Carrot Cake Raw Buckwheat Porridge & Sugar-Free ‘Carob Puff’ Cereal

by Angela (Oh She Glows) on August 10, 2011


Dear Breakfast,

Why did I ever skip you and deem myself unworthy to enjoy you?

You really light up my day.

You make morning workouts more enjoyable.

You challenge me to make you quick, but still delicious.

You sometimes taste like cake. Awesome.

Sometimes you taste like pie. Yes.

You complete me.

Never shall we part again,

Your breakfast fan for life.


Ok, that was a bit weird, but 3 cups of tea before 8am will do that to a girl.

I used to be a chronic breakfast skipper for most of my life and I felt like crap.

After a while, I had to ask myself if I really wanted to live my life this way and I knew the answer, but it took a long time to break the habit.

Now, I can’t imagine my life without a healthy breakfast to start my day. My workouts are stronger, I have more concentration, and I’m a much nicer person to be around. Trust me, you don’t want to be around me when I’m hungry all the time. It ain’t pretty.


If you saw my post several weeks back on Raw Buckwheat Breakfast Porridge you may know that I’ve been stuffing my face with this stuff each morning. I went on a 3 week daily feast and then I ran out of buckwheat groats.

Total mood kill.

But now it’s back and it’s like it was never gone…


Carrot Cake, anyone? I made an extra few for you… :)


Carrot Cake Raw Buckwheat Porridge (Gluten-free & Raw)

Adapted from my first version & my Carrot Cake Oatmeal

Yield: 4 servings


  • 2 cups raw Buckwheat Groats, (note: this is not the same as Kasha or toasted buckwheat) soaked in water for minimum of 1 hour or overnight
  • 1 cup finely grated carrot (~ 2 medium)
  • 1-1.25 cups non-dairy milk (I use vanilla almond milk), or more to achieve desired consistency
  • 2 tbsp chia seeds
  • 4-5 tbsp liquid sweetener (use Agave if you want it raw. I used maple syrup), adjust to taste
  • 1-2 tsp pure vanilla extract (I used 2)
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 cup – 1/3 cup raisins
  • 1/4 cup – 1/3 cup chopped walnuts
  • Shredded coconut, to garnish


Note: I like to make this at night and then it’s ready for me when I come down for breakfast!

1. In a bowl, pour 2 cups of raw buckwheat groats (not Kasha, but RAW groats) and 4-5 cups of water. Soak for at least 1 hour or overnight. After soaking, rinse well in a strainer several times. Grate carrot and set aside.

2. Place buckwheat groats (reserving 1 cup) 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 spices to taste (I found 1/4 cup of sweetener was enough, but others might like a bit more or less than that). Transfer to a bowl and stir in the grated cup of carrots and the reserved buckwheat. Adjust sweetness to taste.

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 3.5-4 cups depending on how much milk you use.


For step-by-step photos, see this post.


I process only half of the buckwheat and then I stir in the rest at the end. This results in a nice chewy texture that I love.

I really can’t be left alone with this stuff. It calls out to me from the fridge.


Add a dollop of maple syrup on top if you really want to take it over the edge. Incredible!


and good to the last drop.


I’m feeling in a 2 for 1 kinda mood this week, so here is another fun little snack that I enjoy. And by enjoy, I mean obsess over and eat daily. I’ve been eating this so much, I figured it was silly for me to keep it a secret from you.


Just don’t buy all my Kamut Puffs though. We’re already nearing a shortage in my grocery store! Special thanks to Angela for introducing me to this stuff.


Instant Sugar-Free ‘Carob Puff’ Cereal

Just like Cocoa Puffs, only without the crap.

  • 1.5-2 cups Kamut Puff cereal (or other puffed cereal)
  • 2-2.5 tbsp carob powder (depending on how much you like it, for me lots is key!), to taste
  • Almond Milk


Pour a bowl of your favourite puffed cereal. I’m in love with Nature’s Path Kamut Puff cereal.

