Buckwheat Porridge Recipe

A bowl of buckwheat porridge with fruit.

This creamy buckwheat porridge is a filling, healthy, vegan, gluten-free, and dairy-free breakfast porridge recipe in under 20 minutes. You can enjoy it as a side dish or serve it as breakfast with toppings as an alternative to oatmeal.

Course Breakfast

Cuisine Russian

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 10

Resting time 5

Total Time 20

Servings servings

Calories 146kcal

Author Aysegul Sanford

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