Raw Buckwheat Porridge




  • 2 cups raw buckwheat groats (not the same as Kasha or roasted buckwheat) soaked in water for a minimum of 1 hour or overnight
  • 1 1/4 cups non-dairy milk (almond, soy, coconut, rice)
  • 2 Tbsp chia seeds
  • 1/4 cup liquid sweetener or to taste (Agave, honey, maple syrup, rice syrup)
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Optional toppings
  • chopped fruit or dried fruit
  • chopped nuts or seeds
  • nut butter


In a bowl pour 2 cups raw buckwheat groats and 4 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times.

Blend buckwheat groats in a food processor or blender, along with almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste.
Scoop into bowls and add desired toppings. Serve immediately cold. Place leftovers in the fridge and enjoy for the next few days.

  • Ingredients7
  • Servings4
  • Calories400

Nutrients Per Serving

  • Calories: 400
  • Carbohydrates: 85 g
  • Protein: 11 g
  • Fat: 5 g
  • Fiber: 10 g
  • Sodium: 70 mg
  • Potassium: 395 mg
  • Phosphorus: 372 mg