As the temperatures grow warmer and the sun is finally peaking through the dark clouds, I noticed something quite extraordinary. One morning I didn’t feel like cooked porridge oats – what had happened to me? The breakfast that accompanied me for at least 6 months, day after day, didn’t sound appealing anymore.
Not that this hasn’t happened before with many of what one calls a “food phase” but I was quite surprised to notice nonetheless. And pleasantly so – because I feel it’s my body’s way of telling me that it no longer needs the constant warmth and comfort from hot oatmeal, but was ready to embrace spring with a wish for more raw foods. Smart body, eh?
But well, how was I supposed to answer this need for fresh, raw breakfast? here are overnight oats, to be sure, and I dearly love them. But another Tgorgeous possibility is soaking raw buckwheat groats overnight and blending them with fresh ingredients in the morning. Never heard of it? Enter this Raw Chia Buckwheat Porridge!
This “porridge” is made with frozen raspberries, dates, coconut milk, soaked brazil nuts and soaked chia seeds. It is full of amazing plant-protein, healthy fats, and good complex carbohydrates, making this the perfect balanced start to your day.
Soaking grains and seeds is a great way to ease digestibility and also enhance nutritional value since soaking releases enzyme inhibitors, a process which helps with the absorption of certain nutrients.
When soaking buckwheat, it is especially good for your belly as a certain type of mucilaginous (=gum-like) fibre is released. This fibre is very lubricating and soothing to the digestive tract and acts as a kind of probiotic – that means it feeds helpful bacteria in the gut.
If you notice that your buckwheat got a little slimy after soaking overnight, this fibre is the reason! Don’t worry though, simply rinse the buckwheat and the end result won’t show anything of this, I promise.
Buckwheat is naturally glutenfree and contains lots of antioxidant flavonoids, these are very good at protecting your heart and blood vessels. Buckwheat is also full of manganese and magnesium which help with carbohydrate metabolism. As buckwheat is made of complex carbohydrates, it offers slow-releasing energy and won’t spike your blood sugar, making it a great option for breakfast. Last but not least, it contains 8 of the essential amino acids, that means it’s a great choice of protein!
For this breakfast porridge bowl, buckwheat’s partners in crime are soaked chia and soaked brazil nuts. They help create substance and the smooth consistency of the porridge and the brazil nuts also give it a punch of minerals, especially selenium. Just the four brazil nuts used in this porridge will take care of your complete daily value of selenium, which is important for good thyroid health and wound healing!!
Ch-Ch-Chia seeds have gotten a lot of attention in the health food world these couple of years, and no surprise, since they’re packed full of healthy heart omega-3 essential fatty acids (it’s omega-3 we’re all supposed to eat more of since they are able to balance our usual diet high in omega-6 fatty acids) as well as calcium (one tablespoon of chia has more calcium than a big glass of cow’s milk!) and magnesium, both of which support your bones and teeth. Chia also contains a gum-like fibre that makes them gooey when soaked in water. This fibre helps stabilize your blood sugar and regulates bowel movement. Go chia!
Frozen raspberries give this porridge a fresh kick, while coconut milk does wonders to create creaminess. If you’re worried because you’re reading it’s necessary to prepare the night before, be reassured! It literally just takes 2-3 minutes of your time, as well as maybe 5 to throw it all together in the morning! So it’s really super simple and quick to prepare. You could also double or tripe the amount and make 2+ portions so that they can wait for you in the fridge for the following mornings! That way your porridge is all ready to grab and go for the next days!
Raw Chia and Buckwheat Porridge
A balanced meal full of complex carbohydrates, amazing plantprotein and heart-healthy fats to keep you energized and happy!
1/4 cup raw buckwheat groats (45g), soaked overnight (not kasha – this is pre-roasted buckwheat!)
1 TBSP chia seeds, soaked
4 brazil nuts, soaked
1/3 cup plantbased milk (80ml)
2 TBSP coconut milk
2 soft dates (or 1/2 TBSP sweetener of choice)
1 cup of raspberries (90g)
The night before, put the buckwheat and nuts in one bowl with enough water to cover. Put the chia seeds in another bowl with approximately 4-5 TBSP of water and stir thoroughly. Let everything soak overnight or at least for 8 hours.
In the morning, thoroughly rinse off the nuts and the buckwheat.
Put the nuts and 3/4 of the buckwheat in a blender together with the soaked chia seeds, frozen raspberries, banana, coconut milk, plantmilk of choice (oat or almond is my favourite, but any other works too) and your desired sweetener. Blend on high until very smooth, pour into a bowl, mix in the rest of the buckwheat for a little more bite and top with anything you like! Some ideas include granola, seeds, dried fruit, fresh fruit, nut butter, coconut flakes, more coconut milk…
Although it might seem a little extraordinary to use buckwheat in your porridge, I definitely urge you to give this a try as it is truly very delicious, filling, really healthy and so good for you!
If you’re looking for more variations on this method of preparing buckwheat, be sure to check out Ella’s Blueberry Buckwheat Porridge, Sarah’s Raspberry Ripple or Angela’s Raw Buckwheat Porridge!
I really hope you’ll enjoy this raw breakfast as much as I do and maybe incorporate more raw elements into your daily foods as well! Spring’s the perfect time to give our bodys more nutrients, enzymes and plantpower through lots of raw foods to make sure we’ll glow in the outcoming sun 😉