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You are here: Home / Breakfast & Brunch / Grains / Creamy Coconut Porridge

Creamy Coconut Porridge

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Make ahead easy, nourishing and delicious, this overnight Creamy Coconut Porridge is one of my favorite ways to get the day going. Enjoy chilled or warm. This recipe is vegetarian, vegan + gluten free.

A bowl of Creamy Coconut Porridge surrounded by small bowls of other ingredients.

The name is nothing exciting. I get it. But if this is unfamiliar territory, please allow me explain.

Table of Contents

  • What is Porridge? 
  • Quick Guide: How to Make Creamy Coconut Porridge
  • More Quick and Easy Healthy Overnight Breakfast Recipes to Love:
  • Creamy Coconut Porridge

What is Porridge? 

  • Porridge can be made of various grains, nuts and seeds and typically includes milk, water or both. Porridge is different than oatmeal in that porridge is usually made from grains like polenta, kasha or grits, rather than oats.
  • For some, a piping hot bowl of oats is referred to as oatmeal, mostly in the U.S., while in other countries, it is referred to as porridge. Like oats, porridge can be served warm or chilled.
Ingredients for the Creamy Coconut Porridge in separate glass bowls of varying sizes.

I was skeptical, trying overnight porridge for the first time, but I was in an every-morning green-smoothie breakfast rut. Don’t get me wrong, I love green smoothies. But a girl’s gotta have variety.

Enter roasted buckwheat groats (AKA kasha).  I’ve known buckwheat flour. It makes its way into my waffles and pancakes. Soba noodles are also made from buckwheat flour.

But I had only used kasha once before in Pumpkin Kasha Energy Bites recipe. Then I saw Kate’s recipe on her fabulous blog, so I knew it was time to learn how to make porridge! 

Walnuts and kasha soaked separately in glass containers.
Ingredients for the Creamy Coconut Porridge in different-sized glass bowls laid on a table.

Quick Guide: How to Make Creamy Coconut Porridge

This breakfast recipe is so simple to make and easy to whip up. It only takes a bit of pre-planning because the kasha and walnuts need to be soaked overnight.  I make a single or double batch and store it in little 8oz jars in the refrigerator where it keeps for at least three days. Waking up to an already prepared breakfast means I can start the day with a little less hurry. In summary, here’s how to make it (see details on recipe card):

  • First, soak the kasha and walnuts overnight.
  • Second, rise the kasha and walnuts.
  • Next, place walnuts, kasha, coconut milk, dates, maple syrup, chia seeds and salt in a blender (I use VitaMix) and blend on high speed.
  • Last, spoon into lidded jars and refrigerate. When ready to eat, simply add toppings and enjoy! 

There’s nothing quite as comforting as a bowl of healthy overnight porridge with seasonal fruit and other mouthwatering toppings to start the day. Even in Summer, I enjoy this right out of the refrigerator with blueberry compote, but it can be warmed if desired.

Creamy Coconut Porridge is filling and will stick with you well into the morning.

Scooping out a spoon of Creamy Coconut Porridge from a glass container.

A drizzle of maple syrup is a naturally sweet finish to this nourishing, creamy, nutty and comforting breakfast.

More Quick and Easy Healthy Overnight Breakfast Recipes to Love:

  • Peanut Butter Overnight Oats
  • Overnight Turmeric Chia Oats
  • Matcha Chia Pudding
  • Overnight Refrigerator Oatmeal – by Kitchen Confidant
  • Pumpkin Porridge
  • Golden Milk Overnight Oats – by The Bojon Gourmet
  • Overnight Coconut Buckwheat Porridge – by Foolproof Living
A bowl of Creamy Coconut Porridge surrounded by small bowls of other ingredients.
Print Recipe

Creamy Coconut Porridge

Prep Time:10 minutes
Total Time:10 minutes
Servings:4 Servings
Calories:560kcal
Author:Traci York | Vanilla And Bean
***Advance Prep Required*** Quick, easy and so nourishing, this porridge can be served warm or chilled. Top with your favorite, seasonal fruit, a drizzle of maple syrup and breakfast is served in a flash! Vegan + Gluten Free

Ingredients

For the Porridge:

