Coconut Buckwheat + Steel Cut Oats with blood orange compote, yogurt, almonds and coconut sugar

Serves 4

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This recipe is perfect to nourish on cold winter mornings. We made this using our Musui-Kamado (a Japanese slow cooker) available here. It can easily be made on a stovetop or in other slow cookers. The fruit can be substituted for any seasonal ones: grapefruit, berries, pears, etc. And the grains can also be interchanged — these two happen to require similar cooking time and so they pair well. 

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1/2 cup buckwheat
1/2 cup steel cut oats
4 cups coconut milk
1/2 teaspoon sea salt

Toppings
4 blood oranges, segmented
1 tablespoon butter
1 1/2 teaspoons sugar
Yogurt
Silvered almonds
Coconut sugar

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Heat the Musui-Kamado (or a regular medium sized pot) to medium heat and combine buckwheat, oats, coconut milk and salt. Set the timer to 30 minutes (or cook on medium heat for 25-30 minutes) Cover and bring to a boil. Remove cover and reduce heat to low. Stir every few minutes. 

Right before serving make the blood orange compote: heat butter in a small skillet, add orange segments and sugar and cook for 2 minutes until slightly softened. 

Serve porridge with a generous amount of yogurt, a spoonful of the compote, slivered almonds and coconut sugar. 

Note: If you prefer a thicker porridge you may want to reduce milk quantity to 3 cups.