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Creamy Coconut Porridge

Name: Creamy Coconut Porridge
Prep time: 10 min
Total time: 10 min
Ingredients: 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; Mango or other seasonal fruit or berries; Banana; Unsweetened, Toasted Coconut; Cinnamon; Macadamia Nuts; Cocoa Nibs; Drizzle of Maple Syrup

By Traci 57 Comments

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. vegan + gluten free

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

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 (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!

How to Make Creamy Coconut Porridge:

I crave Creamy Coconut Porridge now. It’s 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.

Plan ahead: Soak the kasha and walnuts overnight.
Rise the kasha and walnuts.
Place walnuts, kasha, coconut milk, dates, maple syrup, chia seeds and salt in a blender (I use VitaMix) and blend on high speed.
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, but it can be warmed if desired.

Creamy Coconut Porridge is filling and sticks with me well into the morning, so it leaves me satisfied and not reaching for a snack before lunch.

Since I’ve been craving mangos so much, I carried the tropical flavors through as the toppings for this recipe. Coconut, mango, banana, cocoa nibs and cinnamon are mouthwatering additions, but any seasonal fruit will be delicious.

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

Oh and if you didn’t catch it last week, I found these fabulous mango kitchen hacks here and here! These tips changed my mango world!

More Quick and Easy Healthy Overnight Breakfast Recipes to Love:

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.

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5 from 6 votes