Breakfast/ Recipe

Buckwheat Porridge

This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day!

Buckwheat Porridge - This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day!

I set out to make a raw buckwheat smoothie one morning, so I put the buckwheat groats to soak overnight. In the morning there was a chill in the air and I no longer fancied a smoothie for breakfast. It felt more like a porridge kind of morning. So after blending up my smoothie I decided to warm it up on the stovetop and this delicious creamy buckwheat porridge was born. It’s on the same creamiest level as my Millet Porridge and Soaked Coconut Oil Oatmeal but it’s heartier.

Whenever I make pumpkin puree I usually freeze a batch in ice cube trays. I had a couple cubes defrosted in the fridge and couldn’t resist swirling it into this porridge. It is fall after all!

Buckwheat Porridge - This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day!

Let’s talk about buckwheat for a moment shall we. Someone once commented on my Newbie Gluten Free Bread on Pinterest ‘How is this gluten free if there’s buckwheat in it’ . That made me realise that a lot of people assume that buckwheat is a relative of wheat. But alas it is not. Buckwheat isn’t a cereal grain, it’s a fruit seed, making it a suitable grain substitute for people who are sensitive to wheat or other grains that contain protein glutens. So rest easy my gluten free friends.

Buckwheat Porridge - This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day!

If you have never used buckwheat before here are some ideas to get you started:

Ancient Grains Risotto 

ancient grains risotto

 

Newbie Gluten Free Bread 

Gluten-Free-Bread-sidebar

I have even sprouted buckwheat groats to add to my salads.

Of course you can enjoy this recipe as a smoothie as I originally intended but if it’s cold out I can’t think of anything better than this creamy, rich and filling porridge.

Make sure you follow my Breakfast board on Pinterest for more inspiration!

5.0 from 1 reviews
Buckwheat Porridge
Author: 
Recipe type: Breakfast
Cuisine: American
 
This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day! Buckwheat Porridge - This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day!
Ingredients
Porridge
  • ¼ cup / 50gbuckwheat groats
  • 10 raw Brazil nuts / cashews or macadamia nuts for maximum creaminess
  • 1 cup/ 250ml water
  • ½ banana
  • 1 tablespoon nut or seed butter (I use homemade)
  • 1 teaspoon chia seeds
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
Pumpkin Swirl
  • 2 tablespoons cooked pumpkin puree
  • 1 teaspoon pumpkin spice
  • 1 teaspoon raw honey
Instructions
  1. Soak buckwheat groats overnight.
  2. In the morning strain and rinse the soaked groats well.
  3. Place them in a blender.
  4. Add water and all remaining ingredients.
  5. Blend until smooth.
  6. Pour into a small saucepan and warm through on the stovetop. Keep an eye on it as it thickens quickly! You may also microwave on high for one to two minutes.
  7. Dress with pumpkin swirl or preferred toppings. I also like bananas, seasonal fruit and Omega seed sprinkles.

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9 Comments

  • Reply
    Brianna @Flippin' Delicious
    October 30, 2015 at 5:00 pm

    I ate porridge or hot cereal every day growing up, but I haven’t had it in years. This recipe made my heart smile!
    I’m featuring it on Savoring Saturdays this week, thanks for linking up!

    • Reply
      Krystal
      November 1, 2015 at 10:16 am

      Thank you Brianna! So glad to meet another porridge lover!

      • Reply
        Dona Remensnyder
        May 14, 2017 at 11:36 pm

        Hi Krystal, this was only my second attempt at porridge, the first ended up in the garbage. I followed the recipe (not urs) to a T and it was awful, but I’m determined to get this porridge thing down. Urs looks so delicious so I gave it a try (again following the directions to a T, but something just isn’t right. OK, I’m at warming it on the stove…… it’s not thickening, just getting some lumps, what’s wrong?? Also, the pumpkin swirl…… now THAT’S THICK, NOT DRIZZLY. It all tastes great, but I don’t know how to get it all into one bowl and the right consistency. Can u help me?? PLEEZ. 🙁

        • Reply
          Krystal
          May 15, 2017 at 8:41 am

          Hi Dona, If you blended the mixture until it was smooth (like a smoothie) I don’t understand why it’s getting lumps. I make this porridge all the time and it thickens up in a couple of minutes on the stove. I don’t know why they isn’t happening for you, sorry. The only thing I can suggest is adding a bit more chia seeds as that will thicken the mixture for sure. As for the pumpkin swirl the thickness will depend on if its homemade or store bought puree,different brands etc You can add a touch of water if its too thick but if the taste is good I wouldn’t worry too much.

  • Reply
    Raia
    October 27, 2015 at 8:06 pm

    I LOVE buckwheat! It’s probably my favorite for muffins and pancakes – the flour, that is, not the groats – I haven’t had it as a porridge in a while. Thanks for sharing this at Savoring Saturdays!

    • Reply
      Krystal
      October 27, 2015 at 9:26 pm

      I absolutely adore buckwheat! Love baking with the flour as well.

  • Reply
    Emily @ Recipes to Nourish
    October 26, 2015 at 4:32 pm

    This looks so pretty! I forget about buckwheat and really love the flavor. Thanks for sharing this.

  • Reply
    Cara's Healthy Cravings
    October 23, 2015 at 3:25 am

    Looks like a delicious and nourishing breakfast!

    • Reply
      Krystal
      October 23, 2015 at 9:43 am

      It sure is Cara. Thanks for stopping by.. 🙂

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