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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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.
Congrats on all the success!! I’m so excited to hear how well the book is doing – that’s amazing!
Congratulations and so well deserved!! I am awaiting your book in the mail and cannot wait to read it :) Best wishes! Adele
first that parfait looks gorgeous! and second super congratulations on the book news. i have been hearing only rave reviews!
Super awesome on the book news, congrats!
I would totally start the morning with this, sounds delicious and love that it is gluten free!
Hello I love your site and your food is amazing!!!! I actually have two questions; About what percentage of recipes in your cookbook are already on here? Second, as a big breakfast lover, becoming vegan has been a struggle and I still eat eggs because of the lack of breakfast recipes out there for vegans. Thank you for your breakfast recipes and is there anyway you could make a recipe in the future for biscuits and gravy??! It sure would be awesomeeeee :)
Love & Light
Congratulations, Angela. That is fantastic news about your book. I’ve been following your blog for a few years now and am so pleased that you’re doing so well – such well-earned success. :)
So…the cookbook. OMG, I have finally found the granola bar recipe I have been looking for all these years. Thank you! This week I’ve made the Tex Mex Casserole, Chana Masala, and Red Lentil Kale Soup. They’ve all met with great reviews from my family (I always ask them to rank the recipes I make on a scale of 1 to 10 – you got 9s and up). Thank you!
And also, I love how your personality really shines through in the cookbook writing. You’re a woman on a mission to share her passion, and you’re also funny and humble too. Perfect mix!
I actually grew up on kasha (in an Eastern European country) and we always just called it “buckwheat” without realizing it’s not in its raw state, but rather toasted. And funny enough, I still haven’t tasted raw buckwheat – childhood bonds are strong with me lol
So just for this recipe – I WILL finally get raw buckwheat and enjoy it :) Thanks Angela :)
Congratulations Angela! You deserve it after all of your hard work. I came onto your site to get a pancake recipe for my breakfast tomorrow and this caught my eye. Pancakes can wait because this looks amazing!
Love this, Angela! Buckwheat is one of my very favorite breakfast ingredients. I think it’s so earthy – but very importantly, keeps me full and energized for a long time! Perfect for someone like me who burns and then crashes from carbs so quickly. Love your hazelnut take – especially how it is still so healthy!
This looks really good. Angela have you ever made buckwheat groat tacos? They’re wonderful – after soaking the groats, stir fry in a pan with onion garlic and other taco type seasonings – like cumin and a bit of chile powder. Fill your taco shells then top with salsa, cabbage and some Daiya – they’re amazing. I’ve also used buckwheat groats for my “ground beef” in chile – awesome.
Oooooh CONGRATULATIONS ANGE!!! That is such brilliant news! Although I have to say, I had a feeling it might happen – the book is BEAUTIFUL! As for the recipe, I’ve been meaning to start cooking more with buckwheat groats since I found out about my gluten sensitivity, so thanks for the reminder. This sounds like a perfect way to get started!
Congrats on such an awesome book!
I’ve enjoyed making and eating a few recipes from it already.
Your glo bars are so yummy!
The sweet potato black bean enchilades were delish.
I can’t wait to try the smoothies…they all look spectacular.
Thanks for all your efforts in not only making great recipes and fantastic photos but for inspiring a meat eater like myself to be excited about Vegan meals more often.
Yippee! I’m so excited & happy for you Angela. You are doing A-MAZING work with your cookbook & it thrills me to know so many more people are enjoying the goodness of compassionate, healthful meals because of you. Again, so, so happy for you.
I’m a new believer in buckwheat & excited to see a new way to use it. Looks absolutely delish.
You’re amazing! I can’t wait to get to my parents house where I accidentally sent the book!!!
I have never had buckwheat groats but your picture makes me want to run to the store right now and get some. Congrats on the cookbook, I am loving my copy and am always telling people about your website. I always receive rave reviews on my leftovers that smell so good at work the next day and it’s my opportunity to tell people where I get the recipes from and to let them know you now have a cookbook. So excited for you.
Congratulations on the cookbook! I hope it does wonderfully for you.
What a delicious looking recipe and so healthy!
Well, I am not surprised. The cookbook is great, mine arrived Wednesday and we have already made two recipes! The timing is great, too; we are close to vegan most of the time (darn eggs, so hard to quit…) but during Lent completely so & in desperate need of new recipes! The nacho dip is amazing! Better than anticipated & I even ate some cold tonight. It’s really good cold on crackers!
That is fantastic news, Angela. Congratulations! I just received my copy in the mail today and I am so happy with my purchase. There are so many yummy looking recipes in there and I can’t wait to get cracking on making some of them. I hope you make lots of $$$ from your book sales, you deserve it :-)
Amazing! Amazing! Amazing!
This recipe looks soooo good. Congrats on your cook book and blog – your photos are so incredible. Such an inspiration!!
The Macadame. xx
creamstop.com