Raw Buckwheat Breakfast Porridge

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Saturday night, Eric and I were on our nightly walk and we passed by our neighbours sitting outside enjoying a pitcher of Sangria. They invited us over for a drink and we couldn’t think of a reason not to join in on the fun! Drinks led to more drinks, hours flew by, conversation flowed, and we found ourselves home long past midnight with a wonderful evening behind us.

Anxiety tends to make me over-analyze everything…what if this happens, what if I say this, what if…but I realized when I do things spontaneously, I don’t have time for all that crap to go through my mind. I barely had any anxiety which is unusual for me when getting to know new people. There was something magical about doing something on the spur of the moment. It happened so quickly my anxiety didn’t have a chance to say boo!

It was a powerful learning experience and I was quite proud of myself for living in the moment. Overtime, these small decisions can lead to a big change.

Weekend Revelation #1: Stop over-analyzing so much and JUST DO IT!

Weekend Revelation #2: Raw Buckwheat Porridge.

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You knew food had to be involved, right? :)

On Saturday morning, I was cruising You Tube vegan recipe tutorials, like any cool gal would do when procrastinating a workout. My Degree from the You Tube School of Culinary Arts should be arriving anytime now.

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I came across a video for Raw Buckwheat Porridge and I instantly knew it was an idea I could have fun with!

According to Renegade Health, Raw Buckwheat Porridge is simply soaked buckwheat groats processed with agave, cinnamon, and vanilla to make a raw porridge. There isn’t any cooking involved and it’s incredibly easy and nutritious!

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I thought it would be fun to amp up this mixture and turn it into something that was similar to my beloved Vegan Overnight Oats. I added chia seeds to boost the nutrition + volume as well as almond milk for even more volume. In the original recipe, the serving sizes were very calorie dense and tiny so I knew I would have to increase the volume to satisfy myself physically and visually. I’d rather eat 1 cup than a 1/3 cup, any day.

After that, I loaded on the fruit with a sprinkle of chopped nuts to finish it off.

The result was one of the best breakfasts I’ve had in a long time. It’s also gluten-free, vegan, and packed with nutrients like calcium, protein, fibre, magnesium, and omega 3 and 6 fatty acids.

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Here’s how I made it:

Soak raw buckwheat groats in water for at least 1 hour or overnight.

Strain and rinse the groats well with water. The groats will have a slimy texture, but that is perfectly normal!

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Set aside 1 cup of groats (to stir in later). This will give your creamy porridge a nice chewy texture.

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In a food processor or blender, add your soaked buckwheat groats (except for the reserved cup), almond milk, vanilla, cinnamon, chia seeds, sweetener, and a pinch of salt. Process until almost smooth or leave it chunky, whatever you like.

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Stir in the reserved 1 cup of groats for a nice texture..

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Stir in optional chopped banana or simply adjust sweetness to taste.

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You can stop here (it tastes amazing already!) or keep going like I did.

Add your desired toppings: Fruit, nuts, seeds, granola, nut butter, coconut, dried fruit, etc. The sky is the limit.

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Refrigerate leftovers and enjoy for quick and portable breakfasts for the next few days!

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I was really surprised by how much I loved this porridge. I’ve had some bad experiences with buckwheat, but its normally strong flavour wasn’t very pronounced in this and I found it just delicious.

It’s also really filling and no cooking is involved making it a perfect breakfast for hot summer mornings. I’m excited to play around with this first attempt using different amounts of buckwheat, chia seed, and almond milk ratios.

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I’ve already made a second batch in all the excitement…

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Peanut Butter and Cocoa powder were involved and things got a bit crazy.

To be continued. :)

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Given Weekend Revelation #1, I’m going to stop thinking about my workout and just do it!

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{ 199 comments… read them below or add one }

Leanne @ Healthful Pursuit July 11, 2011

omg this is BRILLIANT. I’m totally making this for my breakfast tomorrow. I’m a bit sensitive to oats, so I can only have 1-2 servings a week, if that. But I LOVE my overnight oats. Thanks for sharing this recipe with us!!

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Andrea B. @ Vegvacious July 11, 2011

Looks delicious! I love your pictures with the fruit all piled up on top!

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brandi July 11, 2011

This looks like such a filling breakfast! And I finally got some buckwheat groats, too.

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Sharon July 11, 2011

Mmmm, I love buckwheat groats. My mom coats hers with an egg and eats them that way every morning. I’m sure there’s more to the process than that but that’s all I’m aware of. I throw buckweat on salads for a nice crunch but haven’t really figured out a way to eat them other than that because I’m vegan so my mom’s breakfast is out. I can’t wait to try this out though!

