Buckwheat Porridge


Buckwheat porridge tastes nutty and hearty even when eaten sweetened and with fruits or berries.

  • Making this buckwheat breakfast is super easy, just like making regular oatmeal, but considering one extra step, which is soaking the buckwheat kernels for a few hours or overnight.
  • This step is not mandatory, however soaking the buckwheat makes it more digestible, softens it and allows for a shorter cooking time in the morning.
  • But if you forget it, don’t worry, just cook the buckwheat groats a little longer.


  • 100 g + 1 tablespoon buckwheat groats
  • 400 ml milk of choice 
  • 2 tablespoons ground almonds


Buckwheat porridge:

  • Wash the buckwheat, place it in a bowl. Cover with cold water. Leave to soak for at least 4 hours, preferably overnight. Drain well.
  • Place in a saucepan and add the milk. Blend the buckwheat very shortly with a handheld blender, about 5-6 pulses are enough, the buckwheat should still have a coarse texture.
  • Add the ground almonds and stir to mix.
  • Bring to a boil, lower the heat to medium-low, and simmer, stirring often, for about 10 minutes or until the porridge has thickened.

Topping Option:

  • Banana porridge:
  • 1 banana
  • 1 teaspoon almond butter/ peanut butter
  • 1 tablespoon chopped almonds/ peanuts
  • sprinkle of cinnamon