Raw Buckwheat Breakfast Porridge

8 10 406
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Raw Buckwheat Breakfast Porridge
Health Highlights


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 406
Calories from fat 69
Calories from saturated fat 19.5
Total Fat 7.7 g
Saturated Fat 2.2 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 96 mg
Potassium 384 mg
Total Carbohydrate 79 g
Dietary Fiber 10.7 g
Sugars 12.8 g
Protein 10.7 g

Dietary servings

Per Portion

Grain 2.3
Milk Alternative 0.2

Energy sources


Meal Type(s)