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Danielle July 11, 2011

That 3rd photo from the top… I think it’s probably my favorite photo you’ve taken yet! It’s stunning–perfect light!

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Angela (Oh She Glows) July 11, 2011

Thanks, that was my fav of the shoot too. I love the soft shadows from the light :)

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Britta July 11, 2011

This is going to be my breakfast tomorrow for sure. Every recipe that I have tried from your blog is fantastic!

Also, I was wondering if you had any recipes/ideas for fresh figs. I got a carton of figs from my co-op this weekend, and I have no idea what to do with them. I searched for some recipes but can only find ones that use dried figs. I don’t have a dehydrator, so any suggestions would be greatly appreciated!

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Angela (Oh She Glows) July 11, 2011
Victoria @ The Pursuit of Hippieness July 11, 2011

This looks absolutely delicious! Can’t wait to try!

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Hayley @ Oat Couture July 11, 2011

This sounds amazingly good! And i’ve been trying to work more raw food into my diet recently so this is perfect! :) Thanks!

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Claire @ Live and Love to Eat July 11, 2011

I have a bag of buckwheat groats sitting in the pantry… I think this recipe is reason enough to finally try them!

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Jill in Chicago July 11, 2011

UH-MAZING! Can’t wait to try it!

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alyssa - fashion fitness foodie July 11, 2011

I always love your pictures… This looks amazing!

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Ellie@fitforthesoul July 11, 2011

oh how cool! I made something like this once, except that it was with Kasha so I believe the taste and textures would be way different? I haven’t tried the raw ones yet! This looks delicious though you’re makin’ me hungry. I’m so glad that over-analyzing is somehow being used for you to discover the beauty of spontaneity Angela! There’s always a bright side to everything. :D

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LizAshlee July 11, 2011

What a great spin on overnight oats…I can’t wait to try!! As always, the photos are beautiful and make me want to try the recipe even more!!

Hope you had an AWESOME workout!! :)

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Jen @ keepitsimplefoods.com July 11, 2011

This is infinitely healthier than what I ate for breakfast this morning (pop tarts).

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Gillian July 11, 2011

LOVE this idea! i just started adding buckwheat to my overnight oats and i love the little bit of extra chew it adds.. and you’re right.. SO filling!

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Mary (What's Cookin' with Mary) July 11, 2011

So glad you had a great night! Sometimes (what am I saying – almost always) it’s better to just go with the flow instead of plan everything out. Having things spontaneously come up are the best. No time to think of all the reasons why I shouldn’t/ don’t want to/ can’t do something… Just DO it and enjoy the moment.

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Heather @ Get Healthy with Heather July 11, 2011

Now that looks like a great summery breakfast! Packed with so much nutrition too.

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Nikita July 11, 2011

Gorgeous photos! Great breakfast idea! I need to get my hands on some raw buckwheat… toasted is the only thing in stock at my usual grocery store.

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kris (everyday oats) July 11, 2011

I’m on vacation, but a little part of me almost can’t wait til I get home so I can try this porridge out! It looks THAT good :)

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Mama Pea July 11, 2011

What a lovely lesson! And now I want some breakfast sangria ;)

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Georgina Collins July 11, 2011

Hi Becca,

I love your website! live in Ottawa. Might you know where I could get Buckwheat Groats? I am just starting to explore eating for my health. Do you buy these sort of products online? Thanks!

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Angela (Oh She Glows) July 11, 2011

yup I linked to the online store in my ingredients list :) enjoy!

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G July 11, 2011

Hi Georgina!
Check out Herb and Spice shop on Bank Street: http://www.ottawaplus.ca/ottawa/venues/herb-spice-shop .
Wonderful with all kinds of natural living products/food/etc. :)

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Michelle July 11, 2011

Living in the moment is such a beautiful mindset. I found myself reverting back to my over-analyzing ways this weekend. It’s so refreshing to take a break from that and just go with the flow.

And yum to the buckwheat porridge!

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Namaste Gurl July 11, 2011

You are SO creative- i am most definitely trying this asap! I love buckwheat and use it often, so i’m sure I’d love this blended porridge! Mmmm, PB and chocolate- sounds delectable! :)

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Cat @Breakfast to Bed July 11, 2011

I am Slovak and we eat a lot of buckwheat porridge. I have never EVER thought to try it raw. Must get on that. BTW, that blizzard? changed my life. omg.

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Jane July 11, 2011

I just read a very informative book called The Art of Raw Food and I remember it containing a recipe similar to this one. It looks so good and the health benefits of eating raw are amazing. It would be hard to go 100% raw (love my baked goods!) but it would be interesting to try for a bit and see how it really affects my body/mood,energy.

