Fall

Raw Buckwheat Breakfast Porridge

June 11, 2014
Photo by James Ransom
Author Notes

This recipe has all of the satisfaction and comfort of hot cereal, sans heat, which makes it perfect for summer. Feel free to get creative with toppings and mix-ins! —Gena Hamshaw

  • Serves 4
Ingredients
  • 2 cups raw buckwheat groats, soaked overnight, drained, and rinsed
  • 1 cup almond milk
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract, or 1 vanilla bean, seeds scraped out
  • 1 tablespoon ground flax meal
  • 1 pinch sea salt
  • 1/3 cup shredded, unsweetened coconut
In This Recipe
Directions
  1. Place the buckwheat groats in a food processor and pulse a few times to break down. add the almond milk, maple syrup, cinnamon, vanilla bean, flax, and sea salt, and process till the mixture has a smooth consistency (but with some texture remaining).
  2. Pulse in the coconut and adjust seasonings. Divide porridge into four bowls and serve, topped with fresh berries, chopped nuts, or sliced bananas.

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Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.