Go Back

Sprouted Buckwheat Porridge

This quick and easy buckwheat porridge uses sprouted buckwheat to boost nutritional value and digestiblity. It just requires a little sprout planning. Inspired by Oh She Glows Cookbook.
Prep Time5 mins
Cook Time0 mins
Sprout time3 d
Course: Breakfast
Cuisine: American
Keyword: blender, quick, sprouted
Servings: 3
Author: Sarah Parsons, RD


  • Blender
  • Mason jar
  • Sprouting lid


  • 4-5 cups buckwheat sprouts (from 1 cup buckwheat groats)
  • 3/4 cup unsweetened nut milk
  • 1 tbsp chia seeds
  • 1 tsp vanilla
  • 1-2 tbsp maple syrup or other sweetener
  • Optional Toppings: shredded coconut, nuts or seeds (pumpkin seeds, hazelnuts, sliced almonds), dried fruit, buckwheat sprouts, hemp hearts, ground flax seed, fresh or frozen berries, other raw fruit (banana, pear, plums), granola.


  • Add sprouted buckwheat, nut milk, chia seeds, vanilla, and maple syrup to a blender. Cover with a lid.
  • Blend on high until smooth. Add more milk beverage for a thinner consistency.
  • Garnish with optional toppings. Serve immediately. Refridgerate any leftovers for 1 day.