Add 2-3 tbsp carob powder on top. I buy it at Bulk Barn. I’ve also seen it called Carob Flour too, in case you see that somewhere.


Stir to combine.


Pour on non-dairy milk (I use Vanilla Almond Milk) and mix well until clumps are gone!



A knock-off of Cocoa Puff cereal, without a boatload of sugar and processed ingredients. Carob Power is naturally sweet, but only has 15-20 calories per tablespoon and it’s filled with fibre. Now take note, it’s about as filling as eating puffed air, but it’s awesome for those times when I crave something sweet or chocolaty and don’t want a ton of sugar. PMS, I’m looking at you.

Plus, it’s basically air which means you can eat approximately eighty-five bowls in a day. Ninety-five if you are PMSing.



I may need an intervention.

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{ 39 comments… read them below or add one }

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Amber August 10, 2011 at 7:47 pm

I’m going to give this a try sometime. I really, really love buckwheat. Last time I went shopping, I bought five bags of it. I try to eat it every morning for breakfast because it makes me feel really good. I really feel like it enhances my mood somehow. Maybe it’s the tryptophan in it? That converts into 5-HTP, and then into serotonin. It also contains B vitamins, which are good for the mood.

My current favourite way to eat buckwheat: 1/2 cup dry buckwheat and then cooked, 1 tbsp maple syrup, 1 splash rose water and 1 organic kiwi chopped (with skin on). Mix up and nom :D

I like to eat the groats whole because they have a neat texture, but I’m going to give this a try sometime. It looks fun and tasty!

I usually use carob powder in smoothies :o


[email protected] August 10, 2011 at 7:55 pm

Mm that all look soo good! I love carob.


Laura @ Sprint 2 the Table August 10, 2011 at 8:07 pm

To this day your carrot cake oats are my favorite breakfast!

I recently discovered you can also make bulgur raw and have been soaking it for 15 mins for breakfast. I’m going to try it carrot-style now!


Rebecca August 10, 2011 at 8:33 pm

I love puffed kamut!! Especially mixing it with other sweeter cereals. It’s great for bulking up cereal bowls. Now I’ve GOT to try it with carob powder…Cocoa Puffs were an obsession in an earlier life :D


Angela (Oh She Glows) August 10, 2011 at 10:46 pm

same! heh


val August 10, 2011 at 8:43 pm

MMMMM, buckwheat is soaking. Can’t wait to try this for breakfast tomorrow. BTW, you looked beautiful at the wedding.


Chelsea @ One Healthy Munchkin August 10, 2011 at 9:24 pm

I love breakfast so much that even during the worst of my ED, I still didn’t skip it. If that ain’t love, I don’t know what is. :P

This recipe looks amazing! I love your hot carrot cake oatmeal, so I’m sure this is just as good. I’m so glad I finally found raw buckwheat groats at the Oakville WF.

(Speaking of WF, have you checked out the new one in Mississauga yet? It just opened today and I’m dying to go!)


Cathy August 10, 2011 at 9:33 pm

Love this combo, i sometimes use raw Caoao powder, Nature’s Path rice puffs, and drizzle a little maple or yacon syrup over the mixture. Tasty treat! Love Almond Breeze Almond Milk – big fan for the last 5 years.


Kari @ bite-sized thoughts August 10, 2011 at 9:38 pm

I just discovered puffed kamut last week :D I’ve added it to my collection of puffed cereals. It’s winning as the best of the lot at the moment!


Leslie August 10, 2011 at 9:54 pm

This post just made me extremely hungry. That buckwheat porridge looks awesome! I will most definitely be making that very soon. The carob puff cereal reminds me of the days when I used to be addicted to Cocoa Crispies cereal, the one that turned the milk into chocolate milk. This looks like the perfect fix for a not so healthy, but much healthier than the alternative, treat.

