Raw Buckwheat Breakfast Porridge

Raw Buckwheat Breakfast Porridge

Health Rating
Prep Cook Ready in Servings
10 min 0 min 10 min 4


1 cup Almond milk, unsweetened
2 cup Buckwheat groats, dry (soaked overnight, drained, rinsed)
1 tsp Cinnamon
1/3 cup Coconut, shredded, unsweetened
1 tbsp Flaxseed meal (ground)
1/4 cup Maple syrup
1 pinch Sea salt
1 pod Vanilla bean (seeds scraped out, or 1 tsp vanilla extract)


Place the buckwheat groats in a food processor and pulse a few times to break down.

Add the almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and process till the mixture has a smooth consistency (but with some texture remaining). Pulse in the coconut and adjust seasonings.

Divide porridge into bowls and serve, topped with fresh berries, chopped nuts, or sliced bananas.


Nutrition Facts

Per Portion

Calories 430
Calories from fat 73
Calories from saturated fat 19.7
Total Fat 8.2 g
Saturated Fat 2.2 g
Trans Fat 0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 99 mg
Potassium 392 mg
Total Carbohydrate 78 g
Dietary Fiber 11.0 g
Sugars 11.9 g
Protein 10.7 g

Dietary servings

Per Portion

Milk Alternative 0.2

Energy sources

Recipe from: