Raw Buckwheat Breakfast Porridge

by Angela (Oh She Glows) on July 11, 2011


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.


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.


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!


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.



Raw Buckwheat Porridge

Inspired by Renegade Health.

Yield: Four 1-cup servings.


  • 2 cups raw Buckwheat Groats, (note: this is not the same as Kasha) soaked in water for minimum of 1 hour or overnight
  • 1.25 cups almond milk
  • 2 tbsp chia seeds
  • 1/4 cup liquid sweetener (use Agave if you want it raw. I used maple syrup), or to taste
  • Pinch of kosher salt
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon


Optional Toppings:

  • Chopped fruit or dried fruit (banana, Berries, kiwi, apple, peaches, nectarines, raisins, mango, etc)
  • Chopped nuts and or seeds (I used almonds)
  • Nut Butter or ABU
  • Toasted coconut, chocolate chips, etc



1. In a bowl, pour 2 cups of 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.

2. Place buckwheat groats in food processor or blender, along with the almond milk, chia seeds, and vanilla. Process until combined and slightly smooth. Now add in the sweetener and cinnamon to taste (I found 1/4 cup of sweetener was enough, but others might like a bit more or less than that).

3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. Serve immediately cold. Place leftovers into fridge and enjoy for the next few days. Makes 4 cups at about 385 calories per cup (using 1/4 c maple syrup, but without toppings).



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!


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


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.


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


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


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.



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


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.


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


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

To be continued. :)


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

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 46 comments… read them below or add one }

Page 5 of 5«12345
Sarah April 22, 2013 at 12:26 pm

What a delicious breakfast! Thanks for making it simple, and fun…..I love your pictures


Shelly Baril May 28, 2013 at 11:08 am

OMY Lord! Thank you for this recipe and the step by step instructions and pictures! For not only the fact that it looks amazingly delicious and healthy, but that my Hippie Peace Loving Mother-in-law had given me some buckwheat that I had no idea what to do with! These pictures really help me out and now I will not be so scared to experiment with them myself. I love how you watch youtube for recipes and then make your own beautiful creations. In my book 1/3 of a cup is just not a serving. Come on people! PLEASE, please, please keep the ideas coming! I am not vegan, but I have removed Gluten and Dairy from my diet for health reasons and the benefits are astronomical! I’ve also lost 35 pounds doing just that. I’m having fun, eating healthy and looking forward to many years of a healthier lifestyle. I love your website! So glad I found you <3 TTFN, Shelly


Adriane June 1, 2013 at 8:44 am

Just made these for breakfast this morning and I am in LOVE! Heaven in a bowl:)


Mimi June 8, 2013 at 1:56 pm

Not the same as kasha…but could I try this recipe with kasha? For some reason, I’m having trouble finding buckwheat groats, but I’d love to try this! Thanks!


Curtis Miller June 28, 2013 at 6:23 pm

I tried this today. Need to tweak ratios but I can see that when I play with it a bit, it will be fantastic! I used raspberries and bananas – and rice milk vs almond (don’t recommend). Next is fresh strawberries, cashews and mint.
And it’s good for me, right?

As to anxiety – I suffered from that greatly last year for many reasons. After spending a year letting go of expectations, I found the highest level of peace so far with a “clean” diet (basically all raw veggies and fruit, no processed food, no meat, not dairy and no gluten) after a one month detox, lots of aggressive physical activity (hot, sweaty, high heart rate), rest and resistance to toxic relationships. None would work without humble submission to God – the author of this epic story of which I am a part.
Good luck and thanks for the recipe!


Yakkin' Woman June 29, 2013 at 4:56 pm

Another time, put your raw, washed groats in a colander wrapped in a dishcloth and set it on a plate in your oven – it needs a dark place. By morning you should see little tails growing. Eating it as it grows is EXTRA nutritious! Don’t blend it – just add berries/fruit and, if you have it, a dollop of nut cream :)


Erin July 31, 2013 at 4:46 pm

Ive been trying to incorporate more vegan recipes in my diet and I adore your website. I just made the buckwheat breakfast porridge and it knocks my socks off! I was scared when i smelled and tasted the buckwheat groats by itself but with all the fruit, the buckwheat tastes more nutty and doesn’t have that awful bite. Thanks again!


Nickelle August 17, 2013 at 4:40 pm

Did you smash up the banana when mixed in to may it smooth or just stir in the chunks for more texture?


Angela (Oh She Glows) August 19, 2013 at 9:06 am

I don’t quite recall for this exact recipe, but you can do either :)


Claire October 28, 2013 at 8:49 pm

I absolutely love this recipe! Been making it on and off for a couple years- a great go-to breakfast!


Kamila December 17, 2013 at 9:11 pm

You just saved buckwheat for me! I’ve had buckwheat several times and never liked the taste. I had just about given up when I googled “why does buckwheat taste so bad” and somehow your recipe popped up. And it actually tastes delicious!! The secret must be in the soaking — like how it helps to rinse quinoa before cooking it. Thank you!


Angela (Oh She Glows) December 18, 2013 at 9:29 am

So glad to hear that Kamila!


Hannah January 20, 2014 at 5:11 pm

So delicious – had it for breakfast this morning!! However I didn’t check the pantry before making it and realised I had no maple syrup! So instead i made apple-juice, it was still yummy and sweet! Thank you so much Angela. Loved it.


Cathy Reed February 4, 2014 at 11:59 am

When I was a child my mother would make me buckwheat pancakes that she made from buckwheat flour. The buckwheat flour was purchased from somewhere in Western Maryland, where they held a buckwheat festival every


Valerie March 25, 2014 at 12:40 pm

Just want to mention that I use Raw Coconut Nectar instead of Agave. Its a low glycemic sweetener.
Hope you give it a try. You can find it at your health food stores.

Love this for breakfast. Living in Kauai I love to everything coconut, I have tried this with coconut milk, but it was better with the almond milk.

I hope you try the coconut nectar


Alison May 26, 2014 at 2:45 pm

I tried this about a year ago, and it is one of my favorite breakfast foods. I don’t even need a sweetener; dates and bananas are enough.
Thank you so much for this recipe.


Danielle June 5, 2014 at 9:08 am

Hi Angela. I made the raw buckwheat groat porridge from your cookbook last night and I’m eating it this morning. I doubled the cookbook recipe and soaked the buckwheat groats for about 8 hours before processing. I am finding the porridge hard to get down. It seems to have a strong chalkiness to it. Is this just an acquired taste or did I do something wrong? The groats weren’t soaking in a lot of water (I only had a small container). I’m not sure if that would affect things. The only other time I’ve had buckwheat groats is soaked with raisins and almonds to top your chia breakfast bowl recipe. I enjoyed them then but I don’t have much to compare it to. Thanks for your help!


Lindsay January 5, 2016 at 8:23 am

I made the recipe from the cookbook this morning and was so excited to try it since oats and I don’t agree anymore. I couldn’t eat more than a bite. It was chalky and gritty and so unpleasant that I had to throw out my bowl, which I had already added nuts, coconut, raspberries and maple syrup.

Not sure what I did wrong. I followed directions carefully. Rinsed it well. Gumminess wasn’t an issue, the grit was. Are there different types of groats?


Lucy August 22, 2014 at 7:19 am

So I made a double batch of this and just decided that I would try to make pancakes with the second one. It worked! I had the second batch from yesterday in a jar in the fridge. Took it out, poured it into a bowl, added some almond milk to thin it a bit, and made pancakes with no problem. Topped with chopped pecans, banana slices and maple syrup. I am SO full and satisfied!
P.S. I LOVE your recipes. Been having so much fun with your website and new cookbook!


Angela (Oh She Glows) August 22, 2014 at 9:42 am

Thank you Lucy! And also thanks for the great feedback :)


Tk September 12, 2014 at 4:32 pm

Hello and thank you for motivating me to get chiA!!!

Just want to say drinking brandy mixed with wine with fruit and sugar to chase with friends can be so moment living and profound but……ya know, the Sangria helps;)

Nice story and thanks for sharing and letting me be apart of the sharing.

Peace in the East, w,n,s


Caro September 25, 2014 at 3:44 am

I made this the first time this morning and I like the texture, however, something just didn’t taste good. Maybe it’s the vanilla. We don’t have vanilla extract here so I just used vanilla bean, I think it was too much. Will try again until it’s good.


Dino Toumazou October 22, 2014 at 5:14 pm

Today I had my first taste of unroasted buckwheat and simply absolutely love it I shall now give up eating brown rice and quinoa not only is buckwheat gluten free it also has a low Gi index which means it keeps you fuller for longer and you do not get a sugar high I only wish I had discovered this truly delicious seed grain years ago. This is how I cooked my buckwheat 1 cup of buckwheat 2 cups water gently bring to boil and then reduce heat very low until all water is absorbed take off heat and let cool just a little I had my buckwheat warm mixed in with a salad with sprouted green lentils I had sprouted 2 days ago what else can I say but yummy .I can not wait to experiment to make porridge from buckwheat Dino your steadfast vegan


Deborah October 30, 2014 at 9:45 am

I love your cookbook “Oh She Glows” and your blog. I am constantly making recipes from your cookbook. I just bought buckwheat groats for first time and I tried them right out of the bag. I liked the crunchiness of them, so I added a 1/4 cup to some granola with had nuts and dried fruit. I added some ground flax seed almond milk and a little maple syrup. It was really good and I loved the crunch and easy to prepare under a time “crunch”, haha:)


Carla February 2, 2015 at 2:01 am

hmmmm! Just tried this for breakfast! Did the plainer banana version. Would be even better with some fresh fruit like grapes, berries or even mango! Actually the fruit choice in your pictures looks absolutely perfect! Thanks so much! xxx


Heather February 27, 2015 at 4:38 pm

Thanks for the comment on anxiety at the beginning of this post. I am the exact same way. Everyone thinks that I am so outgoing, however, after I have gotten to know people this is the case. But I have a horrible case of social anxiety, as you, over thinking every aspect of the conversations that may or may not happen and what will I say, what if I have nothing to say? It’s horrible and I have not idea where this stems from since as a child I certainly never had this problem and even I have been the manager of a retail store and had to speak all teh time. But I think you have made a point on being spontaneous and I believe there is something to be learned in living in the moment and the release of that anxiety that would have scared us away from other moments such as the one your enjoyed!!! xo


Dawn March 13, 2015 at 5:34 pm

Please tell me what I did wrong!
I made this porridge this morning and it was very gritty. I rinsed it very well after soaking the groats overnight. It almost tasted like chalk.


Monica March 24, 2015 at 7:01 am

I just made a variation on this theme with sprouted buckwheat groats…an extra step that boosts the nutrition on the buckwheat…

turned out really good! thank you!


Danielle May 12, 2015 at 4:00 pm

Hi! I love this recipe. When I went shopping for buckwheat, I only found Kasha. So I bought it and was wondering if I can use kasha the same way you did in this recipe?



Wise Owl June 23, 2015 at 9:20 am

Hi there! I love buckwheat in any form and your recipe looks fantastic! I have to try it! I also have a quinoa-buckwheat flakes recipe on my channel: https://www.youtube.com/watch?v=SirnkRQZIkU


Zoe August 27, 2015 at 11:11 am

Hello! Can anyone tell me if this recipe would work when heated though? If I just blend everything together and then heat through on the hob? Thanks! Zoe


Rita September 7, 2015 at 1:44 pm


I was wondering why it’s not possible to use roasted buckwheat? I think Kasha it the only kind I have at home.


anne September 23, 2015 at 1:35 pm

I havent been able to find raw buckwheat. If I wanted to make the same recipe but with toasted buckwheat, what should I change or do in addition? Thank you very much in advance. SO excited to try this recipe!


Jennifer Haden October 15, 2015 at 7:22 am

Wonderful idea! But I’m wondering, is soaked and uncooked buckwheat easy to digest? I’ve never tried a soaked porridge before.


Jess Smith May 3, 2016 at 7:10 pm

I wasn’t overly impressed with the flavor. But, it is filling, and I usually smother it with strawberry slices and slivered almonds to fix the lack of flavor. Decent breakfast with solid nutritional value.


Tara June 22, 2016 at 8:15 am

A Wee Note/ Constructive Observation:

Hmmm…I wanted to love this recipe, as it seems pretty quick, easy and nutrient dense–a great way to start the day on a healthy yet convenient track. However, I have to say that I found this concoction quite pasty. I did soak the groats overnight, then rinsed thoroughly prior to blending. Nevertheless…uhm…we were not enthralled. I think I will try using the leftovers to experiment with the banana option. Perhaps this will make the texture less pastey? I would suggest that if pastey isn’t your preferred texture, you may prefer a cooked variation?


Angela Liddon June 22, 2016 at 1:39 pm

Thanks for the comment, Tara! I’d love to hear if you like it with banana better. :)


Mel July 28, 2016 at 5:47 pm

COLD buckwheat?!? Urgh!!! It’s worse than cold weet-bix.


Julie August 27, 2016 at 9:02 am

Any chance you used a Vitamix? I made this and and the flavor was lovely but I felt like I was eating sand. I used a Ninja blender and it didn’t seems to be enough.


Angela Liddon September 26, 2016 at 7:30 am

Hey Julie, I actually use a food processor! You are right though that the texture is fairly gritty. It’s not for everyone I know. ;) for an ultra smooth blend, a Vitamix would do the trick for sure!


Laura September 10, 2016 at 7:36 pm

Love this recipe, thank you. I have organic Bob’s red Mill creamy whole grain buckwheat cereal instead of grouts. How would I modify the recipe for this? Love your blog!


Chris Bennett January 29, 2017 at 8:25 pm

Im so confused.

So you can eat Buckwheat raw anyway, so what is the point of soaking it overnight? Just to make it softer.

THEN, if you soak it, why do some people cook it? And when they say cook, do they mean under the gas?



Kelly R March 2, 2018 at 9:52 am

Hello, Angela!

I just wanted to chime in and tell you how much I love this recipe and so many of your other recipes.

I’ve been vegetarian (lacto/ovo) for the last 10 years but have really wanted to transition to vegan for such a long time. Your recipes have certainly made it so much easier to do the transition – I really don’t miss dairy or eggs at all.

I’ve really come to love this recipe, in particular. I was hooked on your overnight oats recipe from your cookbook for quite some time, but then I tried this recipe from your cookbook and I haven’t looked back!

I’ve just made a couple slight modifications to it. I use pumpkin pie spice instead of cinnamon. And, for an added protein boost, I blend in 3 tablespoons of roasted almond butter. If you haven’t tried blending nut butter in with this, you should definitely give it a try. I split this recipe out into 3 servings thus the 3 tablespoons. And since almond butter has such a sweet, neutral flavor, it doesn’t overpower the overall goodness of the buckwheat porridge. I top it with mixed fresh berries, sliced banana, some of your “Perfect Granola”, a little flaked unsweetened coconut, and some pumpkin seeds. Delicious and filling!

Thank you for your continued delicious creations – and thanks for making the transition to vegan a tasty one. :)


Angela (Oh She Glows) March 2, 2018 at 10:40 am

Hey Kelly, Aww I can’t thank you enough for leaving me such a super sweet message! What a lovely way to end the week. :) I’m so happy you love the recipes so much. And that’s such a fun idea to add nut butter. I do this with overnight oats so I’m not sure why I haven’t thought to do it here. Thanks I’ll definitely try this out soon. :)


jeremy wall June 19, 2018 at 11:44 pm

This is the best. Wow.


cher August 3, 2018 at 2:03 am

I tried this, thought it was gross. Also requires way too much sweetener for this to be a healthy option. I might try cooking it to see if the texture and taste improve.


Leave a Comment

Previous post:

Next post: