10 Minute Pumpkin Porridge

Ingredients

• 1 C Buckwheat Kasha (soaked at least 4 hours or overnight and rinsed., 164g, AKA Buckwheat Groats - the toasted variety)
• 1/2 C Pecans (soaked at least 4 hours or overnight and rinsed., 60g)
• 1 1/2 Tbs Chia Seeds
• 3/4 C Pumpkin Puree (canned or fresh, 222g)
• 4 Medjool Dates (pitted)
• 3 Tbs Maple Syrup
• 1 tsp Cinnamon (ground *see note for spice sub)
• 1/2 tsp Ginger (ground)
• 1/4 tsp Cloves (ground)
• 1/4 tsp Nutmeg (ground)
• 1 tsp Vanilla Extract
• 3/4 - 1 C Water (170g-236g)
• Pinch of Sea Salt
• Stewed Apples
• Stewed Pears
• Fresh apples or pears, dried or fresh cranberries, cocoa nibs, hemp hearts, chopped pecans, maple syrup for drizzling, more cinnamon.

Instructions

1. 1

   --- For the Porridge. ---

2. 2

   In a high powered blender add the kasha, pecans, chia seeds, pumpkin puree, pitted dates, maple syrup, cinnamon, ginger, cloves, nutmeg, vanilla, 3/4 C (170g) water and pinch of salt. For more texture, pulse until desired consistency is reached. For a perfectly smooth texture, blend on medium and then high speed. Use tamper as needed and add more water until desired consistency is reached.

3. 3

   Store in a lidded container or portion single size servings in little jars for a quick grab and go breakfast.

4. 4

   Enjoy cold or slightly warmed with a bit of milk or additional water added.

5. 5

   Top with desired toppings.

6. 6

   Store in a lidded container for up to three days in the refrigerator.