  • 1 C Kasha 200g, aka Roasted Buckwheat Kernels
  • 1/2 C Walnuts 60g
  • 14 oz Coconut Milk full fat (one can), 396g
  • 4 Medjool Dates pitted
  • 2 Tbs Pure Maple Syrup
  • 2 Tbs Chia Seeds
  • 1/8 tsp Sea Salt

Options for the Toppings:

  • Mango or other seasonal fruit or berries
  • Banana
  • Unsweetened, Toasted Coconut
  • Cinnamon
  • Macadamia Nuts
  • Cocoa Nibs
  • Drizzle of Maple Syrup

Instructions

  • ***advance prep*** – In a large glass jar, soak the kasha and walnuts overnight, or at least 4 hours.
  • Rinse the walnuts and kasha through a fine mesh strainer under running water, shaking the strainer several times ensure through rinsing.
  • Place walnuts, kasha, coconut milk, dates, maple syrup, chia seeds and salt in a blender (I use VitaMix) and blend on high speed for about 20 seconds. Scrape down sides and blend again for another 5-10 seconds. If a looser porridge is desired, water or additional milk can be blended in.
  • Spoon into small 8oz jars for easy grab and go breakfasts to be stored in the refrigerator or into bowls to serve right away. Can be served chilled or gently warmed. Top with favorite toppings, like mango, banana or blueberry compote is quite nice. Drizzle with maple syrup and or thin with a bit of milk.  Store into lidded containers in the refrigerator for up to 3 days.

Notes

Recipe adapted from VeguKate.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 560kcal | Carbohydrates: 62g | Protein: 11g | Fat: 34g | Saturated Fat: 20g | Sodium: 88mg | Potassium: 692mg | Fiber: 9g | Sugar: 22g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
A glass container of Creamy Coconut Porridge surrounded by cubed mangoes, sliced bananas and cocoa nibs.
 

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Reader Interactions

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  1. Melissa

    August 13, 2018 at 2:39 pm

    Traci, this recipe sounds so yummy! Do I soak the walnuts and kasha separately in water, enough to cover them? Thanks!

    Reply
    • Traci

      August 13, 2018 at 2:58 pm

      Hi Melissa! You found this gem hidden in the archives… I love this recipe SO much! You can soak and rinse the walnuts and kasha together! They’ll swell up so make sure the jar or container can accommodate both. I usually just soak mine separate – in small jars. Whatever works for you! Thank you for stoppin by! I hope you enjoy this porridge!

      Reply
  2. Janine

    January 5, 2017 at 2:45 am

    Wow what a wonderful recipe and the Pictures are amazing. I love how you creaed the step by step pics. Please not you still have 201 in your footer Traci. Enjoy your day! Can’t wait to test out this idea.

    Reply
  3. Nora (A Clean Bake)

    July 29, 2015 at 12:10 pm

    oooOOOooo buckwheat! I wasn’t able to have it for so long but I am just starting to be able to tolerate it again, which coincides nicely with the rock bottom of my breakfast rut. I need to try this!

    Reply
    • Traci

      July 30, 2015 at 12:46 pm

      Hooray for buckwheat and being able to enjoy it again! I absolutely love it and am so excited to try new things with it. I hope you enjoy it Nora! :D

      Reply
  4. Meagan @ The F&B Department

    July 23, 2015 at 6:56 am

    5 stars
    I’m eating oatmeal as I read this, and now I’m craving mangoes. A hearty breakfast is a must every day. This recipe will get the day started off right!

    Reply
    • Traci

      July 23, 2015 at 1:01 pm

      The best way to start the day… a nourishing and hearty breakfast. Now go find some mangos Meagan! :D

      Reply
  5. Julia | Orchard Street Kitchen

    July 22, 2015 at 10:00 am

    Now this is a way to get out of a breakfast rut!! You’ve got me seriously craving this, Traci! I’ve long been a fan of porridge and view it as a blank slate – there are so many fun ways to customize it. I’ve always been a banana and almond butter gal, but this tropical version looks so, so perfect. Chia seeds for crunch, dates and coconut for some sweetness…I love it all! P.s. I’ve always loved your photography, but it is looking especially amazing lately! Such an inspiration :)

    Reply
    • Traci

      July 23, 2015 at 11:47 am

      Thank you, Julia, for your encouragement! :D Oh my! It IS a great way to get out of a breakfast rut, Julia. I was laying in bed this morning waking up, tummy growling as usual, thinking how I don’t want a green smoothie… but I’m soooo hangry! Then I remembered… I’ve got porridge ready in the fridge! Yee Hawww!!! I sprang out of bed and got my day going! It totally is a blank slate.. this morning, I put blueberries and cocoa nibs in it.