Oh, and I did try making the pizza dough using all whole wheat flour and it did not turn out too good. It wasn’t the denseness of the dough but the overall flavor that left much to be desired. Maybe next time I’ll try making it following your recipe exactly…or maybe I’ll just use a whole wheat tortilla or wrap. I think part of the problem was my dough making abilities :)


laura August 10, 2011 at 10:16 pm

Breakfast is most definatley the best meal of the day!
You set some marvelous examples :)
Can’t wait to try them.


Aimee (I Tri To Be Me) August 10, 2011 at 10:24 pm

Oh my god, that looks and sounds delicious! If I hadn’t run out of soymilk today I would totally be making these for breakfast tomorrow!!


Jin @ Health Ninja August 11, 2011 at 1:34 am

uh those pictures looks just yum! first I thought those are the carrot cake bites, which I discovered in the blogworld and am just addicted since. But this Porridge looks also great – I have to find some raw buckwheat now, so that I can try it!


Hayley @ Oat Couture August 11, 2011 at 2:24 am

Mmmh I forgot to put a new carton of soya milk in the fridge last night and looking at these pics I reaaaally want breakfast now! Damn my lack of organisation! :/ Great looking carrot cake buckwheat porridge btw!! :) Right, I’m off to put the milk in the freezer, see if that speeds things up! ;)


Jenn August 11, 2011 at 4:06 am

Dear Angela,

I just want to say that I’ve been going through a pretty tough time recently. My life seemed to be in order and I was achieving what I wanted and then everything was turned upside down. I am trying not to think about the past and concentrate on the future, some days are so much easier than others, other days I wonder how I’m going to get through things. I know that I can go to your blog for inspiration when I am down, it’s good to know that everybody has down days from time to time, I do like to think of myself as a positive person. Keep up the good work.


Angela (Oh She Glows) August 11, 2011 at 8:38 am

Thank you Jenn. I wish you all the best with your difficult time. I know things will work out for you…keep the faith!


Meredith August 11, 2011 at 7:03 am

Mmmm that carob puff cereal looks sooo good, I’m addicted to carob this summer… I think I almost like it more than chocolate now! Never thought I’d say that :).


Jesse August 11, 2011 at 7:56 am

I have bought the Kamut Puff cereal and by its self its so bland, its a great idea to add some carob powder. I just had an idea, if you add chocolate protein powder instead of carob powder you wouldn’t be able to eat 85-95 bowls a day but it would be a lot more filling and maybe qualify as breakfast!

I have also been meaning to make your buckwheat Porridge but I too have run out of groats, I’ll have to pick some up soon. I have been sprinkling them on top of my VOO for a little added crunch.


Jennifer August 11, 2011 at 8:16 am

This look so good … just made your porridge the other day ! I am about to soak a new batch so I can have this for breakfast in the morning :) Thanks !!


marla {family fresh cooking} August 11, 2011 at 8:16 am

That buckwheat porridge looks AMAZING! Love all the fresh fruit on top too :)


Kate August 11, 2011 at 8:38 am

I didn’t really see anyone comment about making the carrot cake buckwheat porridge and its turnout so I thought I would.
I just made it and it’s pretty good, but I had to add more maple syrup to it, and I found that there was a bit too much spice, especially the nutmeg. I love buckwheat but even after blending it for a long time, I found the grittiness rather unpleasant. I’m vegan and familiar with raw food but I probably wouldn’t make this specific recipe again (I’ll probably make the oatmeal version which I’m sure is to die for!) Still, it’s a pretty neat recipe. For pics and review on it, you can hop over to my healthy vegan food blog UnReFiNeD to check it out.
Thanks again Angela for your recipes and your inspiration!
I really love your blueberry maple muffins!


eva @5fruitsNveggies August 11, 2011 at 10:49 am

yes your raw buckwheat porridge has been a mainstay in our family…i even got my 9 & 7 year old loving it!


Maura August 11, 2011 at 11:17 am

Ok stupid question…but how do you cook buckwheat groats? I have to find them first…that should be a challenge and a half! I am still searching high and low for umeboshi plums….any idea where in NB you can get these? ANyone?


