Looks like I’m continuing with the berry stripy team today in this Raw Buckwheat Porridge with Berries. I promise something very green coming up next time! I took these pictures at the same day as the pics for my Raspberry White Chocolate Bars so I suppose they have a similar look going on. Pretty and girly to nourish our feminine side:)
I am a big fan of buckwheat and this Raw Buckwheat Porridge with Berries is my ideal breakfast during the warmer months. It’s simple, quick, refreshing, healthy and really delicious. I’m in love.
You have to be a little organized and soak the buckwheat groats overnight in some water with acidic medium like apple cider vinegar or lemon juice. But in the morning, it’s like making a smoothie, all you have to do is whizz it all together in your blender. I’ve used frozen blueberries in the recipe, they keep the porridge nice, cool and refreshing. You can use any berries you have on hand or the ones that you love. Top with fresh berries, flaked coconut, raw cacao nibs or your favourite porridge topping. Enjoy:) x
Raw Buckwheat Porridge with Berries
Ingredients
- 160g buckwheat groats, soaked overnight (1 cup)
- 1 medjool date
- 1/2tsp cinnamon
- pinch of sea salt
- 120ml almond milk (1/2 cup)
- 80g frozen blueberries (1/2 cup)
Topping:
- Fresh berries
Instructions
- Place buckwheat groats into a ceramic or glass bowl, cover with plenty of water and splash of apple cider vinegar and leave to soak overnight.
- In the morning rinse buckwheat under plenty of running water and place into blender. Add medjool date, cinnamon, sea salt and almond milk and blend until you have smooth thick consistency.
- Pour half of the amount into serving glasses.
- Add blueberries to the rest and blend again. Pour or spoon on top of the first layer.
- Top with more berries or your favourite toppings.
- Enjoy!
Mmm, yes, yes! This celiac is a huge fan of buckwheat! I love just making Bob’s Red Mill Hot buckwheat cereal (just like quick oats…but buckwheat! and done in a sec!)
Hmm, that sounds yummy too, I have to check that one out. Always good to have a quick option in the morning when needed:)
This looks gorgeous Hana! I’ve never tried buckwheat groats, so I’m going to give this a go ;-) Beautiful photos too x
Thank you so much Michelle! Let me know how you like it:) x
Hi Hana,
I’d like to try and make this for one person. Do you recommend cutting the recipe by half or make the whole thing and leave extras for the following day? Thanks. I’ve already made your banana-carob bread and it turned out wonderful. Your site is intriguing, I’m going to try out more recipes.
Hi Keren, I would probably cut the recipe in half, it’s quite a large amount and I think it’s better making it fresh. Also if you like you can gently warm it up after blending, but might need extra almond milk. I’m so happy you’ve tried my Carob Banana Bread, thank you so much for your lovely feedback :) xx
Superb recipe, Hana. Yet another one. I threw in some maca powder and flax seed, put in an extra date and because my blender isn’t high-power, I needed to add more liquid, in my case more unsweetened soy beverage. Extremely delicious and I will make it again and again.
I’m so happy you loved this one too Keren! Thank you so much for leaving me your wonderful comment. I haven’t made this for quite a while, good reminder, it’s the perfect summer breakfast! Hope you’re having lovely summer :)
Sounds SO delicious. I don’t have buckwheat groats but I do have the flour. How could I use that instead to get a similar outcome? Hopefully, it’s possible. Thank you.
Hi Sandra, if you only have the flour I think you’d be better making buckwheat pancakes for breakfast. You won’t be able to make raw porridge with the flour.
Hello!
Thank you for this recipe! I would like to ask about soaking method. Why do you use apple cider vinegar and not just water? What is the difference? Can I replace it with any other vinegar?
Thank you for the answer in advance!