Total Time
10hrs 8mins
Prep 8 mins
Cook 10 hrs

I am THE farthest thing from a raw foodist, but I really enjoy this for breakfast. The texture is refreshingly unusual, and the taste is delicious!

Ingredients Nutrition

  • 78.07 ml buckwheat groats (not kasha, which is toasted)
  • 5 dates
  • 59.14 ml apple juice
  • 1 medium apple, sliced into quarters (I like tart ones!)
  • 0.59 ml cinnamon
  • 0.25 ml nutmeg
  • For topping

  • 14.79-29.58 ml shredded coconut (optional but yummy) (optional)
  • 29.58 ml walnuts or 29.58 ml any other nuts or 29.58 ml seeds, of your choice


  1. NOTE: This makes a generous bowlful, so for a rather more manageable amount, use 1/4 cup buckwheat groats and reduce everything else slightly.
  2. Soak the grits and dates overnight in 1 1/4 cups of water. In the morning, drain off and RESERVE the soaking liquid.
  3. Put groats and dates in a food processor or blender (if you have a mini-blender it comes in handy here!). Add 2 of the apple quarters, the juice, cinnamon, nutmeg, and 1/4 cup of the soaking liquid. Blend till fairly smooth.
  4. Pour into a bowl. Finely dice 1 of the remaining apple quarters (you don't need the last quarter so munch away) and stir into the cereal.
  5. Top with coconut and walnuts, or whatever you like. Almonds are pretty good. So -- enjoy!
Most Helpful

Ok, I didn't realize this was raw until I already started soaking the buckwheat. I was a little nervous but it turned out amazing!!! Even on a chilly day, it still hit the spot. It's still probably best in warm weather. The flavor was great and the texture/moisture makes it very satisfying. Thanks for a great way to prepare buckwheat.

Amy Teee November 03, 2006