Change up your breakfast routine with this creamy vegan porridge using soaked buckwheat groats, almonds, tahini, strawberries, and cinnamon.
It’s also gluten free, nutrient-packed, and protein-high. And you can easily make it in a few seconds in a food processor, or high-speed blender.
What are raw buckwheat groats and are they related to wheat?
Buckwheat is not related to wheat. It’s not a grain either. The edible part of buckwheat is a type of seed from the rhubarb plant family.
There’s either raw buckwheat or roasted, and you can get it in the form of groats, flour, or noodles.
Buckwheat is gluten-free, and safe to eat for anyone with a celiac disease or sensitive to gluten.
What are the benefits of eating buckwheat?
It might be one of the healthiest superfoods out there! Here’s why:
- It’s very high in essential nutrients.
- Great source of vitamins B, E and calcium.
- It lowers blood sugar.
- Reduces food cravings and helps if you want to loose weight.
- Improves your gut health by reducing yeast and harmful bacteria.
- Huge antioxidant.
- Improves bad mood.
- Helps when you’re constipated.
- It’s great for kidney and cardiovascular issues.
How do you soak raw buckwheat groats and why?
It’s so easy. Place the buckwheat groats (and also the almonds) into a medium bowl, and add cold water to cover them by about 4 inches (10 cm). Soak on a kitchen counter, partially covered with a lid or plate, for 8 hours, or overnight.
Soaking activates buckwheat and the almonds. It makes them softer and more digestible.
Can I sprout raw buckwheat groats and how?
Yes, it’s very simple. Make sure you’re using raw buckwheat groats and not roasted ones—those wouldn’t do a thing.
Rinse the groats under cold running water until the water runs clear. Place them in a bowl, cover by water, and soak for 45–60 minutes. Rinse again, drain and place in a wide container or sprouting tray on your kitchen counter.
Twice a day, rinse the groats in a sieve under cold running water, then place back in the container.
You’ll have sprouted buckwheat groats in about 2–3 days. The groats will open and become softer—they won’t have long sprouts like, for example, mung beans.
The sprouted buckwheat is ready to eat. Use it on salads, or turn it into this porridge.
Here’s the buckwheat porridge recipe method. It’s fast!
Throw the soaked ingredients, strawberries, tahini, and cinnamon into a food processor. Process a few times until it looks like a coarse paste. You’re done and ready to eat!
This raw buckwheat groats porridge is vegan, gluten-free and grain-free.
I love to make a big batch, store it in the fridge, and eat it for breakfast for several days.
It’s also endlessly versatile and you can adapt it to your taste. Here are some of the substitutions I used in the past:
- Instead of almonds, use raw walnuts, cashews, hazelnuts, pistachios, Brazil nuts, pecans or macadamias.
- Don’t have tahini? Try almond or peanut butter.
- Not a cinnamon fan? Use dried ginger, ground cardamom or ground allspice.
- Out of strawberries? Make it with other fruit, but I recommend seedless and skinless kind. For example: bananas, mangos, apples, blueberries, pineapples, or pears.
Here are other breakfast recipes:
Are you a fan of buckwheat groats? How do you use them?
Tell me in the comments.Print
Change up your breakfast routine with this delicious, raw buckwheat groats porridge. It’s a super quick recipe made by soaking buckwheat groats and almonds overnight, and finishing in a food processor with strawberries, tahini, and cinnamon.
- 1 cup (180 g) raw buckwheat groats
- ¼ cup (40 g) raw almonds (see note 1)
- ¼ cup (60 ml) tahini (see note 2)
- ½ teaspoon cinnamon (see note 3)
- 2 cups (270 g) chopped, stemmed strawberries (see note 4)
- Fresh fruit, diced
- Shredded coconut
- Maple syrup
- Agave nectar
- Place the buckwheat groats and almonds into a medium bowl, and add cold water to cover them by about 4 inches (10 cm). Soak on a kitchen counter, partially covered with a lid or plate, for 8 hours, or overnight.
- Rinse the soaked groats and almonds under cold running water, until the water runs out clear. Drain and place them into a food processor bowl fitted with an S-blade. (You can also use a high-speed blender).
- Add the tahini, cinnamon, and strawberries, and process until the mixture resembles a coarse paste. (Add a tablespoon or two water if the consistency of the porridge is too thick).
- Sweeten the porridge if you like and top with your favorite topping.
- The buckwheat porridge will last, covered, in the refrigerator for up to 3 days.
- note 1 – sub almonds with other raw nuts: walnuts, cashews, hazelnuts, pistachios, Brazil nuts, pecans, or macadamias
- note 2 – sub tahini with almond or peanut butter
- note 3 – sub cinnamon with dried ginger, ground cardamom or ground allspice
- note 4 – sub strawberries with your favorite fruit (seedless and skinless is the best): mango, blueberries, apples, pears, bananas, or pineapple