To get the day off to a great start, I always make sure breakfast is ready and waiting (even if I have to prepare and soak things the night before).

This stress free porridge option is perfect for preparing ahead and easy to make in batches so you can set yourself up the right way for the whole week.

Buckwheat is a great alternative to oats and other grains you may use and has the following benefits:

  • Improves Heart Health By Lowering Cholesterol and Blood Pressure Levels. …
  • Contains Disease-Fighting Antioxidants. …
  • Provides Highly Digestible Protein. …
  • High Fiber Content Helps Improve Digestion. …
  • Can Help Prevent Diabetes. …
  • Doesn’t Contain Gluten and Is Non-Allergenic. …
  • Supplies Important Vitamins and Minerals.

I used to think that buckwheat is a cereal, but it is actually a herb!

Despite the name, buckwheat is not related to wheat, instead is related to sorrel and rhubarb.

It is an excellent choice of grain for anyone (especially if you are on gluten free diet)  as it has so much goodness inside that small seed. It contains protein with a high concentration of all essential amino acids, antioxidants, and is rich in iron, zinc and selenium.

So, today I will instruct you how to eat buckwheat grains in their best and healthiest form, which is raw and soaked, so you could get the most nutrients out of them.

Serves 2


  1. 2 cups raw buckwheat groats/grains
  2. 1/2 cup raw nuts (I use pecans and walnuts – use your favourites)
  3. 1 pear or 1 apple, cored
  4. 1 banana or 1 mango for creamy consistency
  5. 1/2 cup almond milk (plant based milk of your choice)
  6. 1 tbsp coconut cream/coconut oil
  7. 2 tbsp maple syrup or to taste
  8. 1/2 tsp ground cardamom (optional but I love this spice)
  9. 1/2 tsp vanilla (optional)
  10. 1/2 tsp cinnamon
  11. Pinch of nutmeg
  12. Optional – superfoods: 1 tsp chia seeds/flax seeds/raw cacao powder
  13. Toppings – fresh fruits, nuts, seeds, coconut flakes, cinnamon, nutmeg, cacao nibs, maple syrup, nut butters (the list is endless).  Use up what you have in the fridge/store cupboard.


  • Soak grains & nuts overnight in filtered water (enough to cover)
  • In the morning I grind them all in a food processor with almond milk (or your favourite plant based milk), coconut oil, spices and (various) fruits, one of which is usually of creamy texture – banana, mango.
  • **NOTE** You can grind all soaked grains in the processor, which will make porridge creamy, or set some groats aside to stir in later and have more chewy texture. When I have a busy day and need extra sustenance, I add some “superfoods” to the porridge – chia or flax seeds, goji berries (could be soaked overnight with the buckwheat), raw cacao powder, super greens protein mix (wheatgrass, spirulina etc).
  • Add your favourite toppings & enjoy!

This breakfast is gluten-free, vegan, and full of nutrients and by soaking the buckwheat overnight it is easier to digest.

This porridge is amazing for breakfast or as an afternoon snack, for those busy mornings when you don’t have time for breakfast and need something nutritious for on the go. The leftovers can easily be scooped into a glass jar, refrigerated and used as a breakfast (or snack) for 3 days in the refrigerator.


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