Buckwheat Groat & Brown Rice Banana Pudding

Just typing the title of this dish sounded gross, and I wish it didn’t.  Groat is such a heinous word.

Jim attempted this one time and I think he failed at cooking the rice all the way through before he started.  Having lots of both leftover brown rice and buckwheat groats in the fridge, I decided to mix them together for a savory and sweet breakfast offering to bring to my weekly meal with my mom and grandma.  I usually look forward to Friday mornings because I get to indulge in lots of  delicious carbs like muffins and bagels which I NEVER have unless I’m at my grandmother’s.  The after effects aren’t always great (feeling fat and sluggish all day) and I’m trying to get in the habit of bringing my own healthy stuff to breakfast.  Plus, I feel better bringing good-for-you-food for my closest relatives.  Just the smell of this pudding had me salivating and I actually ended up having it for dinner when I made it, because I couldn’t resist.  Breakfast porridge + wine = heaven.

3 cups coconut milk, plus 2 tbsp

1 1/2 cups cooked brown rice

1 cup cooked buckwheat groats

2 bananas, mashed

1/2 cup brown sugar

1 tbsp cornstarch

1 tsp cinnamon

1 tbsp shredded coconut

1 tsp pure vanilla

Blueberries or blackberries for garnish

  • Bring 3 cups coconut milk, brown rice, buckwheat and cinnamon to a boil
  • Reduce to a simmer and stir frequently for 10 minutes
  • Whisk together cornstarch and 2 tbsp coconut milk, then add to rice mix and cook for another 10 minutes, stirring every other minute
  • Remove from heat and stir in bananas, vanilla and shredded coconut
  • Let sit overnight in the fridge, covered tightly and then serve



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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.


  1. […] Glows all the time, and this buckwheat porridge recipe really piqued my interest. It resembled our Buckwheat & Brown Rice Porridge, except we figured we’d like it even BETTER since this version is raw. Jim makes a similar […]

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