Up the ante and nutritional content of your first meal of the day with this buckwheat hot cereal recipe. It’s a hearty and filling warm bowl of porridge thanks to plenty of protein, fiber, vitamins, and minerals. And the best part is that it is ready in 20 minutes from start to finish.
If you are a big fan of buckwheat, check out my other buckwheat breakfast recipes, including Buckwheat Pancakes made from almond and buckwheat flour and Buckwheat and Millet Bread made by using a combination of buckwheat and millet.
Ingredients
This easy buckwheat porridge recipe requires just a handful of simple ingredients. We will need the following:
- Raw Buckwheat Groats: You can find buckwheat in the breakfast cereal aisle in major grocery stores. When shopping for it, you will likely see them labeled in two ways. The first is buckwheat, which is usually the raw (untoasted) version, and the second is kasha. Kasha is made by roasting buckwheat groats until they turn golden brown. It offers a more intense and earthier flavor. In this buckwheat groats cereal recipe, I am using raw buckwheat groats for its milder taste, but kasha can also be used.
- Water: Plain water is a great starting point. You will need a ratio of 3:1 liquid to buckwheat groats.
- Sea salt: A nice pinch of salt enhances the natural nutty flavour of the buckwheat.
Optional Add-Ins:
Buckwheat for breakfast is a popular dish in Eastern European countries and Russia and is usually served with a small amount of butter. However, if you’re aiming to achieve the creamy texture and varied flavors of oatmeal (similar to my oatmeal with almond milk and chia seeds recipe), you might want to try adding any of these optional ingredients:
- Butter: Russian buckwheat porridge is traditionally made with a tab of butter and served as a side dish or a delicious breakfast. The extra fat adds a nice silky texture. Olive oil or vegan butter is a good substitute.
- Milk: Feel free to replace the water (or a portion of it) with regular milk or any plant-based milk like almond milk, coconut milk, oat milk, or cashew milk.
- Superfoods: To make your buckwheat breakfast bowl even more nutritious, you can stir in a spoonful of chia seeds, hemp seeds, or flaxseed meal.
- Flavorings: Give it a warming touch with cinnamon, cardamom, pumpkin spice, or nutmeg. A touch of vanilla extract adds an extra special layer of sweetness, too.
- Fruit: Fresh fruit like strawberries, blueberries, raspberries, blackberries, grapes, pomegranate seeds, or sauteed apples adds a nice touch.
- Sweeteners: Use your favorite sweetener like maple syrup, brown sugar, or honey if not vegan.
- Seed or nut butter: Seed butters like sunflower seed butter or tahini, or nut butters like peanut butter, almond butter, or cashew butter add a nutty richness.
How to Make Buckwheat Porridge?
This recipe for buckwheat porridge is so easy to make and very simple to make oatmeal. Here are the step-by-step instructions and photos:
- Rinse buckwheat: Place the groats in a fine mesh strainer and rinse under cold water, mixing around with your fingers.
- Bring to boil: Add the rinsed buckwheat groats, water, and salt to a medium saucepan. Bring it to a boil over medium-high heat.
- Simmer: Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent the groats from sticking to the bottom.
- Rest: Remove from the heat and let it sit, covered, for 5 minutes. Give it a good stir.
- Finish with your favorite toppings: Ladle your cooked buckwheat into bowls, and if preferred, top it off with fresh fruit, a sprinkle of cinnamon, and a drizzle of maple syrup. I usually add a splash of milk to make it even more creamy, but it is optional.
Overnight Buckwheat Porridge
If you are looking for a faster approach to this buckwheat cereal recipe, an overnight soak is your answer. Although it’s an extra step, soaking the buckwheat groats overnight drastically reduces the cooking time and removes some of the phytic acid, which improves nutrient absorption and digestibility (even for those with a healthy digestive system).
If you want to make overnight buckwheat groats, simply:
- Soak: Stir together 3 cups liquid (water or milk) with 1 cup buckwheat groats, with the option to add 1 tablespoon apple cider vinegar or lemon juice. Store in an airtight container overnight in the refrigerator.
- Simmer: The next morning, transfer it to a small saucepan and simmer until thickened to your liking, no more than 4 to 5 minutes.
How to Store and Reheat?
I find that this buckwheat recipe has the best texture and taste when it is first made, which is why I usually make a batch right before serving. However, following the below storage and reheating tips, you can enjoy this kasha breakfast porridge for a few more days:
- Refrigerate: Store leftover buckwheat porridge in an air-tight container in the fridge for up to 3 days. The mixture will thicken the longer it sits, but you can add a splash of milk to bring it back to its original consistency.
- Reheat: When ready to enjoy, add a splash of milk and reheat in 30-second intervals in the microwave until warm, Or, reheat in a small saucepan over medium heat until warmed through.
