Maple Cinnamon Sweet Potato Baked Buckwheat Porridge

Calling all sweet potato lovers!! If you're like me and could eat sweet potato every day (I usually do), then this breakfast is for you! In the past, I've made sweet potato porridge and pancakes, but never though to cook it into a baked porridge recipe....until now!! 100% maple syrup sweetens this dish naturally, and a kick from the cinnamon balances off the sweet potato perfectly! This baked porridge is crispy on the outside while remaining moist on the inside, and a super easy way to sneak a serving of vegetables into your diet (or your picky child's diet!!) Not to mention, it is gluten free and vegan!



Serves 1


You will need:

• 1/3 cup raw buckwheat groats (soaked overnight and rinsed)
• 1/3 cup plant based milk of choice
• 1 tsp chia seeds
• 1/4 tsp baking powder
• 1 tsp 100% maple syrup
• 1/2 tsp cinnamon
• 1 tsp Organic Burst Maca Powder (optional)
• flesh from 1/2 medium sweet potato (mashed)

Directions:

Steam or microwave your sweet potato and scoop out the flesh. Place in a bowl to cool, then mash with a fork until smooth.

Preheat your oven to 375F. Rinse your buckwheat after letting it sit in water overnight, then place the groats in your food processor. Add the sweet potato and pulse until the groats break up slightly and the potato becomes incorporated. 

Pour your milk into a bowl and add the sweet potato/buckwheat mixture. Add the chia seeds and stir until incorporated. Next, add the baking powder, maple syrup, cinnamon and maca powder and stir again until combined. Let this sit for about 5 minutes so the chia can soak up some liquid.

Grease a small baking dish and pour in the raw porridge. I sliced a bit of banana for the top - I like the extra sweetness it adds, but this is totally optional. Place the dish in your oven for about 20-25 minutes, mine was done around 24.

Remove from the oven, let cool slightly, top with whatever you want and dig in!

Enjoy! :)