Servings: 3
Prep time: 5 min Cooking time: 3 hours
Ingredients
1 cup buckwheat
3 cups of oat or almond milk, any unsweetened non-dairy milk
1 tsp ground cinnamon
1/4 tsp cardamom
1 tsp vanilla
1/2 tsp kosher salt
1 banana, sliced
1/4 cup sliced almonds or any unsalted nuts
Directions
1. Rinse buckwheat under cold water. Place in slow cooker.
2. Add milk, spices, vanilla, and salt. Stir to combine. Close lid.
3. Cook on high for 3-4 hours or low for 7-8 hours.
4. Stir again and top with banana slices and almonds. Add more milk to individual servings if desired. Enjoy.
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Slow Cooker Buckwheat Porridge
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