Easy buckwheat porridge, made with just 3 ingredients in less than 10 minutes. It’s a super satiating, gluten-free, breakfast recipe. Feel free to add your favorite toppings!
Buckwheat flour is one of my go-to gluten-free flours and as you can see on the blog, I use it a lot. However, I had never used buckwheat groats until I made our gluten-free bread. I hadn’t used everything, so I thought making a buckwheat porridge should be a good idea and it was. This is my favorite gf porridge because of its taste and texture.
Finding gluten-free oats is really easy, but some people prefer to avoid oats. Besides, I love to try new recipes, so I’m always looking for new porridge alternatives. Oatmeal is the best choice because oats are more affordable than other grains and I also think oat porridge has the best flavor and texture.
This recipe is pretty basic, so it’s great if you want to add your favorite toppings or use any ingredients you have in your kitchen as fresh or dried fruits, nuts, seeds, nut or seed butters, coconut flakes or whatever. We added some slice bananas, cacao nibs, maple syrup, sliced almonds and almond butter and it was INSANE!
LOOKING FOR MORE PORRIDGE OR OATMEAL RECIPES?
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- Soak buckwheat groats for at least 4 hours. This step is optional, but it makes buckwheat groats easier to digest and they’ll cook faster.
- Drain the groats and add them to a food processor or a blender with the milk. Blend until smooth.
- Add the mixture to a saucepan, bring it to a boil and cook for about 5 minutes over medium-high heat, stirring occasionally.
- Serve the porridge in bowls and add your favorite toppings (we added sliced bananas, cacao nibs, maple syrup, slice almonds and also almond butter).
- Keep leftovers in a sealed container in the fridge for up to 4 days.
- Serving Size: 1/4 of the recipe with the bananas, but excluding the other toppings
- Calories: 205
- Sugar: 17.9 g
- Sodium: 59 mg
- Fat: 2.3 g
- Carbohydrates: 43.8 g
- Fiber: 5.1 g
- Protein: 5.9 g