Raw Chocolate Hazelnut Breakfast Parfait + Book News

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rawchocolatebuckwheatporridgeparfait   Raw Chocolate Hazelnut Breakfast Parfait + Book News

Aside from smoothies and vegan overnight oats, raw buckwheat porridge is a breakfast staple in my morning rotation. I love breakfasts that are quick and easy and this one surely fits the bill. Similar to smoothies and overnight oats, you can also make buckwheat porridge the night before and store it in the fridge. Throw it into a jar and grab it while running out the door in the morning! How easy is that?

But first – what the heck are raw buckwheat groats?

I’ve talked a lot about buckwheat groats on this blog over the years, but it’s always nice to have a little ingredient refresher. Unlike the name, buckwheat is not a wheat product. It’s actually a fruit seed related to rhubarb and sorrel and it’s naturally gluten-free. Beige and pale green in color, raw buckwheat groats are a great source of protein, fiber, manganese, and magnesium. Be sure not to confuse them with kasha which is toasted buckwheat. Kasha has a stronger, earthier flavour and I much prefer the neutral flavour of raw buckwheat groats. You can find raw buckwheat groats in the bulk food section of Whole Foods, natural food stores, and online. I usually buy it by the 10 pound bag from Upaya Naturals website and the bag lasts for-eva.

To make this porridge, all you do is soak raw buckwheat groats in water overnight (or for at least 2 hours). Soaking buckwheat helps the body digest it better (and it also softens it, making it easier to blend up and chew). After soaking, rinse it off very well and then process it into a delicious raw porridge. Just like smoothies or vegan overnight oats, the flavour options for this are endless! This time, I was in a major chocolate hazelnut mood, so I decided to turn my breakfast into this chocolaty delight…and it did NOT disappoint!

rawchocolatebuckwheatparfait   Raw Chocolate Hazelnut Breakfast Parfait + Book News

Raw Chocolate Hazelnut Breakfast Parfait

Vegan, gluten-free, no bake/raw, oil-free, soy-free

By

print icon   Raw Chocolate Hazelnut Breakfast Parfait + Book News

This chocolate porridge is light and healthy without being overly sweet, so it's something you can enjoy in the morning. I added a banana for natural sweetness, a couple tablespoons of cacao powder,  and a hint of vanilla and maple syrup. The porridge is great all on its own, but if you want to get fancy, go to town with the toppings. I added toasted hazelnuts, toasted flaked coconut, banana and strawberries, strawberry chia seed jam (from my cookbook), and my homemade vegan nutella.

Yield
2 (1-cup) servings
Soak time
2 hours or overnight
Prep Time
Cook time
0 Minutes
Total Time

Ingredients:

for the porridge:
  • 1 cup raw buckwheat groats, soaked
  • 1 medium/large banana, peeled and roughly chopped
  • scant 1/2 cup almond milk
  • 2 tablespoons raw cacao powder or unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1-2 tablespoons liquid sweetener, to taste (I used 1.5 tbsp maple syrup)
  • very small pinch of sea salt
Suggested toppings:
  • Chopped fresh strawberries and sliced banana
  • Chopped toasted hazelnuts
  • Cacao nibs or mini chocolate chips
  • Flaked or shredded shredded toasted coconut
  • Strawberry Chia Seed Jam (from The Oh She Glows Cookbook)
  • Homemade Vegan Nutella (see note for recipe link)

Directions:

  1. Place buckwheat groats into a bowl and cover with water. Soak overnight or for at least 2 hours. Rinse and drain the buckwheat thoroughly to remove the gelatinous coating that forms while soaking. Set aside 1/4 cup of buckwheat groats so you can stir it into the porridge later on (this gives it a slightly crunchy texture).
  2. Place all the porridge ingredients (except for the reserved 1/4 cup groats) into a food processor (or blender) and process (blend) the mixture until combined. I don't process it super smooth as I like a bit of texture to it, but it's your call.
  3. Adjust sweetness to taste. Stir in the reserved 1/4 cup of groats. You can chill it for a couple hours (or overnight) or serve immediately.
  4. In a glass, layer the porridge along with your desired toppings. Or simply serve it up in a bowl.

