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!
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Easy Buckwheat Porridge
Ingredients
- ½ cup buckwheat groats, I used raw buckwheat groats
- 2 cup unsweetened plant milk of your choice, we used oat milk
- 2 bananas
- Toppings: cacao nibs, maple syrup, sliced almonds and almond butter (optional)
Instructions
- 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.
Les says
Thanks! I can't eat oats and have been subbing rice but its not doing it for me. I found this recipe and tried it adding my nut mix and fruit etc - its SUPERB! The groats have a nutty healthy taste and i look forward to experimenting with other toppings but bottom line is that this will nicely replace my porridge base on cold mornings. It surely fills me up too-like porridge does! Thanks!
Iosune Robles says
Thanks for your kind comment 🙂 Have a nice day!
Gordon Tracy says
It was just how I remember eating it(store bough) a few years ago. I put some rasins, coconut sugar and walnuts in it. It was so great!
Iosune Robles says
So glad you liked it 🙂 Have a nice day!
Motz A Rella says
... just to add a little more to the previous comment, it goes pretty actually well with other meals as a garnish... not necessarily as breakfast meal, but with mushrooms, veggies and what not...
Iosune Robles says
Thanks 🙂
Motz A Rella says
Can I suggest a slightly different way of making it even quicker but just as flavoursome?.. What I do, I pour almond milk (it's just what I have in the house) over my portion to cover the grains and a little more, may be 1cm... leave it for a few hours or better still overnight... the grains soak up the milk, then I pore a tad more milk in and stick it in a microwave on max for a minute, check it is ok and then a couple of more go's for 30 seconds (just to get it hot enough), but you can get straight up one minute, does not really matter and then just eat it with some oil or whatever your fetish is, really... somehow eastern European buckwheat is more flavoursome, so it is my favourite
Iosune Robles says
Hello, thanks for your recommendation 🙂 Have a nice day!
Alex says
Do you need to use a blender? Why not cook whole grains? After they become quite soft, they can be put on a frying-pan and additionally sauted for some time with plant (unflower, olive) oil and onions. Then the dish can be decorated with greens, parsley or dill, and then it can also be used as a side dish, served together with fried chapignons or other mushooms.
Iosune Robles says
Thanks for the idea Alex 🙂 Have a nice day!
Felicia Guzzo says
Hi! I've never cooked with buckwheat before. For the porridge, can I soak and blend them the night before so that they are ready to cook te following morning?
Iosune says
Hi Felicia! I haven't tried it myself, but I think it could work 🙂
Filipa says
I made this for breakfast yesterday and it was delicious!
It's such a great recipe: quick, easy and very tasty!
Iosune says
Hi Filipa! So glad you enjoyed it 🙂
Jazz says
Hi Iosune,
I just made this recipe. Followed all the directions (soaked the groats, etc.) but it just ended up making a kind of kasha soup and wouldn’t thicken enough. Is it an issue of you soak the groats too long? Does it have to be exactly 4 hours?
Iosune says
Hi Jazz! I'm so sorry the recipe didn't work for you, you can soak them for more than 4 hours if you want 🙂 Try to add less milk nex time. Hope it helps!
Marth says
OMG, this porridge is insanely good indeed. Will definitely want to try out your other recipes too. Thanks so much.
Iosune says
Hi Marth! You're so welcome 🙂 Hope you enjoy them as well!
Bobby says
Tastes a bit like boiled peanuts.
Iosune says
Hi Bobby! I've never tried boiled peanuts 🙂
Liv says
Can this be frozen?
Iosune says
Hi Liv! I've never tried it myself, so I can't help you, sorry!
Kevin says
I NEED THIS NOW!
Iosune says
Hi Kevin! So glad you like our recipe 🙂