This creamy raw buckwheat porridge recipe makes a beautiful and wholesome raw vegan breakfast. Make it with non-dairy milk sweetened with banana and cinnamon and top with raspberries, pear slices and flaked almonds.
Serve this dish at room temperature, so it's not fridge cold. It has the consistency of cream but, if you prefer to give it a thicker feel then use less plant milk.
I know this may seem like a bit of a wild take on traditional oat-based porridge, as there's no cooking involved. Nevertheless, this overnight buckwheat porridge is so smooth, creamy and totally satisfying!
Not only that but it's gluten-free and has almost twice the amount of protein than oats as well as a host of nutritional goodness from vitamins and minerals.
If you're a friend of this blog, you'll know that I love raw buckwheat groats.
Honestly, I feel like this is such an underrated food. Not only is it tasty, but it's versatile, and you can use it in so many recipes.
I mostly use buckwheat soaked or sprouted and add it to salads, smoothies and breakfast recipes. Imagine my excitement when I saw that you could blend it into a deliciously creamy breakfast porridge!
While it does sound weird at first, the whole idea of an unheated porridge, the reality is it's divine and totally worth trying.
Other ingredients used here are:
- Banana - to sweeten
- Plant-based milk - use what you have, or if you fancy making your own, it's super easy. Check out my plant-milk recipes, such as oat milk, almond milk, and hazelnut milk
- Pear and raspberries - vibrant, healthy fresh seasonal fruit filled with nourishing goodness
- Flaked almonds - to be fully raw, swap them for raw whole almonds, if you can get hold of them
See the recipe card for quantities.
When preparing buckwheat groats, you'll need to add them to a bowl with double the amount of water as they soak up quite a lot. I use a fine mesh sieve for rinsing.
Once the buckwheat is soaked, this recipe is quick and easy to make. Just blend it up with plant milk, banana and cinnamon. Divide it evenly into bowls and top with fruit and nuts.
Be sure to buy raw buckwheat rather than roasted, which is sometimes called buckwheat kasha.
Add soaked buckwheat, plant milk, banana, cinnamon to a blender and blend until smooth.
Divide blended buckwheat porridge into bowls.
Top the porridge with sliced pear, raspberries and almond flakes. Add fresh mint as a garnish.
If you don't like bananas or the other fruits in this recipe, easily replace them with alternatives. Here are some suggestions:
- Pears - instead of pears, you can use apple, mango, cherries or pineapple slices.
- Raspberries - use other berries; blueberries, cherries, or strawberries.
- Flaked almonds - flaked almonds are usually blanched before slicing, so they are not technically raw. You can replace them with whole nuts such as almonds, hazelnuts or pistachios.
- Bananas - these are added to sweeten the porridge naturally; if you don't like bananas, you could swap them with 3-4 soaked and pitted fresh dates.
Store the buckwheat porridge in the fridge separately from the fresh fruit and add the fruit just before serving. Good for 2-3 days.
Not suitable for freezing.
Raw Buckwheat Porridge
- high speed blender or food processor with an s-blade.
- 175 g raw buckwheat groats soaked overnight
- 240 ml plant-based milk
- 2 bananas
- 1 pear sliced, core removed
- 150 g raspberries
- 2 tablespoon maple syrup
- ½ teaspoon powdered cinnamon
- Place the raw buckwheat in a bowl or mason jar and add double the amount of fresh cold water. Leave to soak overnight then rinse and drain thoroughly.
- Add the rinsed buckwheat to a blender together with cinnamon, chopped banana and plant-based milk. Blend until smooth then divide into 4 breakfast bowls.
- Top each bowl of porridge with a few slices of pear and some fresh raspberries. Add a sprinkling of flaked almonds and a few leaves of mint to garnish. Now pour over a little maple syrup to serve, if desired.
The UK Food Standards Agency recommends people in vulnerable groups always cook any sprouts until steaming hot all the way through before eating them.
This is because sprouts sometimes contain bacteria, which some people may be susceptible to. Vulnerable groups include the elderly, young children, those with a weakened immune system, and pregnant women.
Never eat sprouts or microgreens that look or smell bad or weird. If you're unsure, then throw them out and start again.
Check the FSA website for more details.