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
Yield
2 (1-cup) servings
Soak time
2 hours or overnight
Prep time
Cook time
0 minutes
Total time
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
- 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).
- 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.
- 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.
- 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)
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.
Oh my, how beautiful is this… fantastic breakfast!
Great press today in the well + Good nyc email, see the link blow. Congrats!
http://www.wellandgoodnyc.com/2014/03/14/7-innovative-ingredient-staples-vegan-pantry/
HUGE congrats on the book news! And I just want to say thank you for explaining that buckwheat groats do NOT taste the same as kasha. For years–YEARS–I have cringed at recipes with buckwheat because I still can’t get the taste of kasha out of my mind (taste buds?). Even as I was reading the beginning this post I was shaking my head and thinking “oh, no ma’am.” I’ll eat just about anything, but making kasha one night in the quest to try different grains was a traumatic experience I never hope to repeat. However, I would definitely be open to trying raw, soaked groats if they don’t have the same (or even similar…) taste as kasha–and specifically in the form of this recipe. So, thank you again for the clarification! :)
yes raw groats taste so much better!! such a neutral flavour. :)
Yay!! I am so so SO happy for you. I love your blog so much and I am so thrilled for you! It should be #1! A healthy cookbook! Who would pass that up! By the way this recipe looks deadly! Can’t wait to try it!!
Thanks Angela!
– Mandy @ MandysHealthyLife.com
Angela, I am an emotional hot mess! The news you have shared about the success of your cookbook (although, not surprising :) ) had me welling up. Even now I am choking back tears. I have only commented once before but have been reading your blog everyday since March of 2011. It was here that I made the decision to become vegan and dedicated my life to my families nourishment. You have touched many and we truly share in your success. Thank-you!
Now, if only my book would hurry up and get here!
Beautiful recipe! Ok, so for the impatient folks out there (read: me), is there anyway around the overnight soak or that’s paramount?
Congratulations on the book sales! Your photos on this blog are SPECTACULAR, by the way!
Wow! How very exciting! Congratulations on your very much-deserved success.
You totally deserve all the praise for the cookbook. I’m definitely buying a few copies as gifts for people this year, to show them that vegan food can be delicious and healthy and not overwhelming to make. The photographs are stunning and it’s obvious a lot of work went into this! That being said, I love mine and can’t wait to make everything–especially the nacho dip! Congrats Angela!
Congrats Angela! Your cookbook is absolutely phenomenal – I haven;t had a lot of time to try many of the recipes yet, but I have made your doughnuts twice ;) It is a truly beautiful book – your photos, your heart, and your recipes. I have my first book coming out later this year and I can only hope it will be NEARLY as beautiful.
Congratulations Angela on your book success – you recipes, positivity and vegan lifestyle is truly an inspiration to us all!
This recipe really makes me want to try buckwheat groats asap! This looks like such a delicious and heart breaky :) Thx for another beautiful recipe!
Congrats!
I’m loving the cookbook so far! I’m allergic to bananas (weird, yes) though – any suggestion for a substitute for this and the smoothie recipes that have bananas?
Hi Julie, you can skip the banana and just sweeten to taste if you’d like. Or you can experiment with other fruit like pears or pitted dates.
Thank you!
Hi Julie, I love using mango instead! :)
Thanks! I will try that :)
congratulations on the success of your book launch that your readers knew would happen. Numero uno and for a VEGAN cookbook no less (speaks volumes).That can only mean that you will get another offer for a second book in the future…. This is only the beginning….
How lucky for all of us!
That’s fantastic news about your book, Angela – congratulations! I have told so many people about it and bought if for my family. It’s my favorite cookbook in years! You should be very proud :)
I don’t normally buy books and have NEVER purchased a cookbook but I just had to buy 2 copies of yours! One for me and one as a gift and I’m still pondering possibly getting my hands on a couple more copies for gifts.
It is a beautiful cookbook and I am very excited to work my way through it. I am so happy to hear of your success!
I also rarely purchase cookbooks but I had to have hers.
First of all, CONGRATULATIONS on your cookbook! I must say, I’m not surprised. Your blog is one of the most beautiful blogs (and not just in the vegan world, or the health and wellness world, but simply in general) I’ve ever seen or followed. Your recipes and all your photographs are incredible.
Secondly, this looks like heaven. I have a question, though. Do you HAVE to blend raw buckwheat groats after soaking them? Have you ever eaten them as porridge without blending? This particular recipe might not come together as well without blending, but I’m curious if I could just soak and rinse them, and then top them with banana and maple syrup or something.
Your blog was the first vegan blog I came across when trying out a new way of eating. Like you, I suffered from an eating disorder for years! Thank you for being an inspiration to those of us who have been through a disorder, and showing those that still suffer that there is a way to enjoy great tasting food that nourishes our bodies. I was so excited when I got your book I read it cover to cover that day! Congratulations on all the success with your book and I hope you have many more successes through the years!!
Finally! Your book came in the mail yesterday (I pre-ordered it but why does international shipping have to take so long? ;) ) I was so happy, it looks amazing! I’ve made the present Glo bars today and they’re sooo good. I can’t wait to try every single recipe in there. Congratulations on your lovely cookbook :)
Congratulations on your success and this huge milestone in your life! You are such an inspiration. I’m beyond excited to get my copy of the book (should be here on March 20). Your fans love you!