Step 1

*Note: You will have to soak the buckwheat groats ahead of time, for at least 6 hours, and they can soak up to 20 hours. Soaking the groats enlivens the grain, activating nutrients, as well as making them more digestible.Soaking groats: The day/morning (think 24 hours ahead) before you're going to eat the porridge, put 1 cup buckwheat groats and 2-3 cups filtered water (optional, but recommend add 1 tablespoon apple cider vinegar, or lemon juice) a into a glass container fit with a lid. Let groats soak on the counter all day at room temperature until nighttime (this is when you will assemble the porridge together in the pan). This may all seem like a pain, and an extra step, but it takes 2 minutes, and you will get used to the routine, and it will become a habit.

Step 2

You will notice that the soaked buckwheat groats look a bit goopy and slimy, but that will go away after you rinse them. Pour soaked buckwheat groats into a fine mesh strainer and rinse under cold running water, tossing them around with your hands, until most of the sliminess is gone.

Step 3

Get out a large pot, or dutch oven (I used my dutch oven) fit with a lid (smaller pot if making the half batch).  To the pot, add rinsed buckwheat groats, coconut milk, almond milk, chia seeds, hemp seeds, vanilla, cinnamon, and salt. Give mixture a good stir to combine, cover with lid, and let sit overnight in the fridge.

Step 4

In the morning, the porridge will look pretty much the same as it did the night before. Give porridge a good stir and set the pot (uncovered) over medium-high heat, stirring occasionally, until the porridge bubbles and comes to a boil. You want to make sure to stir the porridge to prevent it from sticking to the bottom of the pan, and the chia from clumping.Lower the heat to medium-low, and cook, stirring occasionally, until porridge thickens, and is heated through. The whole process takes 10-15 minutes.

Step 5

Serve the porridge into individual bowls, add sweetener of choice, and top with the suggested toppings, or your toppings of choice. Enjoy!

Step 6

Store the leftovers in a sealed container in the fridge.  Leftovers will last 2-3 days. Reheating leftovers:  The porridge will thicken up to a big clump due to the chia, it isn’t pretty, but don’t fret, as all you need to do is add a bit of almond milk, or water to the mixture and it will get back to it’s porridge-like consistency. To re-heat the leftovers, put desired amount of porridge into a sauce pan along with some almond milk, or water (to thin it out) and set it over medium-low heat, stirring occasionally until heated through.

Step 7

Do you like buckwheat? Have you ever tried a raw buckwheat porridge? Let me know in the comment section below, rate this recipe, or let’s connect on Instagram.