Notes:

To make the Homemade Vegan Nutella, see this post.

To make this recipe nut-free, swap a nut-free milk for the almond milk (such as coconut milk). Omit the hazelnuts.

To save time in the morning, make this the night before. Layer it up in a jar and screw on the lid for a portable breakfast!

 

buckwheatporridgevegan   Raw Chocolate Hazelnut Breakfast Parfait + Book News

Cookbook News

I wanted to share my excitement about some cookbook news that I received this week. I heard from my editors regarding our official first week of sales (the numbers come from Bookscan and Booknet). Last week, The Oh She Glows Cookbook was the #1 best-selling cookbook in the US, as well as the 4th best-selling trade paperback book in the US overall. Here in Canada, it was the bestselling cookbook, as well as the #3 bestselling non-fiction book overall. I am completely over the moon with gratitude and I can’t thank you enough for all your support. Thank you for welcoming my recipes in your home, sharing the book with others, and spreading the word that vegan recipes can be both delicious and good for you all at once. I really feel like it’s a dream come true.

buckwheatporridgechocolate   Raw Chocolate Hazelnut Breakfast Parfait + Book News

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{ 173 comments… read them below or add one }

Sarah March 14, 2014

Congrats on the book news! Very exciting! Does that mean you will be on more mainstream media, especially on American TV? If so, please tweet out ahead of time…I missed your canada am live appearance :(

I love buckwheat groats! I eat them every morning but never thought to blend them up like this! Will have to try!

Reply

Angela (Oh She Glows) March 14, 2014

Thank you Sarah. Hopefully, we’ll see. :)
You can still watch the Canada AM video (it’s linked on my book page near the bottom under TV appearances. Hope this helps!

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Kaila @healthyhelperblog! March 14, 2014

Congrats on all the great book sales! I bought another copy for my sister who’s birthday we’re celebrating today! I turned her on to your blog and I know she will be SO excited to get the book!

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Angela March 14, 2014

Thanks Kaila – I hope your sis enjoys it!

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Natalie March 14, 2014

I have to get me some buckwheat groats! I swear, I don’t know how you do it with your gorgeous photography, I want to eat to lick the computer monitor! (and your Canadian? I love you even more now!) Girlfriend, you deserve all the success and credit you are getting!

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Tania Thompson March 14, 2014

Congratulations, Angela, on how well the book is doing! I’m loving my copy and can’t wait to share it with my friends! And I thought you were great on Canada AM. :-)

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Chicago Jogger March 14, 2014

Congrats!! That is amazing news. I’m going to have to pick up a copy :) Love the sound of this recipe too, as usual!

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Anele @ Success Along the Weigh March 14, 2014

I think I’m going to make this for the Mr. He’s a nutella and strawberry freak so this is right up his alley. Oops, here he comes…act normal.

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Monica March 14, 2014

Congratulations!! Though I can’t say I’m surprised, I’ve been impressing vegans and omnivores alike with your recipes for over a year.

The Glow must be spreading!

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Katie March 14, 2014

Congratulations!! Any success you have is so well deserved! =D

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Abby @ The Frosted Vegan March 14, 2014

Ahh so exciting about your cookbook! You are going to rule the world soon woman : )

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suzanne March 14, 2014

HI Angela
This looks so good – the raw buckwheat groats is one of the first recipes I wanted to try from your cookbook too…but is it good hot as well as cold? I am not sure my kids will go with the ‘cold porridge’ idea (new things can be tough around here!). This version looks particularly good – and I have hazelnuts just waiting to be made into nutella :-)

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suzanne March 14, 2014

just read the cookbook news – WOW – CONGRATULATIONS!!!! You so deserve it! The day I got my book in the mail, I told my husband that you have a special gift – a light – that comes thru in all you do. You truly are blessed and we are fortunate to receive all that you share. Thank you for your open heart, your generous spirit and of course your photographic and culinary perfection!

