This pretty pink vegan rhubarb buckwheat porridge with green figs makes an ideal summer breakfast and is chock-full of vitamins and minerals thanks to all of the superfood ingredients it puts to use (i.e., buckwheat groats, chia seeds, figs, coconut oil).
Pour the buckwheat groats into an airtight container. Pour 2-3 cups water over top or as much is needed to completely cover the groats. Stir in apple cider vinegar. Soak for at least 8 hours or overnight in the refrigerator.
Once the buckwheat groats have soaked and softened, strain them in a colander and rinse thoroughly, making sure to rinse off any gelatinous material that accumulated during soaking.
Transfer the groats to a high-powered blender along with the almond milk, maple syrup, almond butter, chia seeds, coconut oil, vanilla extract, cinnamon, and cardamom. Pulse everything in the blender to desired smoothness.
For the Rhubarb Compote
I like to make the compote the night before, so that everything is simple to throw together in the morning.
Add the sliced rhubarb, maple syrup, water, and cardamom to a medium sauce pan over medium-high heat. Cook for 10-12 minutes or until the rhubarb is tender and beginning to fall apart.
You can either add the rhubarb compote to the blender with the buckwheat and pulse to fully incorporate it (that's what I like to do) or you can layer the compote and the porridge.
Pour the porridge into a glass and top with the green figs and pepitas.
Serve immediately or refrigerate for later.
*You can omit the figs if you do not eat them as part of a vegetarian/vegan diet.