Has everyone recovered adjusted to the daylight savings time change? I’m probably the only person that appreciates springing forward in time. Most people wake up with a groan on Sunday morning and regret not going to bed an hour earlier, while I’m like “HURRAH, I SLEPT UNTIL 8AM!” I feel like I can relate to Advil’s commercials so much. Now if only it alleviated insomnia in general.

There is so much to do in the first four months of the year. We get to celebrate Chew’s birthday, my birthday, our blogiversary, and Easter. It’s also the season for cherry blossoms and planning summer vacations. I was blessed with gorgeous blue skies on my birthday in mid-March and had the opportunity to walk along the shoreline looking at cherry blossoms with some visiting relatives and my mom. The fluffy cherry blossom trees never fail to put me in awe every year.

In case you didn’t know, summer is my favourite season, making spring some sort of winter/summer purgatory. Chew booked a camping trip for our group of friends which is super exciting! All that’s been on my mind is late night campfires, woodsy hikes, and frolicking in the lakes. I really shouldn’t be spending more time pinning camping activities and recipes than studying for my three final exams. My dad always says that planning the trip is the bulk of the vacation fun.

The arrival of warm sunshine and brighter mornings has left me craving chilled breakfasts like this buckwheat pudding. There is a time and place for steaming hot pumpkin oatmeal, but March is not that time. In come the bright flavours of lemon to zap you awake (in the most pleasant way, unlike Chew’s obnoxious Chip ‘n Dale alarm clock) and the toasted coconut transports you to some sort of tropical daydream in anticipation of the awesome summer months ahead.

This hearty buckwheat porridge is made with minimal ingredients and equipment. We already leave the house as late as possible to catch the bus and the last thing we want to tackle before dashing out the door is a kitchen that exploded with dirty dishes. Oh, my head hurts just thinking about dish washing.

Like the faithful bowl of oatmeal, buckwheat porridge is an easy, filling, and gluten free breakfast. We’ve been able to find buckwheat groats in the bulk section or natural foods aisle of the grocery store. They are fairly inexpensive and are a welcome change to the usual oats. As for the nut “milk”, we definitely prefer the refrigerated variety over the shelf stable variety; they are less watery and more smooth. Check out the refrigerated section of your local grocery store to find Almond Breeze‘s almond beverages.

Disclaimer: This post is sponsored by Almond Breeze. We were selected to create a recipe featuring their product and received monetary compensation. We only recommend products to our readers that we have tried and approve of.