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!

Raw Chocolate Hazelnut Breakfast Parfait

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

★★★★★
4.3 from 4 reviews

Yield
2 (1-cup) servings

Soak time
2 hours or overnight

Prep time
10 minutes

Cook time
0 minutes

Total time
10 minutes

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.

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.

Tip:

• 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!

Nutrition Information

(click to expand)

Serving Size 1 cup | Calories 460 calories | Total Fat 4.5 grams
Saturated Fat 0 grams | Sodium 130 milligrams | Total Carbohydrates 91 grams
Fiber 4 grams | Sugar 18 grams | Protein 13 grams
* Nutrition data is approximate and is for informational purposes only.

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.