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Two-Grain Coconut Date Porridge

This Two-Grain Coconut Date Porridge is simple and nourishing one pot breakfast full of heart healthy mix-ins.
Course Breakfast
Cuisine Vegetarian
Servings 4 servings


  • 1/2 cup white quinoa
  • 1/2 cup buckwheat
  • 1 inch grated ginger root
  • 1 cup milk (we used coconut milk!)
  • 1 cup water
  • 4 fresh dates , pitted and chopped
  • 1/4 cup roasted walnuts
  • 1/4 cup toasted coconut flakes (large)
  • 1 Tbsp ghee or coconut oil
  • Pumpkin seeds , for sprinkling
  • Maple syrup , to taste


  1. Soak quinoa and buckwheat for at least 30 minutes (can soak overnight as well). Rinse well and set aside.
  2. In a pan, heat your oil and add grated ginger on medium low heat for 1 – 2 minutes. Add grains and toast in pan with ginger for 1 minute. Add milk, water, and dates. Bring to boil, then let simmer for 15 to 20 minutes. Remove from heat and divide into four bowls.
  3. Server warm topped with coconut, walnuts, pumpkin seeds, and maple syrup!