Buckwheat Porridge

Auckland Nutritionist Larissa Beeby's Buckwheat porridge

Buckwheat Porridge


  • 1 cup raw buckwheat groats
  • 1 cup milk of your choice
  • 1/2 tsp vanilla paste
  • 1/2 tsp cinnamon


  1. Soak buckwheat for at least 4 hours (or overnight) in cold water.
  2. Rinse thoroughly with fresh water and drain.
  3. Place buckwheat, vanilla, cinnamon and milk in blender and blend until smooth.
  4. Pour into 2 bowls and serve topped with coconut yoghurt, LSA, berries and cacao nibs.

Note: this can be stored in the fridge for up to 3 days.

If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for your own nutrition consultation either online, in person or over the phone.


Director / NZ Registered Nutritionist

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