Raw buckwheat porridge = new breakfast obsession



So you all know I’m big on overnight oats, they are easy to make and taste so freaking good it’s hard not to love them and have them as a breakfast staple.  But like human nature tends to have it, I crave a new taste, a new texture, a new culinary adventure.

Enter raw buckwheat porridge.

Buckwheat as most of  you probably already know, is not a type of wheat, or a grain per say.  It’s actually a seed from a flowering plant and as seeds go, it’s gluten free.

You can find buckwheat as raw groats, toasted kasha and as activated buckinis.  For the following recipes, we’ll be using raw buckwheat groats.

You need to soak your buckwheat groats so there is prep that needs to be done for this recipe but it’s oh so worth it.


Raw Vanilla Buckwheat Porridge

Serves 1


1/2 cup raw buckwheat groast (soaked overnight and rinsed)*

1 cup of unsweetened milk of choice (I used homemade almond milk)

2 TBS of unsweetened coconut flakes

1 tsp of flaxseed oil

1 tsp of cinnamon

Few drops of vanilla stevia or to taste

Toppings of choice



Place all of the ingredients for the porridge (except toppings) in a high speed blender and blend until super smooth.  It should be thick and creamy.  If you like it runnier, add some more liquid (plant milk, water)

*make sure you rinse the buckwheat a couple of times as it releases a jelly like substance after soaking which looks really gross.

Once it’s all blended, adjust sweetness to your taste.  Pour into your favourite bowl and add toppings of choice.

IMG_1738Now that you know the basic recipe, feel free to go nuts!

Here’s one I made when I was dreaming of cherry ripes.


Cherry and Coconut Raw Buckwheat Porridge

serves 1


1 serving of above recipe using coconut milk instead of almond and leaving out the vanilla and cinnamon.   Use plain stevia if you have it or sweetener of choice.

1/2 cup of frozen cherries (or fresh)

2 TBS of unsweetened coconut flakes (not a misprint, this is extra)



You know the drill!  Add the extra coconut flakes and stir into your ready made porridge for some texture.

Then top it up with what ever your tum desires.  I used more cherries, some homemade granola, coconut kefir, blueberries and some pomegranate seeds.


Because it’s a thick porridge, it also works well as a layered parfait.  Just use your imagination, add your faves, and you’ll be having the prettiest breakfast in town!


After all, we do eat with our eyes :)


Peas, love and mungbeans




Leave a Reply

Your email address will not be published. Required fields are marked *