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Angela March 14, 2014

Thank you, Suzanne. I’m so grateful for your support!
I haven’t tried the porridge heated up but I can’t see why it wouldn’t be good too. Let me know if you try it out!

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Jamie March 16, 2014

I like to think of this as “pudding” not “porridge”. I just made it and I can’t get enough! Thanks, Angela. And congrats!

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Shundara@SavyNaturalista March 14, 2014

Congrats Angela ! I love this porridge now I gotta go get me some buckwheat groats!

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Emily @ It Comes Naturally Blog March 14, 2014

Congrats – that’s such good news. Talking of news – hows Sketchie getting on? xxx

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Angela March 14, 2014

He’s in great spirits and back to his crazy self. Also, eating lots which is great because he lost a lot of weight over the past several months.

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Sharon March 14, 2014

Amazing news about the book being Number One! I can’t say I’m surprised. You’re hard work is paying off and you totally deserve all this success. As someone who has read your blog from very early on, I am so proud of your journey and am inspired. Heartfelt congratulations! :)

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Heather March 14, 2014

Congrats on the amazing cookbook news Angela! You deserve all the success. All the recipes I’ve made from the book have been to die for and I plan on buying several more copies for friends!

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Andrea B March 14, 2014

Congratulations!! You are living proof that taking a leap of faith and following your gut to pursue your passion really does pay off and dreams really do come true. So proud of your success (from one Canadian gal to another!!!)

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Jan March 14, 2014

Thanks so much for all of your wonderful work, have been following your blog for ages and when I found out you were publishing a cookbook I commented that I don’t buy cookbooks, but yours I would buy! One of my yoga students kindly purchased it for me! And in speaking with one of her friends, another food blogger that apparently is also a friend of yours, she passed on my story of “never buying cooking books but yours” and the friend-in-common passed the story on to you… Love the six-degrees of separation foodies live within!

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Angela (Oh She Glows) March 14, 2014

Hey Jan!

haha small world, isn’t it?? Yes Amy shared the story with me last week!! I still have a warm and fuzzy feeling, I tell ya! Thank you so much for your excitement over my book. I hope you enjoy many recipes to come. xo

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Baby June March 14, 2014

This looks like my kind of breakfast! :) I might make this with regular oats–the combination of chocolate hazelnut + strawberry chia jam just sounds delicious, especially with the warmer weather finally around the corner.

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Holly March 14, 2014

Congratulations! My husband and I love the book and have been making recipes from it all week. Delicious!!

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Kevin @ StartEatingReal March 14, 2014

That looks delicious. I really need to start to diversify my breakfasts to include some of these overnight recipes. I’ve done them before and love them, but never think of preparing them the night before, hah.

Congrats on the book sales, it must be so exciting!

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Dannii @ Hungry Healthy Happy March 14, 2014

That is amazing news about your book. Congratulations. Well deserved :)

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Simple Green Moms March 14, 2014

So excited about your book… you rock!!! very exciting!!! almost as exciting as this delicious recipe looks lol ;)

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char eats greens March 14, 2014

ANGE!!! So amazing. You SO deserve it!! I think you success you’ve had so far is so deserving because you are such an awesome person!! :)

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Kate March 14, 2014

Yum! What a great way to use buckwheat, and I love that you can top it with a bunch of different things.

Also, I have been loving your new cookbook. What an amazing accomplishment!

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Lili March 14, 2014

Congrats! Anyone can write a cookbook, but it takes someone special to create recipes that become family favourites.

I’ve made your guacamole three times this week. I usually put mango in mine (something I discovered on a trip to Tuscon), but strawberries bring it to a whole new level. YUM.

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Angela March 14, 2014

Oh glad to hear you are enjoying the guac!! I think I need to put it on the menu this weekend. :) It’s a great late winter/spring recipe!

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Carissa March 14, 2014

I am so sad I saw this recipe at 7:30 am now have to wait 24 hours to eat it!
We are loving your cookbook in our house, the avocado cream sauce on the enchiladas was a particular hit, ummm maybe I’ll have that for breakfast. Pretty much every day since it arrived your recipes have made it onto our plates at one meal or another! I particularly liked the tea and had it last night as a dessert. Thank you!

