Easy Buckwheat Porridge for Breakfast-a delicious gluten free comfort food that is rich in zinc, copper and manganese. This complete protein is loaded with all 9 essential amino acids and tons of fiber! Turn this simple porridge into a family favorite by topping it off with fresh cherries, cinnamon, vanilla and a splash of almond milk!
If you are like me, then you love to indulge in comfort food. Comfort food just gives us this cozy, welcoming feeling, that we all seem to love. What could be better than starting your day off with food that feels like home?
How about a comfort breakfast food that is also quick, delicious and kid-approved?
My recipe for Easy Buckwheat Porridge for Breakfast hits the nail on the head when it comes to comfort food. It is warm, filling and easy on the gut (it’s really a fruit seed-not a grain!).
An added bonus is that my entire family will eat this one pot breakfast!
My family and I started eating buckwheat about 7 years ago after we did the Body Ecology Diet to improve our kids immune system. It was a requirement to eat “whole gluten free grains.” Buckwheat was absolutely new to me and my family and I attempted several different ways to eat it and my kids protested! One day I decided to make it sweet instead of savory, it was a hit! My kids loved it!
This was our favorite recipe to enjoy for breakfast; we ate it every other morning! It is still a family favorite in my house!
We just love how easy it is to make and how each person can pick his/her own topping, giving each bowl a unique flavor.
It can be topped off with cherries, berries or bananas. My kids favorite way to eat this Easy Buckwheat Porridge for Breakfast is to top it off with cherries, a bit of vanilla, cinnamon, homemade almond milk and a drizzle of maple syrup. It has the most amazing flavor and we love the vibrant color the cherries add.
Health Benefits of Buckwheat
Despite having the word “wheat” in it’s name, buckwheat is actually not derived from wheat at all. Buckwheat is actually a fruit seed, which makes it very digestible and easy on the gut.
We consume buckwheat as if it was a grain, much like the way we consume quinoa (another great gluten-free pseudocereal).
- Rich in zinc, protein, manganese, and soluble fiber- Dr. Axe
- Buckwheat is a complete protein, meaning it contains all of the essential amino acids that your body cannot produce – an important feature for vegans. Grace Links
- Can lower cholesterol and blood pressure- Dr. Axe
- High in antioxidants- Dr. Axe
- Improves digestion-Dr. Axe
How to Make Easy Buckwheat Porridge for Breakfast
You won’t believe how quickly this porridge comes together! While I am preparing the buckwheat groats, I have my children decide on the toppings they want to add to each of their bowls.
Begin by adding buckwheat groats and water to a small pot on medium-high heat. Bring buckwheat to a boil and then reduce to a simmer. Cover the pot with a lid and put on low heat. Simmer on low heat for 10 minutes. It is important to not overcook the groats. I set a timer so I don’t forget. You don’t want to start your day off badly by burning your buckwheat groats. 🙂
After 10 minutes, turn off the heat. Do not open the lid. Allow the groats to steam for another 5 minutes.
Fluff the buckwheat groats with a fork and serve. Top with your favorite fruit- we love cherries, almond milk, a splash of vanilla, a dash of cinnamon, and a drizzle of maple syrup or honey.
The almond milk helps to thin out the buckwheat groats while also cooling them down so they can be enjoyed immediately!
Tip: If you have left-over fruit topping from your Easy Buckwheat Porridge then save it for quick and accessible snacks for your family. Just store them in the ziploc bag and put them right in the fridge.
Or use the fruit to make a delicious fruit smoothie, like our Restorative Banana Ginger Green Smoothie or Chocolate Cherry Smoothie.
I really can’t get enough of this fast, yet scrumptious porridge! It has the most amazing taste and the cherries just pop in your mouth when you eat them. This actually reminds me of my favorite ice cream- cherry jubilee! It honestly feels like I am enjoying a sweet dessert at the beginning of my day!
Try out more of our delicious breakfast recipes like the Oatmeal Breakfast Smoothies or the Paleo Breakfast Burritos with Potato and Chorizo.
For more delicious gluten free recipes, be sure to subscribe below! You will get my Free Delicious Paleo Breakfast E-Book as my gift to you!
Easy Buckwheat Porridge for Breakfast
- Total Time: 18 minutes
- Yield: 2 large bowls 1x
Description
Easy Buckwheat Porridge for Breakfast-a delicious gluten free comfort food that is rich in zinc, copper and manganese. This complete protein is loaded with all 9 essential amino acids and tons of fiber! Turn this simple porridge into a family favorite by topping it off with fresh cherries, cinnamon, vanilla and a splash of almond milk!
Ingredients
- I cup buckwheat groats, rinsed
- 2 cups water
Instructions
- Add buckwheat groats and water to a small pot to medium high heat. Bring to a boil and reduce to a simmer. Cover pot with a lid and put heat on low. Simmer 10 minutes, do not overcook. I use a timer.
