Raw Buckwheat Breakfast Porridge
June 12, 2014

Raw buckwheat breakfast porridge

Lately, a lot of my nutrition clients have been asking me for summer breakfast ideas that aren’t smoothies. When it’s ninety degrees or more outside, the concept of hot cereal is less than appealing. But what happens when you’re craving something as hearty and as filling as oatmeal or brown rice pudding, without the piping hot temperature?

This buckwheat porridge is a good answer. It’s incredibly filling, but it still manages to feel appropriate for summer. And it’s totally delicious.

My typical use for buckwheat groats is buckwheat cereal–buckwheat that’s been soaked, rinsed, and either toasted or dehydrated. To make this porridge, you soak raw buckwheat groats (which you can find at most health stores, or on Amazon) overnight, just as you would if you were making the cereal. In the morning, you simply add them to a food processor along with almond milk, cinnamon, sea salt, and vanilla. A few pulses later, you’ve got a perfect breakfast. A few berries will sweeten the deal.

raw buckwheat breakfast porridge

To get the full recipe, head on over to Food52 for today’s New Veganism column. I hope you’ll enjoy it! A little tip: homemade almond milk works particularly well in this recipe. But if you don’t have some handy, any non-dairy milk of choice will be great.

Before I go: remember my review of Nuzest’s USA protein powder? I wanted to let readers know that you have till June 15 to take advantage of a 30% discount on all Nuzest products when you use the code Choosing Raw at checkout–a great opportunity to sample the brand at less cost. Head over to the Nuzest site to take advantage!

xo

Categories: Recipes

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    13 Comments
  1. I was one of the commenters whoe got a nuzest protein sample, normal in smoothies LOVED in yogurt! I totally forgot to buy some with the discount :/

  2. I’m so glad you posted this recipe because I’ve also been looking for a heartier breakfast that isn’t a smoothie. I love hot oatmeal but it isn’t that appealing to me during the summer. Thanks, Gena!

  3. i’ve been on quite a buckwheat kick lately. i’ve been using your soak, rinse & drain then tip the mason jar on it’s side to sprout. it’s been working beautifully and didn’t know it was that easy…just takes a little time to let the little sprouts come out and play. it’s starting to get muggy here so i am enjoying these in lieu of a hot breakfast when time allows.

  4. Will the buckwheat porridge keep for a few days (maybe 3 days?) in the refrigerator once you make it? If not, can the recipe be scaled down? I’d be the only one in my household eating it. Thank you!

    • Hi Cari!

      If you use homemade almond milk, I think two days is as long as it’ll keep. If you use commercial almond milk, three days in the fridge is just fine.

      Enjoy!

  5. I love buckwheat puddings! I eat them all the time, they energise me like nothing else. I love them so much I wrote an ebook full of buckwheat puddings to enjoy for breakfast. Perfect express breakfast that is low GI I do believe.

  6. Wow, this looks fabulous, Gena! I’ve been making “buckwheaties” regularly and adding them to my morning bowls, but they’ve never been the “star” like this. Will have to try it. I agree homemade almond milk really adds a nice dimension of rich flavor with something like this. Thanks!