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, just like I do with my Yogurt and Oatmeal and Chia Pudding with yogurt 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.
Can you please clarify what kind of coconut milk you intend? I get confused about these recipes because people don’t distinguish! Do you mean coconut milk beverage (often in tetrapacks?). These have 70 calories/cup and 4g saturated fat, but are a lot more than coconut milk, often sweetners, and all sorts of “extra junk,” stabilizers, etc. On the flip side, maybe you mean canned coconut milk, which if you’re careful about your brand, should just be coconut milk, but is also 400 calories for 1 cup and a whopping 36g of saturated fat! That’s pretty intense. In this recipe, you’re calling for 3 cups, I’m anxious to know what you intend because of the the health factor impact either way. Thanks!
Hi Am,
This makes so much sense. I understand the confusion. Thank you for bringing to my attention.
For this recipe I used Silk’s unsweetened coconut milk. Here is a link if you want to try and/or can find it in your local supermarket.
If you are concerned about the high calories of coconut milk, you can also make it with almond milk. I have made it with both and they were both tasty.
I have made the clarification in the recipe. However, if there are any other questions I can answer I am just an e-mail away.
Again, thanks for bringing this to my attention.
Regards,
Aysegul
I am addicted to overnight oats! Can’t wait to try it with buckwheat! Thanks, looks absolutely delicious 🙂
Thank you Elle. And Coconut buckwheat is such a surprising and delicious combination. Cheers!
This looks and sounds so delicious, I wish I had a bowl of it right now : )
Thank you Stephanie!
That looks so delicious and fresh! Would be a wonderful way to start off the day 🙂
I agree with you Christina! Thank you!
Yum!
All your pictures of this look beautiful!! I love buckwheat porridge, and with coconut milk, I think it would taste awesome!! Thanks for the inspiration:)
I’m so curious to try this! Everything buckwheat I’ve made hasn’t been the best, but I’m convinced it was me not preparing it right, not that I don’t like it. So I’m going to give this another shot! I used to be a cereal with banana girl every morning but found that I didn’t stay full long enough. So now I’ve been experimenting with all sorts of breakfasts (like this morning I had my dinner leftovers!). Can’t wait to try it, especially with how easy it sounds!
Hi Caitlin,
I was in the same boat, looking for an alternative to my usual oatmeal. This one is similar, but just as easy to make.
I hope you’ll like it.
Cheers!
Ice
Caitlin, the first time I *liked* buckwheat was when I topped buckwheat pancakes with caramelized apples. From there, I’ve been learning to like it, one recipe at a time. This will be my next test…. it looks promising. In the meantime, my husband and daughter are learning to like it faster than I am, so that is a plus for me!
I am a HUGE fan of buckwheat in all shapes, forms and preparations (it was such a huge part of my life growing up in a Russian family), and of overnight oats as well… So I’ll have to give this a try once my month of paleo runs out!
Oh wow. A month of paleo.. Good luck Ksenia!
Don’t forget buckwheat isn’t wheat!
I had (and still have) a huge crush on overnight oats and ate it almost every morning for several months. It’s healthy, versatile, and not to mention tasty. This buckwheat version with chia seeds looks superb! Can’t wait to try.
True.. It is yummy and such a nice alternative to the usual oatmeal.
Thank you, my friend.
such a nice way to eat buckwheat, I will try it soon
•The Health Blog for the Lazy Girl•
Thank you Jordina!