Raw buckwheat chia porridge with apple pineapple and papaya

raw buckwheat chia porridge with apple pineapple and papayaToday I made raw buckwheat porridge for the first time in my life (for lunch!) and I could not stop eating it. It’s as simple as that. I had one spoonful, then a second, a third and then my bowl was empty and then I served myself seconds and finished those as well. I’m not quite sure why it is so addictive, but dang I’m hooked! The ‘porridge’ itself has a grainy, nutty, creamy texture. The apple and pineapple add a wonderful freshness and zing. And the spices. Oh, the spices! The green cardamom is like a soft blanket that lifts all the other flavors to a new awesomeness level.

raw buckwheat chia porridge with apple pineapple and papayaIt’s a good thing this porridge is so addictive because it’s also super good for you. By soaking the buckwheat overnight you make nutrients more readily available and help your tummy digest them better. And by topping your pudding with walnuts, sesame seeds and more fresh fruits you feed your body with wholesome goodness like no other.

raw buckwheat chia porridge with apple pineapple and papayaThis porridge is purrfect for both lazy mornings when you don’t feel like cooking, as well as for the busy ones when you don’t have time for breakfast and need one on the go. It can easily be made a day ahead, scooped into a jar, covered and refrigerated.

raw buckwheat chia porridge with apple pineapple and papaya
Author: TalesofaKitchen
Prep time:
Total time:
Serves: 2-3
  • Porridge:
  • 1 cup buckwheat groats
  • water for soaking
  • 1/3 cup almond meal
  • 1/4 cup chia seeds*
  • 2 green apples, cored (or any other apples in season)
  • 1/2 cup pineapple cubes
  • 1/3 tsp ground green cardamom
  • 1/3 tsp cinnamon
  • pinch of ground nutmeg
  • 1 TBSP sweetener of choice (raw honey / maple syrup)
  • Optional: extra water
  • Toppings:
  • 2 TBSP walnuts
  • 4 TBSP diced papaya
  • 2 TBSP dry cranberries
  • 2 tsp sesame seeds
  • Optional: sweeter of choice, to taste (raw honey / maple syrup)
  • Optional: bee pollen (for non-vegans)
  1. Soak your buckwheat overnight in 2 to 3 cups of water.
  2. Drain and rinse the second day.
  3. Add all the ingredients for the porridge to a high speed blender and whiz until it becomes creamy and smooth in texture. (If you blender is not very powerful, you might need to add a bit of extra water to make the porridge smooth. Add only a bit at a time, until you reach the desired consistency.)
  4. Scoop into jars or bowls and add toppings.
If you can’t find chia seeds, don’t worry. Replace them with more almond meal or even walnuts. Also, if pineapple and papaya are not in season in your corner of the world, dare to play with other fruits. Pears or plums would also be good, as well as all sorts of berries or even mandarins or oranges.


The idea for making raw buckwheat porridge was sparked by these gorgeous photos over at Green Kitchen Stories. Easy to see what they got me (un)cooking.


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