What do we want?
When do we want it?
Continuing along the lemon theme, I’m bringing you luscious porridge this morning. You make it the night before so it’s all ready for you when you get up. It’s gluten free and free of granulated sugar, making for a great way to start the day. The light hints of lavender really draw out the lemon flavours.
I have been trying to be more creative with the lemons. I wanted to make a lemon smoothie or overnight oats, but I kinda felt like those had been done. I spied some forgotten buckwheat groats in my pantry and realized I hadn’t made buckwheat porridge in a long time. Poor neglected buckwheat.
Lemon Lavender Overnight Oats (serves 2)
2 cups of buckwheat groats (soaked 2-4 hours)
2 heaping tbsp of chia seeds
the juice & zest of 1 medium-sized lemon
1.5 cups of almond milk (or your milk of choice, coconut would be delicious)
1/4 cup of coconut water (or plain water)
2 tsp of agave
1 tbsp of fresh lavender (or 1/2 tsp of dried if you’re like me and can’t track fresh down)
1/4 tsp of vanilla extract
Put all of the ingredients in your blender and blend just enough to mix it up and break the buckwheat up a bit (I like mine thick, if you prefer yours thinner, blend it longer). Place in a large, covered container overnight in the fridge. In the morning, give it a good stir and divide it between two bowls. I topped ours with cashew yogurt, chopped pecans, more lemon zest and dried lavender.