In my younger years, I was never keen on porridge. Just the name of it made me feel nauseous. Now, it is a morning favorite. I only took it up when I had kids because it is healthy, easy and can be made in a million ways – approx! It would be a good start on the day for my kids and somehow I fell in love with it myself. In the summer we are having right now, a portion hot porridge is not on the fav-list though.

But this recipe just saved the day – or morning  I should say.

It takes no time to make in the morning, but you have to soak the buckwheat overnight.

Raw Buckwheat Porriage
Recipe type: porridge
Cuisine: Vegan
1 cup = 2.3 dl
  • 2 cups raw buckwheat groats, soaked overnight, drained, and rinsed
  • 1 cup almond milk
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • 1 vanilla bean, seeds scraped out, or 1 teaspoon vanilla extract
  • 1 tablespoon ground flax meal
  • Pinch sea salt
  • ⅓ cup shredded, unsweetened coconut
  1. Pour the buckwheat groats in a food processor and give it a couple of spins to break it down.
  2. Add almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and mix until a smooth consistency (but with some texture remaining).
  3. Mix in the coconut ,by pulse only, and season as wished
  4. Serve, topped with maybe fresh berries, nuts, or bananas.

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Photo Credit: Denna Jones

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