Pantry Porridge

Featured Product: Nancy’s Oatmilk Non-Dairy Plain Yogurt

Ingredients

Porridge

• 1 C. Raw Buckwheat Groats, Bulgur Wheat, or Spelt Berries (see directions for easy prep/cook variations)
• 1 C. Plant-Based Milk
• 6 oz. Nancy’s Plain Oatmilk Non-Dairy Yogurt
• 3 Tbsp. Pure Maple Syrup
• ½ Tsp. Ground Cinnamon
• ½ Tsp. Salt
• ½ Tsp. Pure Vanilla Extract

Suggested Toppings:

• Nancy’s Plain Oatmilk Non-Dairy Yogurt
• Dark Chocolate Chunk Granola and Warm Cherry Compote
• Fresh Fruit
• Toasted Coconut Shavings

Directions

Raw Buckwheat Groats

1. Tossing frequently, dry roast grains in a skillet over medium-low heat until fragrant, about 5 minutes.
2. Combine plant-based milk, Oatmilk yogurt, maple syrup, cinnamon, salt, and vanilla in medium saucepan. Whisking frequently, bring the mixture to a low boil.
3. Add the dry-roasted grains to the saucepan. Reduce heat to low, cover, and simmer for 15 minutes without stirring.
4. Remove the porridge from the heat. Keep covered, and cool for 5-10 minutes.
5. Fluff with a fork and serve with desired toppings.

Bulgur Wheat

1. Steep the grains in boiling water for 12-15 minutes. Drain and set aside.
2. Combine plant-based milk, Oatmilk yogurt, maple syrup, cinnamon, salt, and vanilla in medium saucepan. Whisking frequently, bring the mixture to a low boil.
3. Add the pre-steeped grains to the saucepan. Reduce heat to low, cover, and simmer for 20 minutes without stirring.
4. Fluff with a fork and serve with desired toppings.

Spelt Berries

1. Soak in 2 C. water for 2 hrs. or overnight; drain.
2. Combine plant-based milk, Oatmilk yogurt, maple syrup, cinnamon, salt, and vanilla in medium saucepan. Whisking frequently, bring the mixture to a low boil.
3. Add the pre-soaked grains to the saucepan. Reduce heat to low and simmer for 45-50 minutes.
4. Remove from the heat and cool for 10 minutes before serving.
5. Fluff with a fork and serve with desired toppings.