Raw Buckwheat & Red berries Proddige

Ingredients

• 100 gbuckwheat
• 150 gplant-based milk
• 110 gred berries
• 2 tbspalmond butter

Instructions

1. 1

   Soak the buckwheat

   The night before, cover the buckwheat with water and leave it to soak for 8 hours.

2. 2

   Drain and rinse

   The next day, drain the buckwheat and rinse it.

3. 3

   Blend until smooth

   Add the buckwheat and all the other ingredients to a blender. Blend until smooth.

4. 4

   Add your toppings

   Pour the mixture into a bowl and add your favourite toppings.

5. 5

   Serve the porridge

   Serve and enjoy.

What is raw buckwheat porridge?

It is a no-cook breakfast made by soaking buckwheat and blending it with milk, berries and almond butter. The French cuisine label accompanies this version, but the recipe itself is a simple blended porridge rather than a cooked grain dish.

Soaking softens the buckwheat, while blending gives the bowl a creamy consistency. Red berries bring a tart, fruity contrast to the rich almond butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 12g protein, 45g carbs, 12g fat.

Buckwheat and berries contribute most of the carbohydrates, while almond butter supplies much of the fat and some protein; buckwheat also contributes protein. Plant-based milk can change the totals depending on its type, so balance the bowl with a protein-rich side if you want a more substantial breakfast.

Why soak the buckwheat?

Soaking time: Leave the buckwheat for 8 hours, or overnight, as directed. This gives the grains time to soften before blending.

Rinsing: Drain and rinse the soaked buckwheat the next day. Drain it well so excess water does not make the porridge thinner than intended.

Choosing the ingredients

Plant-based milk: Use a milk you enjoy the flavour of, since it is blended directly into the porridge. Different varieties can make the result taste richer, sweeter or more neutral.

Red berries: Fresh or frozen berries can provide the fruit component; if using frozen ones, thaw them first for an easier blend. The recipe does not specify a particular berry or milk variety.

Almond butter: Stir it before measuring if the oil has separated. It adds a rounded, nutty flavour and helps make the blended mixture feel creamy.

Getting a smooth texture

Blend the soaked buckwheat with all the other ingredients until no coarse pieces remain. Pause to scrape down the sides if ingredients collect there, then blend again.

Serving the bowl

Toppings: Add your preferred toppings after pouring the mixture into a bowl, as the method suggests. Keep them separate until serving so they retain their own texture.

Pairing: The porridge can be served on its own or alongside a drink and a piece of fruit for a fuller breakfast.

Timing and preparation

The listed total time is 10 minutes, but the buckwheat also needs an 8-hour soak the night before. Plan for that resting time separately so the grains are ready to blend in the morning.

Recipe notes & tips

• Set the buckwheat to soak the night before so it is ready when you need it.
• Drain the buckwheat thoroughly after rinsing to keep the mixture from becoming watery.
• Blend long enough to break down any remaining coarse grains.
• Taste the mixture before serving, as the sweetness can vary with the berries and plant-based milk.
• Add toppings just before eating to preserve their texture.

Variations

• Change the berries: Use another mix of red berries for a different balance of tart and sweet.
• Choose another milk: Swap in a different plant-based milk to alter the flavour and creaminess.
• Add spice: Blend in a little cinnamon for a gently spiced version.
• Boost the crunch: Scatter chopped nuts or seeds over the bowl before serving.
• Add fruit: Top with sliced banana or extra berries for more fruit.

Common mistakes to avoid

• Skipping the soak: The buckwheat may stay too firm to blend smoothly; soak it for 8 hours.
• Leaving excess water: A wet, diluted mixture can result; drain the buckwheat well after rinsing.
• Stopping the blender too soon: Coarse grains can remain; keep blending until the mixture is smooth.
• Adding toppings to the blender: They lose their distinct texture; put them on the bowl after blending.
• Forgetting the overnight timing: The recipe will not be ready in the morning; soak the buckwheat the day before.

How to store

Store the blended porridge covered in the fridge and eat within 1–2 days. Stir before serving; it is intended to be eaten cold, so reheating is not necessary.

Frequently asked questions