Aysegul’s Recipe Tips
While the recipe is quite simple, there are a few things I’d like to point out so you will succeed on your first try.
- Do not skip rinsing the buckwheat: Rinsing the buckwheat is a crucial step as it helps to remove any dust or debris and can also reduce the natural bitterness in the seeds.
- The ratio of liquid to buckwheat groats: I’ve found that the 3:1 liquid-to-buckwheat ratio (3 cups liquid to 1 cup groats) produces the most creamy buckwheat porridge. During our recipe testing, we tried the 2:1 Ratio and found that the end result was drier and the texture was rather dense. With that being said, feel free to experiment with more or less liquid depending on your desired consistency.
- Watch the pot closely: It’s important to keep a close eye on the buckwheat while simmering on the stove top. The groats tend to stick to the bottom and scorch, resulting in a bitter flavor and unappealing texture. For best results, keep a close eye on it and stir it a few times during the cooking process.
- Give it a personal touch: Add any of your favorite toppings like seeds, nuts, nut butters, sweeteners, and more. Or, although it is not traditional, you can play around with the flavors and add additional flavorings like cocoa powder, cacao powder, matcha powder, cinnamon sticks, ground spices, or extracts of your choosing.
FAQs
Buckwheat has a pronounced flavor that is earthy, nutty, and slightly bitter (which can be an adjustment for some). The flavor is a bit more intense, with more chewy texture and bite than regular oatmeal.
Buckwheat is not a grain but a pseudocereal or seed related to rhubarb. Therefore, it is naturally gluten-free, making it a great choice for those with celiac disease or gluten allergies. Despite its name, buckwheat has no relation to wheat. It is a pseudo-cereal as it is not a grass like cereal grains such as wheat, rice, or oats.
According to Healthline, it’s gluten-free, vegan, high fiber, a complete protein source with all essential amino acids, and high in antioxidants, most notably rutin and quercetin. This superfood is also a powerhouse food for keeping blood sugar levels in check.
Similar Porridge Recipes You Might Also Like:
- Overnight Steel Cut Oats Recipe
- Instant Pot Steel Cut Oats
- Instant Pot Quinoa Oatmeal
- Quinoa Oatmeal
If you make this buckwheat porridge recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a wonderful way to support this website and help those who are planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the whole Foolproof Living community.
Buckwheat Porridge Recipe
Ingredients
- 1 cup buckwheat groats, 170 gr.
- 3 cups water
- ¼ teaspoon kosher salt
Optional Add Ins :
- ½ teaspoon cinnamon
- 1 tablespoon maple syrup, plus more for drizzling
- 1 tablespoon chia seeds, optional
- 1 tablespoon hemp seeds, optional
- Fresh fruit, as topping
Instructions
- Place the buckwheat groats in a fine mesh strainer and rinse under cold running water.
- Transfer to a medium-sized saucepan, pour in the water, and add in the salt. Bring it to a boil over medium-high heat.
- Reduce the heat to low and cover. Let it simmer for 10 minutes*. Keep a close eye on it as it cooks, and stir occasionally to prevent it from sticking to the bottom.
- Turn the heat off but let it sit covered for 5 minutes.
- If preferred, stir in cinnamon, maple syrup, chia seeds, and hemp seeds. Ladle into bowls. You can also add a splash of milk and top it off with fresh fruit before serving.
Notes
- Yields: One cup of raw buckwheat groats makes about four cups of cooked buckwheat porridge, which is ideal for four servings. The nutritional values below are per serving and do not include any of the optional add-ins.
- Buckwheat groats vs Kasha: When you are buying buckwheat, you may come across some brands calling it kasha. Roasted buckwheat (usually darker in color) is called Kasha. While I used raw buckwheat groats, kasha would also work in this recipe.
- Overnight buckwheat porridge: Soaking buckwheat overnight helps reduce the cooking time. Simply mix 3 parts liquid (water or milk) with 1 part buckwheat in an airtight container and store it in the fridge. In the morning, transfer it to a saucepan and warm until thickened to your liking, no more than 4 to 5 minutes. Ladle into bowls and top with any of your favorite toppings.
- The time of cooking: During our recipe testing, we thought that 10 minutes of cooking time (after it came to a boil) delivered the most creamy buckwheat porridge. However, you can adjust the cooking time based on your texture and consistency preference. It is imperative that you let it simmer at low heat and keep a close eye on it, as after the 10-minute mark, it goes from cooked to overdone pretty quickly.
- Storage: This recipe is best the day it is made. However, leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: You can reheat your buckwheat porridge in a small saucepan with a splash of water (or milk) until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have to cook the buckwheat groats after keeping it soaked overnight or is it ok to have it without cooking?
Hi Priya,
There is no need to cook them. They soften as they sit in the fridge.