Reply

Angela March 14, 2014

I would totally support the avocado cream sauce for breakfast…it would be great over the savory oats actually! Thanks for your kind words about the book.

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Carissa March 15, 2014

We tried it and loved it. Was perfect before my morning dog walk. Next time I think I’ll blend it the day before so we can eat and run. Am imagining a chocolate-almond-cherry version already! Thanks!

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Miet March 14, 2014

Congratulations! You deserve it – it is a great book!!

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nicollette March 14, 2014

Congrats Angela! I’m so glad after following your blog I now have a print version to swoon over!

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Ashley March 14, 2014

Eeeeeee! CONGRATS lady!!!! So so thrilled for you. And a big yu-um to this breakfast. xoxo

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Angela March 14, 2014

Thanks my dear!
PS- Do my photos look extra moody today??? haha. I may have whipped out the black board just for you!

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Ashley March 14, 2014

YES! I totally noticed and meant to ask if you found a black umbrella, haha. :) Love that 2nd photo especially!

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Angela (Oh She Glows) March 14, 2014

whohoo, hah. No umbrella yet, just a black board. But I’m on the hunt…hoping they aren’t sold out everywhere! ;)

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Veganopoulous March 14, 2014

Congratulations!!! My book arrived a couple of days ago and it’s gorgeous. I’m buying one for my sister :)

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AutumnTao March 14, 2014

The book is beautiful. I’ve been a long-time reader and am so pleased you had the chance to write a cookbook. It’s been a pleasure taking this journey with you. I’ve mentioned this before, but we cook a lot of your recipes and call you “the Canadian” in our house–LOL. My husband knows exactly what I mean :) Bask in this amazing success! And thanks for making veganism so delicious and sexy. XO Renée in Jersey

Reply

Angela March 14, 2014

Thank you guys for all your kind words! xo

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Kristen March 14, 2014

I bought your cookbook and absolutely LOVE it! It feels like Christmas every day as I have been cooking my way through it. Amazing job!!!

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Katrina @ Warm Vanilla Sugar March 14, 2014

This looks insaaaane I love the look of this recipe!

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Sol March 14, 2014

Just made it this morning (fortunately I had some raw buckwheat soaking overnight in my fridge) and it is really good. The chia seed jam goes really well with it (made a combination of strawberries, blueberries and raspberries!). Planning on making the vegan notella soon!
btw- Love our book, I have easily made close to 20 recipes and all of the are a hit.

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Mimi March 14, 2014

TGIF because I just added buckwheat groats to my weekend grocery list AND ordered your book!!!! Can’t wait to get it in the mail :)

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laurasmess March 14, 2014

Aw yay! Congratulations on the book! I’ll definitely be sharing the link with all of my vegan friends :) As for this pudding, oh my GOSH. It looks divine! I’m really loving breakfast parfaits at the moment, they’re perfect for warm mornings in the sunshine. I’ll be trying this recipe! xx

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Brittany March 14, 2014

Wow! I just found your blog and am in LOVEEEE and drooling! ;) I can’t wait to get into my kitchen! Your photos are simply beautiful too! I am just curious, why do you not list nutrition facts on your recipes? (Hope you do not mind my asking) xo

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Adeline Halvorson March 14, 2014

I’m so excited for you! Congratulations!! I love the cookbook and have made several of the recipes. In fact it’s time for Apple Pie Oatmeal for breakfast again. Tomorrow I think I’ll try this new recipe from your post. I’ve long recommended your blog as my favorite vegan recipe source and I’m so glad you did a cookbook. Thanks!
Adeline

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Kathryn March 14, 2014

Awesome book news! How is Sketchie?

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Brittany March 14, 2014

Congratulations on all your cookbook success!!!! You are truly an inspiration! I have recommended your blog to so many friends and family members. Your blog is amazing and your cookbook is phenomenal!! Congrats on everything!!!!

Brittany

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