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Blackberry Buckwheat Porridge

Sometimes instead of a smoothie, I like to blend up a cool bowl of porridge for breakfast. This new porridge recipe is taken from this month’s Eating Guide, and it’s chock full of delicious blackberries and buckwheat! 


If you’ve never eaten buckwheat groats before, they are similar to wheat berries or oats. You can eat buckwheat raw and add it to granola. You can also cook or soak the groats first and they will replace oatmeal in many recipes. In this recipe, I simply cover the buckwheat groats with water and allow them to soak overnight so they are ready to easily blend into a porridge first thing in the morning!

Buckwheat is a gluten-free seed that is a complete protein and packed with fiber, so it makes a filling breakfast that keeps you going all morning! It is high in manganese, which helps to keep your blood sugar in check. Regular consumption of buckwheat has also been shown to help prevent heart disease.

Not only are blackberries amazingly delicious, but they are some of the healthiest fruits you can eat. Blackberries contain a potent mix of antioxidants and pectin, which fight off chronic diseases and cancer. That’s why I try to add berries to my diet every day and often include berry recipes like this in my monthly Eating Guide Program

This porridge is served at room temp, so you don’t need to cook anything, but you can also chill it in the fridge if you’d like it colder. I hope you enjoy it! 

Blackberry Buckwheat Porridge
Serves: 4
  • 1½ cups buckwheat groats
  • 1 cup almond or coconut milk, more as needed
  • 4 tablespoons maple syrup or raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon sea salt
  • 1 cup fresh blackberries or fruit of choice
  1. Place the groats in a glass jar and cover with water to soak overnight.
  2. The next day, drain the water and place all of the ingredients in a blender and blend until smooth, adding more milk if needed to reach desired consistency.
  3. Serve with fresh blackberries or fruit of choice. Enjoy!
**Please use organic ingredients if possible.**


This is just an example of the types of recipes that my team creates for the Food Babe Eating Guide every month. If you are looking for delicious healthy recipes and meal planning, this is where to sign up



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8 responses to “Blackberry Buckwheat Porridge

  1. It would really be helpful to diabetics if you posted the carb content and glycemic load of recipes containing starches and sugars so we can adjust portion sizes to fit our needs or adjust the recipes to better control blood sugar spikes.
    When you test your blood glucose two hours after eating and it’s off the charts, it’s really depressing to know your next two meals can have no carbs at all. Hard boiled eggs and lettuce can get really boring.
    I’m not asking for a full nutritional panel of every ingredient, just a carb count or glycemic load count that allows diabetics the ability to adjust recipes to fit our somewhat unusual needs.
    We need a balanced diet, but nutritional profiles of fresh fruits and vegetables are very hard to find on the internet. Almost non-existent. I wish they put them on the labels attached to the bags and boxes that organic fruits and vegetables come in.
    Even a fair estimate is better than nothing.
    I’ve bought books that list nutritional profiles of foods that don’t even list fresh foods. Only common products, sold in most stores and chain restaurants. That’s not helpful to diabetics and organic, fresh food consumers, at all. Even books on glycemic index and glycemic load are written by people in Australia and the UK and have little to offer to people in the USA. Glycemic index is considered too complicated for U.S. residents to comprehend because so few people even bother to count carbs once diagnosed with diabetes and they rely on meds to allow them to continue to eat poor diets. With insulin dependent diabetics, many have little or no idea how to use more or less insulin to cover what they eat. They’re taught how to give themselves an injection, given a dosage to take once or twice per day and left to figure the rest out on their own, if they’ll even bother.
    That’s why the information should be commonplace. Not the mystery it is now. Some of us actually care about our dietary needs and more people would take better care of themselves if the information wasn’t treated like the recipe for Coca Cola. Locked in a vault in the fourth sub-basement of a heavily armed building, in a safe marked “Beware the Dragon, for thou art crunchy and good with ketchup”.

    1. Just google it.

      Buckwheat is low glycemic, gluten-free and full of nutrients. You can keep it cooked in the fridge for up to 4 days

    2. Agree with Ron. If you’re so concerned about this information then get it for yourself. You shouldn’t depend on others to supply health information that’s important to you. People aren’t perfect. You should only depend on yourself.

  2. I super excited about this recipe because it uses blackberries! We have access to a free place near a park where we pick blackberries for free! Yippee skippeee. We freeze about 10 ziploc bags for winter smoothies and awesome recipes like this. Yum!

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