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Raw Buckwheat + Quinoa Porridge

Author - Alyssa Rimmer

Buckwheat + Quinoa Porridge -- the perfect portable breakfast option when you're tired of overnight oats! [gluten-free + vegan]

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Today I've teamed up with Bob's Red Mill to bring you this nutritious buckwheat and quinoa porridge. Unlike traditional porridge, which is usually served warm on a cold winter morning, this breakfast is served cold and made with raw ingredients.

This porridge kind of resembles overnight oats in that you do some prep the night before and it's totally portable, but this recipe has the thick, luxurious texture of a classic porridge. It's creamy and yet still surprisingly light. Only lightly sweetened with a banana and a touch of maple syrup, this breakfast is also fairly low in sugar so it won't send you on that dreaded blood sugar roller coaster and instead will leave you feeling energized and ready for the day.

What's great about this porridge is that it keeps really well and takes only a few seconds to whizz up in the morning. You'll start by soaking your buckwheat and quinoa overnight so it becomes soft enough to blend and then in the morning, you just pop it into a blender along with the rest of the ingredients and breakfast is served.

Seriously it doesn't get much easier than this. It actually is probably even faster than a smoothie because you don't have to think about chopping up any fruit or veggies!

This AMAZING quinoa porridge is completely raw but totally delicious - packed with fiber, protein and low in sugar!

This recipe makes two servings which is perfect if you have two in the house OR if you want to have one for the next day. As long as you keep it in a sealed container, it should last you at least a day or two in the fridge.

The other wonderful part of this recipe is the chia jam. I don't have my own recipe (yet!) for chia jam, but this is the one I've been making lately and I love it (except I use raspberries usually!). It's a constant in my fridge and is perfect on top of oatmeal, stirred into smoothie bowls, used on toast or even saved for my PB + J quinoa breakfast cookies.

Now some of you might be thinking that a raw porridge sounds a bit strange, and I honestly thought the same thing, but once you try it, I know your mind will change. Since buckwheat has a fairly mild flavor, the porridge really takes on the flavor of the banana and jam more than anything. So it's more of a blissful bowl of fruity goodness!

And for those of you who can't eat bananas, no worries. This recipe is fully customizable. You can make it with an apple or pear instead, or even some pineapple or mango. Really whatever fruit you have on hand, as long as it measure about a half a cup, you can use. I'm thinking a berry option would also be delightful.

Ready to see how easy it is to make?

QUINOA PORRIDGE -- step-by-step instructions on how to make this delicious (and easy!) portable breakfast treat!

See? It's really that simple. You put everything into the blender, grind it into porridge and you're on your way! Ahh breakfast in under 5 minutes…now we're talking!

Your turn…

Have you ever tried buckwheat before? If so, what's your favorite way to prepare it? I love it in this porridge, but am excited to experiment with it in other ways. Please share you favorite recipes below!

And if you end up making this recipe, snap a pic and tag @simplyquinoa on Instagram so I can see! Or send me a snap – I'm totally loving snapchat right now! (you can find me at @alyssarimmer)

xx A

Buckwheat is an AMAZING way to start your day -- whip it up in this raw porridge and you'll be amazed how you feel all day long!

Buckwheat + Quinoa Porridge -- the perfect portable breakfast option when you're tired of overnight oats! [gluten-free + vegan]
3.67 from 3 votes

Raw Buckwheat + Quinoa Porridge

Seriously it doesn't get much easier than this. It actually is probably even faster than a smoothie because you don't have to think about chopping up any fruit or veggies!

Course Breakfast
Cuisine American
Keyword buckwheat, porridge
Prep Time 5 minutes
Rest 2 hours
Total Time 2 hours 5 minutes
Servings 2 servings
Calories 417 kcal
Author Alyssa Rimmer


  • 1/2 cup buckwheat groats
  • 1/4 cup white quinoa
  • 1 large banana
  • 1 tablespoon chia seeds
  • 1 tablespoon nut butter whatever variety you like
  • 1 tablespoon liquid sweetener optional, I used maple syrup
  • 1/3 cup plant milk
  • 1/4 cup chia seed jam optional
  • Garnishes: fresh berries chopped almonds, chia seeds, bee pollen, cacao nibs, hemp seeds, etc.


  1. Place buckwheat and quinoa in a large jar or bowl and cover with 2 cups of water. Allow to sit overnight or for at least 2 hours.
  2. Drain and rinse the grains then add them to a blender. Top with remaining ingredients (minus chia jam) and blend on high until smooth and creamy.
  3. To serve, place two tablespoons of jam in the bottom of two jars. Top each with half of the porridge, then garnish with your desired toppings. Serve immediately or store for up to one day.

Recipe Notes

recipe inspired by Deliciously Ella

Nutrition Facts
Raw Buckwheat + Quinoa Porridge
Amount Per Serving
Calories 417 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 24mg1%
Potassium 687mg20%
Carbohydrates 79g26%
Fiber 11g46%
Sugar 20g22%
Protein 13g26%
Vitamin A 195IU4%
Vitamin C 8.1mg10%
Calcium 140mg14%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.



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Buckwheat + Quinoa Porridge -- the perfect portable breakfast option when you're tired of overnight oats! [gluten-free + vegan]

This post was brought you to as part of my collaboration with Bob's Red Mill to celebrate National Nutrition Month! Please join us in committing to make healthier choices in your eating + life. And as always, thank you for supporting the companies I believe in – your support means the world to me! xo

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  1. I don’t have buckwheat groats, can I substitute buckwheat flour seeing as that it gets blended anyway. If so is the quantity the same?

  2. I am so excited to try this – buckwheat (or as I’ve been raised to know it, kasza / kasha) has been a staple in my Polish upbringing. Lately I’ve been making it for breakfast on the weekends, but now I can have it during the week, too! Do you refrigerate it overnight or just leave it at room temp?

  3. Hi alyssa , I can,t eat seeds of any kind. Do you have any altrnative, as I want to try this recipe.I love quinoa but never tried buckwheat.

    • Hi Sarah, I would just leave the chia seeds out (as well as the nut butter if need be) and reduce the liquid to 1/4 cup. Otherwise I think you’ll be all set 🙂 xo

  4. If you add 2 T. raw apple cider vinegar to the overnight soaking, it will release the phytase enzymes which will break down the phytate and make it much more digestible and healtheir. This works will all types of grains.
    Much more info at Traditional Cooking School with Wardee. By the way, I love quinoa and was so jazzed to find your blog! Please keep it up girl!

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