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  • Kristina Boccio

Buckwheat Porridge

You all may have heard that buckwheat is my favorite grain! So here... once again, another buckwheat recipe!

Who else loves a good porridge for breakfast, or dessert?

This recipe combines the super nutrition and fiber of chia seeds, is soaked over night for maximum ease of digestion and can be made with lots of other super nourishing additions.


1 cup raw buckwheat groats

1/4 cup chia seeds

3 cups milk, Recipe: Make you own alternative milk

1 cup water

1/4 tsp cinnamon

1 pinch himalayan or rock salt

1 tsp vanilla (optional)

1-2 tablespoons of honey or sweetener of choice


Bowl for soaking

Stove top and sauce pan

Wooden spoon

Food processor or high speed blender if you want a smooth texture


  • Mix together buckwheat groats, chia seeds, coconut milk, water, vanilla extract, cinnamon and salt in a bowl.

  • Cover the bowl and place it in the refrigerator over night.

  • If you want a smooth textured porridge, in the morning add the vanilla and blend it with the food processor or high speed blender, then continue to the next step.

  • If you are not blending In the morning add the vanilla, transfer the soaked contents into a pot, on medium heat and cook for 10-12 minutes stirring occasionally until the porridge has thickened.

  • Remove from the stove top, mix in sweetener of your choicer, transfer to a bowl and garnish with whatever you fancy!

Optional suggested nutrition boosting ingredients

(add these in after soaking and cooking in the morning)

1 Tsp grass fed collagen powder

1/2 tsp golden milk powder

1/2 tsp maca root powder

1/2 tsp cacao powder

1tsp grass fed butter or MCT oil

Suggested Toppings

1/2 cup walnuts (or any other unsalted nuts of your choice)

1 1/2 cup berries, fruit or pomegranate seeds

1/2 cup unsweetened shredded coconut

If you enjoy this recipe please share it with your friends!

With love & tasty foods!

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