Blueberry Coconut Baked Buckwheat Porridge [Vegan + Gluten Free]

Blueberry Coconut Baked Buckwheat Porridge [Vegan + Gluten Free]

This version of my baked buckwheat porridge turned out incredibly moist and decadent, one of the best flavor combinations for baked porridge that I’ve tried!! Coconut is loaded with healthy fats and fiber to help keep you full for longer. This recipe is also gluten free, vegan, and great for mornings when you have a little extra time to make a truly dessert-like breakfast (while still being healthy!)

Serves 1

You will need:

1/3 cup raw buckwheat groats
1/3 cup non-dairy milk of choice (coconut milk would be fabulous here)
1 banana
1/4 cup blueberries (fresh or frozen)
1 tsp chia seeds
1 tbsp dessicated coconut (+ more for topping)
1/4 tsp baking powder
1/2 tsp vanilla extract


I always soak my buckwheat groats to remove the phytic acid (which prevents important minerals from being absorbed in the body) in order to provide the best and easiest assimilation of nutrients possible. To do this, I place the buckwheat in a bowl and cover it with about 1-2 inches of water, and let it sit overnight. In the morning, the water will look slimy, and you will need to rinse the buckwheat in a strainer VERY well for about one or two minutes.

Preheat your oven to 375F. Mash 3/4 of your banana into a puree and save a few slices for decoration. Once the buckwheat is drained and rinsed, add it to your food processor and pulse a few times to break up the groats.

In a bowl, combine the milk, mashed banana, chia, dessicated coconut, baking powder, vanilla extract, and buckwheat and stir until well combined. Let this sit for a few minutes so the chia can soak up some liquid. Fold in a few blueberries now.

Lightly grease a small baking dish and pour in the porridge mixture. Top with the rest of your banana slices, more blueberries and a sprinkle of dessicated coconut. Place in your oven for 20-25 minutes. In the last 4-5 minutes of cooking, turn up the oven temp to 400F.

Remove from your oven, let it cool slightly and dig in!! I topped mine with chocolate coconut peanut butter!

Enjoy! 🙂

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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