Christine August 12, 2011 at 9:11 am

Hey Mary, are you near a Whole Foods or Mrs. Green’s? I’ve found the plums at both locations. I live in NY and have a lot of options, what’s available near you?


Christine August 12, 2011 at 9:11 am

Sorry Maura! Misread your name, my apologies.


Elizabeth August 11, 2011 at 12:06 pm

I love sprouted buckwheat. I make carob buckwheat crunchies for toppings. Just posted about one recipe a day ago. Yummy!!
Peace & Raw Health,


cinnEMon August 11, 2011 at 3:33 pm

I love kamut puffs with almond milk for a snack. I usually add cinnamon, but I am going to try the carob powder. Sounds delish!


Lexi @ A Spoonful of Sunshine August 11, 2011 at 3:54 pm

Holy. mole.

Why did I never think of that?!

I was just waiting to hear…………….

“I’m cuckoo for Kamut puffs! I’m cuckoo for Kamut puffs!”

I hear that requires step 2 of the intervention phase though ;)


michelle August 11, 2011 at 8:24 pm

This looks so good but I happen to have a huge container of kasha right now. Do you think I could sub the Kasha for Buckwheat?


maggie August 12, 2011 at 4:01 pm

Made your recipe of carrot cake today!!! Thanks sooooo much.

Please check it out, I changed a few things





Andrea August 13, 2011 at 7:08 pm

I’ve had this…two days in a row. And I’ve already made one for tomorrow morning.

I didn’t have buckwheat on hand, so I used rolled oats. And I didn’t have carrots, so I’ve been using fruit, blending it with the oats, not grating it. And I’ve been using flaxseed instead of chia, because I have no chia.

But I LOVE it. The thickness, the sweet spices, the wholesomeness, the way it makes my belly feel content.

Yesterday, I added a large handful of spinach. Looks funny, but tastes the same. I like having greens in the morning if it fits inside my breakfast, just incase I don’t get to eat them later in the day.

Yumyumyumyumyum! Thanks so much for the inspiration…
But now I don’t know how I’ll ever have another kind of breakfast, ever. Nothing else sounds and tastes as good as this!


Meghanne August 13, 2011 at 9:27 pm

Ha ha, I do the same thing but with Natures Path puffed brown rice or corn and Vega choc-o-lot instant smoothie. Sinless and delightfully healthy.


Amy August 14, 2011 at 9:17 am

I just had this for breakfast and it’s amazing! Thank you for your awesome breakfast recipes! They brighten my life:-)


Sara August 15, 2011 at 1:04 pm

Loved the carrot cake taste and the crunch, thanks! My immersion blender was a good tool for this, I could blend some, not all of the buckwheat groats in the same bowl, so less to clean up. Will enjoy several days of breakfast with this, I think.


Marianne August 19, 2011 at 3:09 am

Definitely loving the looks of the carrot cake buckwheat porridge.


Hannah September 20, 2013 at 6:47 am

I’m sorry, but I’m currently suffering from anorexia nervosa, and this part:

“I used to be a chronic breakfast skipper for most of my life. Occasionally, I would have a piece of fruit for breakfast, but it had to be under 100 calories or I would tick off my eating disorder. Most mornings, I would endure a grueling 60 minute high-intensity workout without eating a single bite.”

is extremely triggering for us trying to recover.


Angela (Oh She Glows) September 22, 2013 at 8:47 am

Hi Hannah, I’m so sorry that my story was not very sensitive to those still suffering. Reading it over now, I do see your point. I have edited my post to be less triggering.


Miz Pat May 27, 2014 at 1:17 pm

A little late to the party, but just wanted to say the buckwheat porridge is *excellent*! I did add a bit of salt, but the porridge was pretty tasty even without salt. Thanks for the recipe!


Bob Landry April 3, 2015 at 12:36 pm

I was wondering if any grain would work with the carrot cake porridge like wheat berries or whole oat groats. I hate hate hate the taste of cooked buckwheat. Perhaps it’s not so bad raw like that.


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