheat groats
1/2 cup dried cranberries
2 Tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp salt
Instructions:
Mix everything in a 5-6 quad slow cooker. Cover and cook on low for 8 hours. Stir well before serving.
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