Also, I love what you said about small decisions leading to a big change. My life has been so all over the place for a while now and it has led me to anxiety, which has affected my weight. It’s crazy how everything affects each other. I’ve found a wonderful holistic nutritionist that is helping me tremendously now. I know I need to make changes for myself and often catch the phrase “just do it” going through my head. Although now my mantra is “don’t think, just eat” :)

One last thought, I read this quote this morning and thought it might be pretty relevant.
“If you don’t like something change it; if you can’t change it, change the way you think about it.” -Mary Engelbreit
Thanks for the great post!

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Amber K July 11, 2011

Doing things spur of the moment is exactly what makes my anxiety run into high gear. Then again, just reading about spur of the moment social engagements set me off. I am just always so uncomfortable chatting with people, unless I know them really, really, really well. It’s definitely a process to deal with it all for me.

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laura July 11, 2011

Oh I love the photos will all the fresh fruit n the background! So pretty.

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Sylvia @ LifeIsGoodWithFood July 11, 2011

This is an excellent idea. I recently stocked up on a lot of buckwheat groats to try my hand at making buckwheat bakes but I never had the time. This seems so simple and easy to make; best of all, most of the prepwork is done the night before! :)

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Hannah (Balancing on Two Feet) July 11, 2011

This looks AMAZING!

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Wendy Irene July 11, 2011

Whenever I hear myself playing the what-ifs in my head I use it as a signal to stop and come back to the present moment. Have a lovely day!

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Rhona July 11, 2011

That looks absolutely amazing! I have some buckwheat sitting there so I will try this recipe (although it is not the groats).
With the anxiety, I know exactly what you are talking about.

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Averie @ Love Veggies and Yoga July 11, 2011

Angela the porridge looks great and I am loving the photos.

I love the slightly messy fruit pics, just kind of “dribbled” on the mats. It looks great.

And of course the composed shots are just beautiful! Just commenting from the airport here, wrapping up my weekend photography tour of Mexico City. It’s been a whirlwind and amazing. I am ready to be home though :) So intense!

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Ruth July 11, 2011

I’m officially going to give this a try. I have struggled with buckwheat before, relly wanting to like it, but making ‘ordinary’ porridge with it in the same way as you make oatmeal, and then being disappointed with the strong flavour. This could change things!

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Moni'sMeals July 11, 2011

I am so proud and happy for you…in the moment and sangria too, well done! It takes courage to be spontaneous.

Now these pis and this recipe, what a tease. I am new to buckwheat, this is great to have. :)

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Lauri (RedHeadRecipes.com) July 11, 2011

SO pretty! WF didn’t have any raw buckwheat groats in the bulk section last time I was there… Hopefully Earthfare wil have some in tomorrow so we can make this ASAP!

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Laura-Ashley July 11, 2011

Hey Angela! I’ve been a long time reader, but I typically don’t comment. However, I related with you 100% about the anxiety topic and doing things spontaneously. I have started to notice my personal anxiety battle (more or less I’m coming out of denial), and have always found that if I do things on a whim I am more likely to complete the task, as oppose to when I plan out every detail. Sometimes I even try not to talk about my daily goals with people, because I start to notice the pressure building and I end up not accomplishing anything! Nonetheless, you are an inspiration to me and it’s nice to know that there are others out there that go through similar obstacles. Looking forward to all your future posts!!

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Angela (Oh She Glows) July 11, 2011

I’m glad you can relate, thanks for your support!

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Jamie July 11, 2011

I am the same way with the over-analyzing. I am trying to just live in the present and stop worrying about things so much also!
The buckwheat porridge looks very intriguing. I have never tried buckwheat!

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Nina @ Sweating It July 11, 2011

Looks so delicious, and gorgeous photos, as usual!

The only time I’ve tried buckwheat was when I lived in Russia- they often have it as a side where we might put rice. They also eat it in the morning like oatmeal, except it’s not sweetened with anything… I wasn’t a fan of that preparation, but this looks like it would put Russian “grechnevaya kasha” to shame :)

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Jessica @ Dairy Free Betty July 11, 2011

Mmmm I had this when I was doing the raw foods course! It was great!

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brittany July 11, 2011

Question on the ABU- do you always use “cold” almond butter as opposed to hot, freshly made almond butter? When I’ve tried to do it right after making the almond butter, it gets a horrible texture and is ruined. Just wanted to see what the actual protocol should be! :) the first time I made it I used old, cold almond butter and it worked great so I’m wondering if that’s my issue!

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