Creamy Buckwheat, Walnut And Date Porridge

1. 1

   In a large bowl, cover the buckwheat groats in cold water and let soak overnight.

2. 2

   The next day, rinse and drain the groats. In a medium sauce pot over medium-high heat, warm the walnut oil. Add the groats and cook, stirring, until they smell toasty, 2 to 3 minutes.

3. 3

   Add the almond milk, dates, spices and tahini. Bring to a boil, then lower the heat to a gentle simmer. Cover the pot and simmer until most of the liquid has been absorbed, but the consistency is still loose, 10 to 15 minutes.

4. 4

   Remove from the heat and spoon into four separate bowls. Top with the walnuts, yogurt and berries.

* Per serving · 4 servings · Values may vary.