      Reply
  6. Pang @circahappy

    July 21, 2015 at 6:04 pm

    OMG!!!! I LOVE LOVE LOVE this creamy coconut porridge SO MUCH, Traci. I have never made it, surprisingly, so I am SO EXCITED to make your recipe for the first time very very soon. :)
    What a wonderful recipe & yummy photos you have here!!! :)

    Reply
    • Traci

      July 21, 2015 at 7:17 pm

      Thank you, Pang! I was surprised to find how delicious Kasha is… it was a sweet surprise! It’s so nutty and satisfying. I hope you enjoy the recipe Pang! And thank you for your kind words! :D

      Reply
  7. Sarah | Broma Bakery

    July 21, 2015 at 7:48 am

    Absolutely stunning as always, Traci! Love, love, love the idea of a hearty but healthy breakfast. Yahm!

    Reply
    • Traci

      July 21, 2015 at 6:08 pm

      Me too… hearty – yes, please! Thank you my Dear! :D

      Reply
  8. Evi @ greenevi

    July 21, 2015 at 12:32 am

    Delicious, Traci! This looks like the best type of breakfast for me! Love the toppings!!!

    Reply
    • Traci

      July 21, 2015 at 6:06 pm

      One of my favorites, Evi! It’s all about the mango! :D

      Reply
  9. Jenné @ Sweet Potato Soul

    July 20, 2015 at 1:09 pm

    5 stars
    Oh my word, this looks so good!!! And the toppings, oh yes!
    I came to your blog right now specifically looking for the mosquito bite cure (I forgot what you used), but I’m not craving breakfast again :)
    Also, what plugin do you use for your optin box after the post? It looks so nice!

    Reply
    • Traci

      July 20, 2015 at 2:00 pm

      Thank you Jenne’! I used coconut oil and apple cider vinegar… but found the coconut oil to work better… although I had to reapply it several times. Check out popup ally for the optin box. :D

      Reply
  10. Alexandra

    July 18, 2015 at 6:44 pm

    Hey Traci, do you find that soaking your walnuts makes them taste bitter? I know you’re supposed to soak all nuts before eating them, but walnuts always taste off to me when I do.

    We eat oatmeal just about every morning, and Graham loooves coconut milk, so I’ll have to try this out :) Great photos – I especially love that cinnamon-sprinkling shot!

    Reply
    • Traci

      July 20, 2015 at 1:21 pm

      I’ve not experienced bitter walnuts, Alexandra, but then again, I always eat them with something else after I soak them. Perhaps I’m just not picking up the taste? I’ll try one without anything next time. I hope you and Graham enjoy this! It is so nice and coconutty! Thank you my dear!! D:

      Reply
  11. Emilie @ The Clever Carrot

    July 18, 2015 at 1:58 pm

    5 stars
    I love the name! It’s funny, because my husband and his family (from South Africa) call it porridge. I’m used the alternative breakfast lingo ;)
    And hooray for perfectly ripe mango. I’ve never been good at slicing and dicing those things. When I get to the pit, I’m on a mission to get every last bit off which is totally impossible. I feel like half of it goes to waste. One day…
    Thanks for a scrumptious looking breakfast recipe, Traci. It’s a nice change from green smoothies!

    Reply
    • Traci

      July 20, 2015 at 1:18 pm

      Oh good! I love it too, but often, when I say it, I’m met with scowls (perhaps unaware how good it is!). You’ll be slicin and dicin those mangos in no time, Emilie! :D

      Reply
  12. Aysegul

    July 18, 2015 at 7:41 am

    I love porridge and kasha porridge in particular. This recipe and photos look just scrumptious making me want to go kitchen and make me some for tomorrow morning.
    Well done Traci. Cheers!

