Crunchy Mango Chia & Buckwheat Porridge is a filling and nourishing breakfast option high in antioxidants, fiber, and protein. This porridge has a great taste thanks to the unique combination of ingredients, and it is ideal for keeping you healthy and energetic all day!

by Roberston Realistically RAW you 

Crunchy Mango Chia & Buckwheat Porridge

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Course Blender Recipes, Breakfasts, ThermoCook Recipes



  • 2 tbsp buckwheat filtered water
  • 1 tbsp heaped chia seeds
  • 1 cup homemade almond milk
  • 1 1/2 cup frozen mango
  • 1 cup buckinis*
  • 1 tbsp coconut magic coconut nectar
  • 1 tsp vanilla powder


  • blueberries
  • drizzle of coconut magic
  • coconut nectar



  • Place buckwheat in a small bowl and cover with filtered water. Set aside to soak for 10 minutes.
  • Place chia seed in the bowl of your Optimum high-speed blender and cover with half of the almond milk. Leave chia seeds to soften while you drain and rinse the buckwheat. Scrape down the sides if needed.
  • Add buckwheat, mango, buckinis, coconut nectar, and vanilla powder to the chia seed mixture. Process until well combined, pouring the remaining almond milk in as you go. Do NOT over blend.
  • The final texture should be creamy with a delicious crunch. Serve in bowls topped with blueberries and a drizzle of coconut nectar! *Buckinis are soaked, sprouted, and dehydrated buckwheat. Delicious and crunchy!
Keyword almond milk, blender recipe, blueberries, breakfast, chia seeds, Crunchy Mango Chia & Buckwheat Porridge, easy recipe, healthy breakfast ideas, homemade, mango, quick recipe, thermocook, thermocook recipe, vegan recipe
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