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.
The name is nothing exciting. I get it. But if this is unfamiliar territory, please allow me explain.
Table of Contents
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.
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, also known as kasha. In other words, Kasha is raw buckwheat groats that have been roasted. 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 blog, so I knew it was time to learn how to make porridge!
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.
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
- Pumpkin Porridge
- Overnight Oats with Coconut Milk
Creamy Coconut Porridge
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
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
