This delicious and easy buckwheat porridge recipe is a creamy, protein-packed breakfast made in just one pot! Top with your favorite toppings, and enjoy this gluten-free, nut-free, and vegan breakfast cereal. 

What is Buckwheat Porridge?

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 groats are a nutrient-dense seed, also called Kasha. It is 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. It has tons of protein, fiber, potassium, and essential amino acids.

Nutrition facts otherwise look somewhat similar, and the cooking method is almost identical between the two! 

What Makes This Recipe Great

If you’re looking for a cozy and delicious 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.

The best part of making this porridge for breakfast 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 favourite cinnamon date combination, but you can get as creative as you’d like.

This breakfast is vegan, gluten-free, wheat-free, refined sugar-free, and oil-free. It can be meal-prepped, and leftovers store well in the fridge.

Ingredient Notes

• Dry Raw Buckwheat groats: This superfood seed is a good source of riboflavin, niacin, magnesium, phosphorus, and iron. It’s also rich in B vitamins and is high in fiber and polyphenols. Once cooked, it has a slightly nutty flavour and a nice, chewy texture.
• 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 a well-known warming spice. Substitute this for a pumpkin spice blend, gingerbread spice blend, or spices of your choice.
• Date syrup: I love adding date syrup because it has a caramel undertone 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 it with another sweetener of choice.
• Tahini: This adds creaminess and 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.
• Plant-based Milk: Choose your favourite non-dairy milk like soy milk, oat milk, coconut milk, cashew milk, almond milk, etc. 
• Water

Step-by-Step Instructions

1. Add the buckwheat groats, water, and non-dairy milk to a small saucepan over medium-high heat and bring to a boil. 
2. Once boiling, lower the heat, cover, and let simmer, stirring every few minutes. The buckwheat should start to soften, and the liquid should become absorbed. It should take about 20 minutes to cook, less if the buckwheat groats were soaked in advance.
3. Turn the heat off, and stir in tahini, date syrup, and cinnamon until evenly incorporated. Add more to taste and enjoy!

Secrets to Success

Soaking 

1. To speed up the cooking process, you can take the additional step of soaking your buckwheat groats the night before cooking. 
2. This can also be helpful for those who have trouble digesting grains! I would recommend covering the buckwheat groats with cold water in a bowl or jar and letting it soak on the counter for at least 4-5 hours. 
3. Again, this step is completely optional, so feel free to skip it–your cooked buckwheat porridge will be just as delicious either way.

Toppings

Once your breakfast buckwheat porridge is ready, you can switch up the toppings and add your favourites! I give instructions to make it with cinnamon date, but you can also try:

• peanut butter
• cacao powder
• gingerbread spices
• fresh berries
• dried fruit
• nuts
• chocolate chips
• maple syrup
• matcha powder
• protein powder
• chia seeds

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4-5 days. I recommend reheating the buckwheat porridge over the stove and adding additional non-dairy milk to stir.
• This makes an excellent meal prep breakfast. Store in the fridge, reheat, stir in your favorite toppings, and serve!

Recipe FAQs

More Gluten-Free Breakfast Recipes

Banana Bread Oatmeal

Strawberry Rhubarb Oatmeal Bake

Blueberry Breakfast Muffins

Everyday Green Smoothie

Hot Cross Bun Baked Oatmeal

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!

Creamy Buckwheat Porridge (Vegan & Gluten Free!)

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• Author: Remy
• Total Time: 25 minutes
• Yield: 1–2 servings 1x

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Description

This delicious and easy buckwheat porridge recipe is a creamy, protein-packed breakfast made in just one pot! Top with your favorite toppings, and enjoy this gluten-free, nut-free, and vegan breakfast cereal. 

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Ingredients

Scale 1x2x3x

• 1/2 cup dry buckwheat groats, soaked beforehand if you’d like
• 1 cup water
• 1/2 cup non-dairy milk of choice
• 1 tbsp tahini
• 2 tsp date syrup (or another sweetener of choice, more to taste)
• 1/2–1 tsp Ceylon cinnamon

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Instructions

1. 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 the buckwheat groats are soaked in advance.
2. Turn the heat off, and stir in tahini, date syrup and cinnamon until evenly incorporated. Add more to taste and enjoy!

Notes

Secrets to Success

Soaking

1. To speed up the cooking process, you can take the additional step of soaking your buckwheat groats the night before cooking.
2. This can also be helpful for those who have trouble digesting grains! I would recommend covering the buckwheat groats with cold water in a bowl or jar and letting it soak on the counter for at least 4-5 hours.
3. Again, this step is completely optional, so feel free to skip it–your cooked buckwheat porridge will be just as delicious either way.

Toppings

Once your breakfast buckwheat porridge is ready, you can switch up the toppings and add your favourites! I give instructions to make it with cinnamon date, but you can also try:

• peanut butter
• cacao powder
• gingerbread spices
• fresh berries
• dried fruit
• nuts
• chocolate chips
• maple syrup
• matcha powder
• protein powder

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4-5 days. I recommend reheating the buckwheat porridge over the stove and adding additional non-dairy milk to stir.
• This makes an excellent meal prep breakfast. Store in the fridge, reheat, stir in your favorite toppings, and serve!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: breakfast
• Method: boiling

Keywords: breakfast, buckwheat porridge, buckwheat groats, one pot meal, refined sugar free, vegan, gluten free

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