Coconut Ginger Buckwheat Porridge

9 495 721
Ingredients Minutes Calories
Prep Cook Servings
8 h 15 min 2
Coconut Ginger Buckwheat Porridge
Health Rating


1/2 cup Buckwheat groats, dry
1/4 cup Quinoa, uncooked (or amaranth or more buckwheat)
1 tbsp Coconut oil
1 piece, 1-inch Ginger root (peeled and minced)
1/4 tsp Sea salt
1/2 tsp Cinnamon
1 1/2 cup Coconut milk (homemade or with 1/2 nut milk)
1/2 cup Blueberries (or favourite berry)
1/2 cup Raspberries (or favourite berry)


Grind the grains in a powerful blender. You may skip this step, for sure. But the texture of the ground buckwheat is lovely. Cover with some warm water and a squeeze of lemon juice. Leave to soak overnight. Drain and rinse. Buckwheat will be a bit gooey. But rinse what you can.

Melt coconut oil in a medium saucepan over medium heat. Saute the ginger for a couple minutes. Stir in grains, salt, cinnamon and coconut milk. Reduce heat and simmer about 10 minutes. Stir then let sit with a lid for a few minutes. Stir in berry when you’re ready.

Nutrition Facts

Per Portion

Calories 721
Calories from fat 433
Calories from saturated fat 364
Total Fat 48 g
Saturated Fat 40 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 2.8 g
Cholesterol 0
Sodium 327 mg
Potassium 747 mg
Total Carbohydrate 60 g
Dietary Fiber 9.0 g
Sugars 5.1 g
Protein 12.2 g

Dietary servings

Per Portion

Fruit 0.9
Grain 1.1

Energy sources