Easy Buckwheat Porridge (Raw or Cooked)

If you follow me on Instagram, you know I post a lot of smoothie pictures, but I do get sick of smoothies. Sometimes I want something warm or thicker and more hardy then a smoothie. I don’t tolerate a whole lot of classic breakfast foods and I’m still not a fan of salad before noon.

I also hate oatmeal. I think it’s one of the most disgusting foods on the planet. Not only do I not like the taste, but it doesn’t agree with my tummy (granola does alright but oatmeal? I don’t think so). I’m not sure why I can handle oats in other forms but not when cooked into oatmeal. The smell and texture/volume makes me nauseous. Just thinking about oatmeal makes me nauseous! So, let’s move on to something more delicious.


I recently discovered buckwheat porridge. And we all know how much I love buckwheat! This did the trick. It’s similar to oatmeal, to give you that hardy, warm flavor and texture, but I think it tastes better and I digest it easier. I provide two options below- one for a raw version and one for a cooked. This dish can easily be made either way with just one extra, quick step for the cooked version. I usually like to keep it raw in the morning (in general, I handle raw foods better), but sometimes you just want a warm meal.

This recipe does require soaking the buckwheat groats, so be sure to read the whole recipe so you can soak your buckwheat the night before. And you can easily adjust this recipe to serve more!


Easy Buckwheat Porridge

Serves 1


1/4 cup buckwheat groats, dry (1/2 cup soaked)

1/2-1 cup plant based milk of choice (I use my homemade coconut milk)

1/2 ripe banana

1 tsp. chia seeds

1/8 tsp. cinnamon

1 date AND/OR 1/2-1 tsp. honey/maple syrup/agave/sweetener of choice



Fresh or frozen berries

Hemp seeds


Take 1/4 cup buckwheat groats and soak overnight in double the amount of water.

The next morning, when you are ready to make breakfast, drain and rinse your buckwheat thoroughly. You should have about 1/2 cup of buckwheat now (as it expands when soaked).

Blend buckwheat and 1/3-1/2 cup of milk (start with 1/3 cup if planning to eat raw, add more if you like a soupier consistency) in blender for a few seconds until just combined. Add in remaining porridge ingredients. Sweetness depends on your liking, so add dates/sweetener as desired. Blend until thoroughly combined, about 1 minute.

If eating raw, pour into a dish and mix with your toppings.

If you’d like a warm porridge, pour mixture into a saucepan over very low heat. Warm on stove, stirring frequently. The porridge should thicken quickly, so keep your eye on it. Heat until desired consistency and warmth is reached. Add more milk as necessary if it becomes too thick.

Scoop into a bowl and top with fresh fruit and other desired toppings. I like to pour some extra milk over the top of my porridge, as well, to keep it creamy.






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