The first fall day of the year is coming. As we are all switching over to everything pumpkin, let’s not forget about those delicious juicy plums that are still in season through early October.
If you are not yet quite ready for a warm breakfast, this raw buckwheat porridge with plums is a great way to slowly make that transition to a more warming breakfast.
Did you know that buckwheat is not a grain? It’s actually a seed and totally gluten-free and unrelated to wheat.
Let’s first tackle some questions that you might have when it comes to eating raw buckwheat or overnight buckwheat porridge. I remember years ago, when I just started making (raw) buckwheat porridge, I sure had a lot of buckwheat questions.
Can you eat raw buckwheat?
This was probably the first question I had when I started to experiment with buckwheat. Can you eat raw buckwheat? I used buckwheat mostly similar to oats, millet, quinoa and rice. So I would cook the buckwheat groats in water before I used it in stews, salads, porridges, and soups.
Buckwheat groats can however also be eaten raw. However, they need to be soaked first. I have never tried eaten buckwheat groats straight out of the pack, but my guess is that these buckwheat groats are pretty hard to chew. I recommend to soak, rinse and strain buckwheat groats before using them. All of this will also make sure raw buckwheat groats are better digested and just taste much better then not-soaked raw buckwheat.
Overnight buckwheat porridge
Overnight buckwheat porridge is basically raw buckwheat groats soaked a full night. You could soak buckwheat groats for about 4-6 hours, but overnight is best. Simple add the rinsed buckwheat groats to a large bowl or pot with plenty of water and let soak overnight. When buckwheat starts to soak they get a bit ..slimy. So the next day, make sure to rinse the soaked buckwheat under running water and your buckwheat groats are ready to be used.
The rinsing will make sure your buckwheat groats are not so slimy anymore, so don’t worry about that part.
Is it necessary to soak buckwheat?
I think this depends on how you are going to use the buckwheat groats. If you are going to eat them raw, I would suggest to soak the buckwheat groats for at least 4-6 hours. While some also soak buckwheat prior to cooking, I seem to be somewhat in the middle. If I remember it, I will soak my buckwheat groats for a few hours or overnight prior to cooking. Otherwise, I only rinse the buckwheat groats before I cook them.
The reason why some always soak their grains and buckwheat is to make it easier to digest.
Creamy buckwheat porridge
The great thing about this recipe is that you can vary endlessly with the added fruits. Like in my earlier recipe, where I added apples and walnuts to the soaked buckwheat groats. The other great thing about this recipe is that it becomes a creamy buckwheat porridge without any extra ingredients to make it creamy. Once blended, the soaked buckwheat will turn into a delicious thick creamy porridge consistency.
This creamy raw buckwheat porridge is easy to make ahead, it’s (of course) vegan, but also gluten- and grain free.
Why should I soak buckwheat?
If you have never soaked buckwheat before (or anything else), I can imagine it might be a bit intimidating or confusing, but soaking buckwheat is the easiest thing to do. I believe a good digestion is the foundation of optimal health. If your digestion is out of balance, then it might be hard to absorb nutrients. Probiotics are a great way to support your digestion, chewing your food is also a good way, but soaking , blending, juicing, fermenting or sprouting are great ways to help your digestion too.
To make this raw buckwheat porridge, first start by soaking the buckwheat groats and cashew nuts overnight. After that I rinsed the buckwheat groats and cashews under running water before adding them to a blender with the juice of an orange, cinnamon and vanilla.
The toppings will make this breakfast porridge irresistible. I love to add blueberries, raspberries, more plums, mulberries, sunflower seeds and cacao nibs. Easy to make, easy to absorb and a true morning treat.
To make this porridge ahead you could even blend it the night before (after soaking all day) and then only top in the morning with your favorite toppings. You could also make a bigger batch for the upcoming week. These porridges can be kept covered in the fridge in a glass jar for about 3 days. It also makes a great breakfast on the-go.
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 Facebook or Instagram #thegreencreator.
Raw buckwheat porridge doesn’t have to be intimating or complicated. This buckwheat porridge with fresh plums is a great way to start your day and also perfect to make ahead. Top the porridge with your favorite toppings and serve cold.
- 1 cup (200 grams) raw hulled buckwheat groats (whole or coarsely ground) + 3 cups ( 600 ml) water for soaking
- 1 cup (125 grams) raw cashew nuts
- 4 plums, remove the pit
- 1 orange, juice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract or ground vanilla
- drizzle with date syrup for sweetness
(frozen) berries, such as raspberries and blueberries
fresh fruits, such as apples and plums
Place buckwheat and cashews in a big mixing bowl and cover with water. Let soak for minimum 4-6 hour or overnight. Rinse and drain. Place all ingredients in a food processor or blender and blend until smooth. An immersion blender works also well with this recipe.
Top with fresh or frozen berries, plums, cacao nibs, mulberries, and sunflower seeds. Or any other topping you like with your porridge. Other ideas are nutbutters, coconut flakes, slivered almonds or goji berries.
Keywords: porridge, breakfast, buckwheat, soaked, plums
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