Raw Chocolate Hazelnut Breakfast Parfait + Book News

by Angela (Oh She Glows) on March 14, 2014


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!


4 from 3 reviews

Raw Chocolate Hazelnut Breakfast Parfait

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


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.

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


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)


  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.

Nutrition Information



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!


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.


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

Previous Posts

{ 34 comments… read them below or add one }

Page 4 of 4«1234
Heather Christo March 18, 2014 at 8:37 am

I just found your blog and am so excited to have done so. My daughter was recently diagnosed with severe food allergies which has left me in a constant search for vegan gluten free recipes and trying to understand some new ways of cooking and eating. I am very excited to explore your archives. This parfait looks amazing, she would be one happy girl to wake up to this!


gary March 18, 2014 at 10:17 am

These look great, can’t wait to try them at the weekend. I made some Vegan Nanaimo bars from a recipe over on greedyvegangirl.com yesterday, so got to get through them first! They are delicious also!!


brittany March 18, 2014 at 12:40 pm

So excited to hear about how well your cookbook is doing! You are more than deserving of it! I can’t wait to try this recipe! It looks amazing!

p.s. I have been sending positive thoughts to sketchie. Hope he is feeling better!


Karen March 18, 2014 at 3:21 pm


You deserve every bit of this! I love your cookbook! and have been following your blog for the last 2 years. Everytime I make one of your recipes and take it to friends or church it is ALWAYS a hit! even the die hard meat eaters love it and don’t even ask me where is the meat…lol ;)


Allison @ Clean Wellness March 18, 2014 at 4:10 pm

Wow! So well-deserved. I’ve been enjoying my book so much! You’re a household name now with my family and close friends.

And this recipe looks incredible!


Heather March 18, 2014 at 5:49 pm

Congratulations on the book – I can’t wait to hear all about it!

I need to make this A.S.A.P. – yummy!


Anne March 18, 2014 at 6:06 pm

Not shocked on the cookbook news – I have read you for years, pre ordered the book, and as of tonight have made three recipes! It is one of the very best vegan cookbooks that I have had. The cashew curry was the first great curry I made, and the tex mex casserole (there should have been a spicy warning!) is now going to be a staple. Thank you for sharing!


Lemira March 18, 2014 at 8:21 pm

Hi! I’ve been lurking on your site and love it! I got your cookbook for me and gave one to my Mom, who is vegan. I tried the overnight oats and they were awesome! I ate for breakfast and lunch! I’m not vegan, but am incorporating more plant based recipes into my diet. The cookbook definitely helps. Keep up the great work and congrats on all your success! Truly inspirational!


kristen March 18, 2014 at 8:21 pm

Congratulations Angela!!!! You so deserve it!! You have inspired so many amazing, delicious and healthy meals over the past 3 years! I can’t wait to get my copy!!! Get it girl!!! :)


Tonya March 19, 2014 at 12:13 am

Angela, congratulations on your book’s success! It is so lovely. Your photography is inspiring and I love that there is a photo for every recipe. There are so many recipes that I want to try!


Giovanna March 19, 2014 at 9:54 am

Dear Angela, I got my book and I have to say is beautiful, I have tried several recipes already and made this buckwheat parfait , all of the recipes are delicious , no wonder your book is number one!!! Congratulations ! You are amazing .


Kitty Gray March 19, 2014 at 5:07 pm

Congrats on the book!! Very exciting!!

I just had a question about the ingredients of the porridge. Could I use roasted buckwheat groats?? Also, there is no hazelnuts in the porridge.




Kitty Gray March 19, 2014 at 5:19 pm

Maybe it would compromise the taste??


Kitty March 22, 2014 at 8:00 am

Angela, I tried the roasted buckwheat at my friends. Now I know they could not work for this recipe.

I made this recipe this morning. It was delicious and satisfying.

Thanks so much!!


Betty Abel March 19, 2014 at 10:53 pm

Made this and all I can say is WOW!!! I love it so much I have had it 3 mornings in a row! So delicious that I can definitely say that this will be a weekly meal!!! Thank you so much!!!


Angela (Oh She Glows) March 20, 2014 at 9:43 am

I’m so happy to hear that Betty!


PinaColada March 20, 2014 at 11:38 am

Congratulations on the success of your book Angela!! You deserve it!! Your recipes are made with love and care and are so easy and delicious – my mouth is literally watering when I read your cookbook because I’m so excited to start cooking! I thank you for making me believe that I can actually cook delicious food because you make it so simple and I can tell you’re a genuine and a good person too – I believe people who do good work always get rewarded :) I also think the success of this blog and the book hints at a rising interest in vegan and vegetarian food more broadly in the general population – always a good thing in my book! :) Keep up the fabulous, fabulous work, Angela!! :D


Cindy March 20, 2014 at 11:54 pm

I am not allowed banana due to some medical issues, can u sub. The banana for something else..


becca March 22, 2014 at 8:39 pm

i’m not surprised about the success of the cookbook. i haven’t stopped gushing to all my friends and family about it since i bought it!

