Buckwheat, coconut and almond porridge recipe

While it doesn’t sound particularly appetising, the nutritional value of buckwheat should be held in much higher esteem. A pseudo-cereal, buckwheat contains protein, resistant starch, vitamins, minerals and dietary fibre. The presence of fibre is especially noteworthy, as fibre encourages bacterial diversity to assist the maintenance of a healthy microbiome.

A porridge packed with buckwheat wouldn’t feature on many menus, however, so why not consider making our Buckwheat, Coconut and Almond Porridge at home instead? We’ve included raw almonds for a very important reason; do you know why?

Almonds are rich in fibre and other components with potential prebiotic properties. Prebiotics, as we know, provide the fuel for beneficial gut bacteria and thus support a healthy microbiome. Almonds function as a prebiotic and can particularly increase levels of Bifidobacteria and Lactobacillus. A healthy microbiome is dominated by Bifidobacteria, while Lactobacillus strains play an important role in the urogenital tract.

So, whether for breakfast or dessert, why not reap the rewards of our delicious recipe:

Buckwheat, coconut and almond porridge

Serves: 2

Prep time: 15 minutes total (+soaking overnight)


½ cup buckwheat groats

¼ cup raw almonds

2 tablespoons of black chia seeds

1 cup of coconut milk

1 cup of water

1 vanilla bean, seeds scraped

Pinch of cinnamon

Fruit to serve (mixed raspberries, blueberries)

Coconut flakes to serve

1 tablespoon of coconut yoghurt to serve

Drizzle of coconut syrup to serve (you could also use honey or maple syrup)


To be done the night before

Combine the buckwheat, almonds, chia seeds, coconut milk, vanilla bean seeds and cinnamon in a bowl. Sit overnight in the fridge to allow the seeds to soften.


  1. Cook above ingredients (plus 1 cup of water) over a low heat for 5-10 minutes until thick and creamy. Add more coconut milk if needed.
  2. Serve in bowls topped with fruit, coconut yogurt, coconut flakes and coconut syrup.


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