Raw Buckwheat Vanilla Porridge

By Chef: Iselin Støylen
Posted: June 16, 2015


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A lot of you have seen recipes for buckwheat porridge many times before, but in this recipe it has it’s own twist. This recipe is very flexible and also low in fat. So feel free to mix it up and add in whatever ingredients you prefer. Enjoy!


  • 1 cup soaked buckwheat, measured after soaking
  • 5 pitted dates
  • 1/2 tsp vanilla powder
  • pinch of cinnamon and cardamom (optional, but highly recommended)
  • enough water to blend


  1. Blend all ingredients in a food processor. Add in as much water as needed to make it all blend nicely, but be careful not to use too much, as you want a thick and creamy porridge. Serve with sliced fruit and other toppings of your choice.


Add in 1 tbsp of chia seeds for a thicker consistency. Add in 1 tbsp of nut butter for a more creamy porridge and more taste. Use whatever plant-based milk of your choice instead of water. Subsititube the vanilla, cinnamon and cardamom with any other spices of choice, or maybe try to add in some cacao powder, orange zest or a bit of ginger?