Let’s start the day off right with buckwheat–millet–porridge to gain more nutrition that keeps us moving in our daily life and taste good.
Recently I started making buckwheat–millet–porridge every other day, not just to brighten up that boring bowl of oatmeal. It is the beginning of March and it feels very much like spring outside. It’s time for me to end hibernation, leave the couch and go outside. Once again I am trying to oomph up the nutrition in my food and to choose more of the good stuff to gain and maintain the energy for riding my bike and keeping moving in my daily life in general. I looked closely into my breakfast and saw some space for improvement. It’s not that I am having pizza and cake every morning, but I would already do much better with a spoon of chia seeds sprinkled over my porridge. Let’s make a habit of this.
Here are a few facts about the seeds and grains and why I incorporate them into my diet. I am neither a doctor nor a nutritionist and there is much more to know about each of them, especially about the benefits of the nutrition.
Buckwheat has nothing in common with the wheat family and it’s not even a grain. It’s a hearty, nutty, and all-around talented seed. Buckwheat groats are shaped like a pyramid and they are high in dietary fiber and protein.
Millet is not just for the birds. We should keep some of this grain for ourselves because millet is also high in insoluble fiber, which reduces cholesterol level and protects your heart. This tiny and round grains are loaded with nutrition like copper, iron, phosphorus and much more.
Chia seeds are a good source of Omega-3 fatty acids, protein, fiber and antioxidants. They help you stay hydrated and keeps you full ’till lunchtime.
Flax seeds contain Omega-3 essential fatty acids and bring us both the soluble and insoluble of fiber. They have antioxidant and anti-inflammatory benefits and are an outstanding source of protein.
Pistachios contain lower calories, more potassium, and vitamin K. Any other nut will be fine, all nuts have different nutrition benefits, pick the one that tastes best to you. They generally contain healthy fats, fiber, protein, vitamins and minerals.
- 60 g / ⅓ cup buckwheat groats
- 55 g / ¼ cup hulled millet
- 4 chopped dates
- 300 ml / 1 ¼ cups water
- ½ Tbsp. coconut oil
- 2 Tbsp. chia seeds
- 2 Tbsp. flax seeds
- 2 Tbsp. nuts like pistachio
- serve with your favorite toppings
- Place buckwheat groats in a medium saucepan over medium-high heat, stir until fragrant and browned. Remove from saucepan and set aside.
- Toast millet the same way, add dates and water to the saucepan. Bring to a boil, lower the heat to simmer, and cook for 10 minutes.
- Add toasted buckwheat groats and continue cooking for 7 minutes. Stir frequently and add more water if necessary.
- Melt the coconut oil in the porridge and stir well. Divide into two bowls, add the topping of your choice and serve immediately.