Turmeric Buckwheat Porridge Recipe | Two Raw Sisters

There is something about spices that is so comforting. In the winter this is our go-to on cold mornings. It is also delicious made, stored in the fridge overnight and eaten cold the next day for the warmer months.


  • ¼ cup buckwheat, soaked overnight and rinsed well
  • ¼ cup whole oats, soaked overnight and rinsed well
  • ½ banana, chopped (save remaining ½ to top with)
  • 2 dried figs, chopped
  • ¼ cup water
  • ½ cup coconut milk or almond milk
  • 1 tsp cold pressed coconut oil
  • ¼ tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
Addition Toppings
  • almond butter
  • banana
  • berries
  • pumpkin seeds
  • coconut flakes
  • walnuts


1. Place all the ingredients into a pot and cook over a medium heat for 10 minutes, until a thick creamy consistency is formed. 

2. Stir regularly. Add a little water if it dries out.

3. Pour porridge into a bowl and top with you favourite toppings.