RECIPE: Oatmeal with Oomph
Recipe and Photo by Rianne Chittenden
Buckwheat is a wonderfully versatile grain that can be made either sweet or savory. Its warming and drying qualities make it ideal for watery and earthy Springtime. It is high in iron and magnesium, nourishing the blood and the muscles. The added apple is great for thinning the bile and cleansing the liver. This oatmeal with oomph leaves you feeling full and nourished but not weighed down. This is my breakfast most days in the Springtime and I love it!
Ingredients
1 cup dry Buckwheat Groats
1 small apple
2.5 cups water
1 tsp Brown Butter Ghee
2 whole Cardamom pods - ¼ tsp ground
Shredded Coconut to taste
Small Handful Sprouted Pumpkin Seeds
Salt to taste
Drizzle of Tahini
Serves 3-4
Stove Top Instructions
- The night before, rinse groats in a colander and soak the buckwheat groats with water about an inch above the grain line
- In the morning, while water is coming to a boil, rinse the groats until the sliminess is gone. Add groats once water is boiling.
- Cover pot and simmer for 10 minutes
- Roughly chop ¾ the apple and finely dice the last quarter.
- Open cardamom pods and make sure seeds are black. Grind up with mortal and pestle.
- After 10 minutes, the groats should be squishy and soft with some water remaining.
- Add the roughly chopped apples and cardamom and simmer for 5 more minutes
- Then turn off the heat, add ghee, a sprinkle of salt and let sit for 10-15 minutes to thicken.
- Serve in bowl and top with raw apples, tahini, shredded coconut and sprouted pumpkin seeds
Instant Pot Instructions
*All ingredient amounts the same except water: 1.5 cups
- The night before, rinse groats in a colander and soak the buckwheat groats with water about an inch above the grain line
- In the morning, rinse the groats until the sliminess is gone.
- Roughly chop ¾ the apple and finely dice the last quarter.
- Open cardamom pods and make sure the seeds are black. Grind up with mortal and pestle.
- Set Instant pot to rice setting (10 minutes)
- Add water, groats, roughly chopped apples, cardamom and ghee
- Put lid on and make sure vent is in the sealed closed position
- Allow the pressure cooker to naturally release once down, this helps give the oatmeal its porridge texture versus being soupy
- Serve in bowl and top with raw apples, tahini, shredded coconut and sprouted pumpkin seeds
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