Hope this helps.
I made this having seen the recipe on Hemsley and Hemsley – a little different. I soaked it overnight in water, next morning drained and rinsed then cooked it in coconut milk (didn’t use Chia) just till tender. Sweetened it with liquid stevia and served it warm with fresh fruit. Next day had it as dessert with a little cream, nuts, and fresh fruit. Loved them both! Previously had only cooked it as a savoury Russian side dish cooked with onion and mushroom – also delicious!
WOW! This all sounds wonderful Myra. Thanks so much for taking the time to explain how you served. I plan on trying your versions next time I make this Buckwheat porridge recipe.
Cheers!
Do you cook all of it and then eat leftovers cooked but cold? Does that make sense?
Yes, I do. I personally like it cold as well but you can reheat it if you want.
Excellent and easy to make recipe for a really filling porridge. No wee winkers asking, “Please Sir, I want some more…” because this will fill their little bellies ’til lunch time.
The Voracious Vegas Vegan
So happy to hear that you liked it Jim. I agree, it is a healthy and filling breakfast.
Thanks so much for stopping by. Cheers!
I made this porridge today. I didn’t have coconut milk so I used almond milk. It didn’t look as creamy as yours did, but it was so good. Next time I will try with kasha and top it off with different fruits.
Great recipe. Thanks.
I am thrilled to hear you liked it Samantha. I love it with kasha as well. Just so you know pineapple and kasha are match made in heaven 😉
Thanks for letting me know. Cheers!
This was my first time trying buckwheat, and oh my, it was delicious! I used a mix of unsweetened almond-oat and soy milk and only added a half cup of water. I topped my freshly cooked portion with some frozen berries and wow. So satisfying. I will definitely be making this again!
Hi Brea,
I am so happy to hear that you liked this recipe. It is surely a satisfying breakfast. Thanks for coming by and leaving a note. Cheers!
Hi, I tried your overnight buckwheat porridge, followed your instructions, but was disappointed that it did’not take just 15 to 20 minutes to cook the next morning,it took more than two hours before it was soft enough to eat.
Hi Jo,
I am so sorry to hear that it took so long. I make this buckwheat porridge on a regular basis, and quite frankly, I have never had that issue.
I’d love to help and troubleshoot if you could give me more information.
I made this recipe both with kasha (toasted buckwheat) and regular buckwheat more times than I can remember. Usually the overnight soak allows the buckwheat to soften quite a bit and it shouldn’t take that long for it to cook.
Again, I am very sorry, but if you would share a little more information (the brand of buckwheat you used, how long did it soak, etc.) I would be more than happy to troubleshoot.
I just made this for the second time in a week- fabulous. I’ve been eating steel cut or overnight oats for breakfast every day for years. This is a great addition to my rotation.
HI Julie,
I am so thrilled to hear that you like this porridge. I am a big fan as well.
Thanks for letting me know. Cheers!
I love this recipe so much! I added it to one of my blog posts so that more people can try it! Thanks a lot! You can see it here: https://omdetox.com/weekend-detox-challenge/
Thanks so much for sharing Dominique.
Tried this, but mine never thickened! Maybe too much liquid?p
Interesting.. Because I make this all the time and never have that problem. I’ll follow the recipe and make it again this week and will update the recipe, if necessary.
Thanks for letting me know.
Flavor is spot on, IMHO. For those who do not like the flavor of buckwheat, the coconut milk helps to cut that strong buckwheat flavor significantly. Please note: we used canned coconut milk, and slipping those solids into the fridge overnight leaves what one might expect….. chunks of coconut cream. Can’t tell you that I bit into them or skimmed them, because, well, we had another problem…… You see, and this admission is…..,, well it is an admission….. expressed here…… for the benefit of any uninitiated who might be here….., like myself: a-hem……. ack….. well, here goes: the little, black buckwheat seeds that I had unwittingly purchased, are unhulled, and…. well, yep, that’s what I prepared this lovely little recipe with, cuz that’s what I had, and, as it turns out, that was a problem. I had purchased them, not knowing the difference between them and buckwheat groats. Needless to say, our gruel was more than fibrous…. SO, I cooked it, added powdered milk and water, and ran my hand blender through it for a little while. By then, I didn’t have time for the toppings, so we added some raw sugar instead. Live and learn. I’ll try this again when I have actual buckwheat groats and let you know what happens here. Live and learn. Live and learn….. live ….. and …… learn. BTW, I really liked the flavor of this while my daughter rather did not….. hmmmm, some cinnamon might help her…. and bananas………, I’ll go grab those for her really quickly. Then I’ll grind up those unhulled buckwheat seeds and make a fibrous flour (I’ve done some of that in the past)……
WOW! Interesting.
I am so glad that you liked the flavors. Thank you for sharing your experience.