    Reply
    • Traci

      July 18, 2015 at 1:23 pm

      Thank you Aysegul! Oh yes, I know! I completely agree… it’s craveworthy. In fact, I am out, so I am making the drive to our Co-Op (1 hour away) to get more Kasha, and of course a few other bulk items I can’t get where I live! I craaave it! hehe

      Reply
  13. Beeta @ Mon Petit Four

    July 17, 2015 at 8:27 am

    Wow!! I love everything about this porridge! From the coconut milk and the dates to the mangoes and cocoa nibs…I honestly can’t tell you which part is my favorite because I love them all!! Plus, you make porridge look so decadent and mouthwatering…I’m pretty sure porridge in the rest of the country (and world) does not look as good as this; you’re a magical culinary fairy, Traci! Such gorgeous porridge, and extra brownie points that it’ll last for 3 days so no breakfast fuss for a few mornings! Love this, Traci!!

    Reply
    • Traci

      July 18, 2015 at 1:18 pm

      Hehe!! I love a decadent feeling breakfast, especially when it’s a nourishing as this one. Sometimes richer breakfasts can be so heavy and carb loaded (and I love those occasionally), but this is so comforting without the heavy! Thank you, Beeta!

      Reply
  14. Jocelyn (Grandbaby cakes)

    July 17, 2015 at 6:08 am

    I never thought I would ever say this but you actually have me craving porridge right now. Gorgeous!

    Reply
    • Traci

      July 18, 2015 at 1:16 pm

      Hehe, it’s fabulous Jocelyn! :D

      Reply
  15. Sarah @ Making Thyme for Health

    July 16, 2015 at 9:44 pm

    Your photography just keeps getting better and better! These pictures are just stunning!

    I’ve actually never had porridge (other than oatmeal) but I will definitely start with this recipe because it looks amazing. The coconut, mango and banana combo sounds so refreshing and perfect for summer!

    Reply
    • Traci

      July 17, 2015 at 4:54 am

      Awh, thank you Sarah! :D I’m tellin ya, it’s the mangos!! They’re gorgeous! I hope you’ll give this a go. It’s so easy and comforting!

      Reply
  16. Sarah @ SnixyKitchen

    July 16, 2015 at 6:16 pm

    Traci – this is just so beautiful! I love how the mango + coconut make it feel like dessert, but it’s totally worthy enough for breakfast. While I’ve used buckwheat flour and buckwheat groats before in breads, I’ve never used the groats in a porridge like this – can’t wait to try!

    Reply
    • Traci

      July 17, 2015 at 4:49 am

      Thank you, Sarah! It feels decadent for sure. I hope you’ll give this a go! :D

      Reply
  17. [email protected]

    July 16, 2015 at 2:27 pm

    Love that this is GF, vegan, and features Kasha and Mejdool dates, two of my favorite good-for-you ingredients. We’re big I am a big fan of Bob’s Red Mill brand Whole Grain Kasha!

    Reply
  18. Mary Ann | the beach house kitchen

    July 16, 2015 at 1:12 pm

    Traci I have never tried kasha, but I’m game because this porridge looks beautiful! And delicious! Love the coconut, mango and dates!

    Reply
    • Traci

      July 16, 2015 at 3:27 pm

      Kasha is so nutty and nourishing. The more I find out about it and eat it, the more I love it!

      Reply
  19. Geraldine | Green Valley Kitchen

    July 16, 2015 at 12:03 pm

    I’m going to have to break out of my breakfast rut and try this, Traci. Love that you can prep this overnight and then whip it up in the blender. Looking forward to trying this one – definitely with the mangos – I’m a big mango fan!

    Reply
    • Traci

      July 16, 2015 at 3:24 pm

      DO it, Geraldine! I was in a rut for sure! Oh mangos are so good this time of year… I keep getting them, slicing ’em up and freezing them… I need a bigger freezer. They are soo good stuffed into a green smoothie. I hope you give it a go! :D

      Reply
  20. Taylor @ The Girls on Bloor

    July 16, 2015 at 11:36 am

    You just blew my mind..never knew that you could cut mango like that!!