i did end up making the overnight buckwheat porridge recipe from the book, but discovered it had a very sandy/gritty texture that was super unpalatable! it might be that i did something wrong with the recipe, or that buckwheat groats are just not my cup of tea. :( but i do totally want to try this chocolate-hazelnut-banana version with regular oats, i think that’d be amazing! :)


Jennifer March 25, 2014 at 6:17 am

Congratulations on your cookbook and your pregnancy, you deserve it! I’ve never commented before but I’ve been following your blog for a few years and i’m always so inspired by your recipes and your photography. I’ve ordered the book! xxx


Stef March 28, 2014 at 4:59 pm

Ok so question for you. I bought buckwheat groats and baked them slowly in the oven a few weeks ago. I believe it was the raw- organic kind. I could NOT stomach them…. I tried really hard… Even one spoonful, I had a hard time swallowing…. so I’m very hesitant to ever buy it again…!


kimmythevegan March 30, 2014 at 7:48 pm

Oh I love buckwheat porridge – it is definitely one of my favs as well =) This looks super delicious Angela!


Kathy April 1, 2014 at 8:05 pm

Dear Angela,

This Midwestern girl is sending a heartfelt, “Thank You” for your transparency and passion. I started trying recipes from your blog mid-2013 and loved every single one. The hubby did, too! I’ve been on a health journey much like you and have enjoyed reading how your life has evolved as you listened to what your body was telling you. I’ve found new passion for my plant-based lifestyle, finally discovering a cookbook that isn’t packed with Soy and beans – yours! I read the other day that Costco U.S. Is now going to sell it, so guess what I’m buying my girlfriends for their birthdays? It’s time they glowed! As I see my numbers change (cholesterol 160-was 220), my mood improve (much to my Dr.s’ disbelief, I’m doing BETTER on almost no medication), my weight go down (was 182-now 157), and things rebound (my hair is growing back, thyroid functioning is improving, etc), I realize that what I put on my fork has EVERYTHING to do with how I will function. And it’s so fun to feel excited about this journey after becoming so distraught a year and a half ago. Thank you, thank you, thank you. I feel like you’re a trusted girlfriend giving me suggestions and always supporting the efforts. Congrats to you, your husband (and Sketchie!) on your upcoming baby. You deserve every happiness!! Blessings to y’all – Kathy


Mayada Harake April 24, 2014 at 8:26 pm

Love ur site, am so happy to find it. A quick question for the chocolate pudding can I use whole milk instead of almond milk. And can I substitute the almond milk with whole milk in all your receipes
Thank you


Jennie May 19, 2014 at 4:12 pm

Could I swap out steel cut oats? Thanks!


Zeke June 23, 2014 at 7:55 am

Angela, I have a question about raw buckwheat groats. For a while now I have been eating them completely plain, just out of the bag, ie without either toasting or soaking. (Not just by themselves – mixed with yogurt, honey, jelly, fruit, oats, wheat germ etc.) When you recommend soaking them, is that because there are real health benefits to not eating them plain or is it mostly a question of taste? Thanks for your advice!


Angela (Oh She Glows) June 25, 2014 at 11:41 am

Hi Zeke, I’ve read that buckwheat groats (raw) are difficult for the body to digest, so that is why I soak mine first. I have noticed in the past that I got stomach pains when eating the raw groats without soaking.
Hope this helps!


Mindy B January 4, 2015 at 11:08 am

This looks phenomenal! Question- where did you procure the jar I see in some of the photos?? I have seen this type in other recipes and it Los perfect for so many things, but I can’t seem to find anything like it!


Angela (Oh She Glows) January 4, 2015 at 9:49 pm

Hi Mindy,
Its from Crate and Barrel :)


Hannah January 20, 2015 at 3:55 pm
Recipe Rating:

I love this breakfast! Have just made a batch to take into work for the rest of the week – topped with raspberries and cacao nibs :) I add a couple of tablespoons of oats and some peanut butter to my boyfriend’s to fill him up!


Tamera September 2, 2015 at 4:03 pm

do you think I could substitute bulgar groat for the buckwheat?


Alana T January 9, 2016 at 2:15 pm
Recipe Rating:

Just tried this recipe today… soooo good! This is my first official recipe from this site (which I recently discovered…yaay!), and it turned out great! Thanks so much for your amazing site, your witty humour, and fantastic recipes!


Ahnna Shrode July 8, 2016 at 7:06 pm

I was wondering if there is anything I can substitute the buckwheat with?! This looks AHHHHMAAAZING! I am drooling over it currently.


Jessie August 17, 2016 at 10:28 am
Recipe Rating:

Unfortunately I was a bit disappointed by the blandness of this recipe…meaning, it looks a lot better than it tasted. I would imagine you could sweeten it up with a good drizzle of agave nectar or maple syrup. Probably not the best dish to bring to a brunch with non-vegan girlfriends on a first time trial. Totally forgot the sweetener! They loved the toppings and texture though…especially the dark chocolate and toasted hazelnuts!


Leave a Comment

Previous post:

Next post: