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

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 417kcal
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.


  • 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.
  • 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.
  • 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 inspired by Deliciously Ella


Calories: 417kcal | Carbohydrates: 79g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 687mg | Fiber: 11g | Sugar: 20g | Vitamin A: 195IU | Vitamin C: 8.1mg | Calcium: 140mg | Iron: 3.1mg