Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
creamy cinnamon date breakfast buckwheat porridge!
If you’re looking for a cozy breakfast but are tired of oatmeal, you have to try this Cinnamon Date Breakfast Buckwheat Porridge. It’s a delicious, warm meal, perfect for starting the day and can be enjoyed just like oatmeal. I’ve been enjoying this creamy, one-pot breakfast a lot lately and it’s a really nice switch up to my breakfast game.
Not familiar with buckwheat? First of all, despite “wheat” being part of the name, it’s not wheat and it’s actually gluten-free. Buckwheat is a nutrient dense seed, also called Kasha, considered a superfood with its rich polyphenol content. In comparison with oatmeal, the main differences are in the types of vitamins and minerals it is rich in. Nutrition facts otherwise look somewhat similar, and cooking method is almost identical between the two! At least…the way I like to make it.
The best part of making buckwheat porridge is that you can dress it up (or down) just as you would your standard bowl of oats. Got a favourite flavour combo for oatmeal? Try it with buckwheat instead! I’ll be sharing my personal favourite cinnamon date combination, but you can get as creative as you’d like to.
what’s in this breakfast buckwheat porridge?
This breakfast buckwheat porridge is vegan, gluten free, wheat free, refined sugar free and oil free. It can be meal-prepped and leftovers store well in the fridge.
Buckwheat → this superfood seed a good source of riboflavin, niacin, magnesium, phosphorus and iron. It’s also rich in B vitamins, and is high in fiber and polyphenols. It has a slightly nutty flavour, and a nice, chewy texture once cooked.
Ceylon cinnamon → I love adding cinnamon to any recipe that I can, but you can opt to leave this out. Cinnamon, Ceylon specifically, is anti-inflammatory, antioxidant rich and is a well known warming spice. Substitute this for a pumpkin spice blend, gingerbread spice blend or spices of your choice.
Date syrup→ I love to add date syrup because it has a caramel undertone to it and is a great way to sweeten naturally, sans refined sugars. It also works incredibly well with cinnamon and tahini, to create a creamy, dreamy flavour reminiscent of halva. You can choose to leave it out, or substitute with another sweetener of choice.
Tahini → adds the creaminess, and the richness to this dish. It’s neutral in flavour, and we’re using the smallest touch, so don’t worry about detecting any bitterness. It thickens the buckwheat porridge without overpowering the flavour, and it adds healthy fat to the dish to keep you feeling fuller longer.
secrets to success
To speed up the cooking process, you can take the additional step of soaking your buckwheat the night before cooking. Bonus: this can also be helpful for those who have trouble digesting grains! I would recommend covering the buckwheat with cool water in a bowl or jar, and letting soak on the counter for at least 4-5 hours. Again, this step is completely optional, so feel free to skip it–your buckwheat porridge will be just as delicious either way.
Once your breakfast buckwheat porridge is ready to eat, you can opt to ignore all of the toppings I used, and add your own! Try peanut butter, cacao powder, gingerbread spices, chopped fruit, nuts or even chocolate chips.
If you have leftovers, or want to prepare this in advance, I recommend heating the breakfast buckwheat porridge over the stove and adding additional non-dairy milk to stir.
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
2 tspdate syrup (or other sweetener of choice, more to taste)
1/2–1 tsp ceylon cinnamon
Add buckwheat groats, water and non-dairy milk to a small saucepan over medium heat and bring to a boil. Once water comes to a boil, lower heat, cover and let simmer, stirring every few minutes. Buckwheat should start to soften, and liquid should become absorbed. It should take about 20 minutes to cook, less if buckwheat was soaked in advance.
Turn the heat off, and stir in tahini, date syrup and cinnamon until evenly incorporated. Add more to taste and enjoy!
Keywords: breakfast, buckwheat, porridge, one pot meal, refined sugar free, vegan, gluten free, nut free, tahini
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…