- After 10 minutes, turn off heat. Do not open lid, allow it to steam for another 5 minutes.
- Fluff with a fork and serve. Top with cherries, almond milk, a splash of vanilla, a dash of cinnamon and a drizzle of maple syrup or honey.
Notes
Leftovers can be stored in the fridge in a sealed container for up to 3 days.
- Prep Time: 6
- Cook Time: 12
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Thank you, that was the clarification I needed.
Welp. I overcooked it. Now the consistency is somewhere between mashed potatoes and refried beans 😬. I followed the instructions, except that I doubled the batch. I am thinking that I either rinsed them too long or that my super-hot stove has struck again.
Having never made this before, I totally guessed on what the temperatures should be and what it should look like when boiling or simmering.
Can you give me any more description of what it should look like during the process or what “Don’t overcook” means? Take it off before it gets fluffy? Or can you give me any ideas about how to use up my double batch of mashed buckwheat?
I will try it again when I get more groats and see if I can get it right! And advice is much appreciated.
Oh no, sorry to hear that. The temperature should be a light simmer. The texture should be like rice. All the water should be absorbed and the groats are still slightly chewy. If I get a video up soon, I will let you know.
Great, I will keep that in mind, thank you! I rescued it by adding a couple cans of coconut milk (since it was a double batch) a bunch of raisins, some maple syrup and cinnamon, ginger, coriander and fresh ground cardamom and then cooking it longer to turn it into a pudding or cream of buckwheat consistency. It turned out really good, just very different texture.
I will definitely keep an eye out for a video in the future though. That would help!
Does pre-soaking the buckwheat make any difference?
It will reduce the cooking time. Please check at 15 minutes.
Hi Ester, thanks for the recipe.
This response you made doesn’t make sense to me. You tell us to cook for 10 mins in original recipe. Then you suggest it will take a shorter cooking time if soaked. Then, suggest checking after 15 minutes.
Forgive me for not understanding. I am trying original recipe this morning🙂
Hi Aurora.Let me clarify. Simmer unsoaked buckwheat groats for 10 minutes covered. Turn off heat and keep covered, allow to steam for 5 minutes. They should be ready after that. 🙂 Enjoy!
Thank you for this recipe. I usually have buckwheat for supper so this was a nice change to have for breakfast. And healthy too. I used cranberries as I didn’t have cherries. It was easy, for sure.
★★★★★
So glad you enjoyed the recipe and was able to modify it. 🙂
What is a great please? Is it the whole kernel?
Yes, this is the whole kernel.
Dear Ester, I agree, this is a delicious and healthy breakfast, thanks for sharing this recipe. I make it even easier: I soak the buckwheat in milk (or water) over night in the fridge; ratio 1 part buckwheat, 3 parts liquid. In the morning, I just pop it in the microwave for two minutes, let it rest (it will soak up the liquid even more after being heated) and microwave for another minute before adding the toppings… no dirty pots here.
Sounds wonderful! Thanks for the tips! So glad you enjoy the recipe!
Followed your directions, came out perfect, great consistency! I agree, that it`s nice to only 1 bowl.
★★★★★
Tasted delicious! Thanks for the recipe!
★★★★★
Hi Bella,
So glad to hear you enjoyed the buckwheat for breakfast 🙂 Let me know if you are looking for other recipes.
Have a great day!
Warmly,
Ester
How do you make it in the instant pot?
Hi Dee,
Making this is the Instant Pot is very easy. I will work on getting this up on the blog soon. To cook in the Instant Pot, add 1 cup of buckwheat groats and 2 cups of water. Set to High Pressure for 5 minutes and allow to naturally release for 5 minutes. Be sure to turn off the Instant Pot once it is done because the heat will cause the buckwheat to dry out. Let me know how you like it!
Warmly,
Ester
Sounds delicious! just wondering if you use toasted or raw Buckwheat Groats for this recipe?
Hi Jan,
I normally use the raw buckwheat groats from Bob’s Red Mill because that is all I ever find at my local grocery store. But you can use the toasted if you prefer that flavor.
This has been a favorite breakfast at my household for several years. I now make this in the Instant Pot and it is such an easy breakfast to make.
Let us know how you like it.
Warmly,
Ester
Thanks for the inspiration! I knew I should be eating buckwheat, and I sometimes cook it with mushrooms and scrambled eggs, but I was bored of that. This is a brilliant twist!
Thank you! Glad you like it 🙂 It is a favorite in my household for breakfast. I have never had it with mushrooms and scrambled eggs! That sounds great! Warmly, Ester
Holy breakfast, Batman! How have I not had this before. Its fantastic and I can’t wait to try it in other ways. Thank you!
★★★★★
So glad you enjoyed it! 🙂 Warmly, Ester