Carrot Cake Buckwheat Porridge

This Carrot Cake Buckwheat Porridge is creamy, delicious, and nutritious! Packed with fiber, protein, and healthy fats, it’s a great way to get some whole grains into your day.


  • 1 cup buckwheat groats
  • 23 cups water
  • 1 cup milk of choice¬†
  • 1 cup grated carrot
  • 45 medjool dates (pitted)
  • 1 TBSP maple syrup¬†
  • 1 TBSP coconut butter
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice (or 1/2 tsp each of ground cinnamon, nutmeg, and ginger)
  • optional toppings: walnuts, hemp seeds, shredded carrot, pumpin seeds, etc.



  1. Place buckwheat in a jar with water and let sit overnight in fridge (or at least 8 hours).
  2. Once done soaking, strain water out and add buckwheat to a food processor or high powered blender with the milk, carrot, dates, maple syrup, coconut butter, vanilla, and spices. Blend until smooth and creamy.
  3. Divide among 3 glasses and top with toppings of choice. Enjoy!

Keywords: gluten free, overnight buckwheat, whole grain buckwheat, whole grain porridge, vegan breakfast