    Reply
    • Traci

      July 16, 2015 at 3:23 pm

      Hehe.. me neither until I watched those videos! Crazy! Now I don’t fear the mango! :D

      Reply
  21. [email protected]

    July 16, 2015 at 10:36 am

    5 stars
    I’ve not had kasha but am a big fan of oatmeal, so I’m sure I would love this – especially with your tropical toppings! Love the dates, mango and cocoa nibs!! Pinned!

    Reply
    • Traci

      July 16, 2015 at 3:22 pm

      Yup and yup! Me too Annie. I really enjoy cold oatmeal, year round, but Kasha has such a nutty flavor, it has surpassed cold oatmeal for me. I hope you’ll try it! :D

      Reply
  22. Natalie @ Tastes Lovely

    July 16, 2015 at 10:30 am

    5 stars
    I love this! Porridge just sounds so much fancier than oatmeal. Especially since it seems like all the fairy tale characters ate porridge. I can’t wait to make this Traci. And your toppings are just perfect!

    Reply
    • Traci

      July 16, 2015 at 3:21 pm

      Hehe.. fancier than oatmeal – yes – fairy tale characters do eat porridge! So lets eat more porridge, Natalie!! :D

      Reply
  23. mimi

    July 16, 2015 at 10:02 am

    I’ve never been crazy about buckwheat groats, unless they’re mixed with other grains, but your porridge is beautiful! I love the additions on the top!

    Reply
    • Traci

      July 16, 2015 at 3:19 pm

      Thank you Mimi! What a great idea… perhaps mixing in some oats or barley? Mmmmm…

      Reply
  24. Liz @ Floating Kitchen

    July 16, 2015 at 7:33 am

    Never had kasha before. Looking forward to trying it out! Love all the tropical flavors here, Traci!

    Reply
  25. mira

    July 16, 2015 at 7:30 am

    I see buckwheat here, love it! This will be perfect for breakfast! Love the pictures!

    Reply
    • Traci

      July 31, 2015 at 1:35 pm

      Thank you Mira! :D

      Reply
  26. Medha @ Whisk & Shout

    July 16, 2015 at 7:27 am

    This looks fabulous! Porridge is amazing :) Pinning!

    Reply
    • Traci

      July 16, 2015 at 7:35 am

      Thaaank you, Medha and for your pin! :D

      Reply
  27. Cheryl

    July 16, 2015 at 7:07 am

    Mmmm, this sounds so nourishing, and I love that it’s so filling yet not hot and heavy!

    Reply
    • Traci

      July 16, 2015 at 7:35 am

      Oh yes, the best part, cool and creamy! :D

      Reply
  28. Ben Maclain | Havocinthekitchen

    July 16, 2015 at 7:07 am

    5 stars
    Yup, the terms “oatmeal” and “porridge” sometimes could be confusing:) I do love buckwheat, and I often make porridge as well as incorporate it in other food (such as salads, stuffed veggies, and other savory stuff). But never ever have I mademade a sweet version, and that sounds intriguing and interesting! Nice idea!

    Reply
    • Traci

      July 16, 2015 at 7:33 am

      I had no idea porridge is used in savory applications! I’m intrigued and am looking forward to learning more. Thank you, Ben and try the sweet stuff! :D

      Reply
  29. Alison @ FoodbyMars

    July 16, 2015 at 4:58 am

    Traci this looks DECADENT! So many of my favorite things in one mason jar. Love kasha or raw buckwheat groats for do many reasons and it’s perfect in porridge! Beautiful xo.

    Reply
    • Traci

      July 16, 2015 at 7:32 am

      Thank you, Alison! No doubt, so much goodness can be packed in a little jar. So excited to have learned about porridge… your right, it’s soooo good! :D

      Reply
  30. Allie | Baking a Moment

    July 16, 2015 at 4:35 am

    This looks like a perfect summer breakfast! I have never had porridge but I’ve always been curious about it. And I love kasha! Plus those toppings are just fabulous!

    Reply
    • Traci

      July 16, 2015 at 7:31 am

      Thank you, Allie! It’s time to try porridge. The toppings make it extra special!

      Reply

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