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20-Minute Creamy Buckwheat Porridge (Vegan)

5 from 1 vote
20-Minute buckwheat breakfast porridge made with soaked buckwheat and coconut milk. This buckwheat porridge is naturally gluten-free, vegan and dairy-free. The buckwheat lends a slightly nutty taste, topped with a simple berry compote and toasted pecans.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Nov 10, 2023 (Last updated May 6, 2026) by Hannah Sunderani

This simple buckwheat porridge is creamy, and naturally vegan and gluten-free. It’s simply made by soaking the buckwheat groats overnight in cold water, then heated on the stovetop with coconut milk until rich and creamy. Top with my easy berry compote and crunchy chopped pecans for a breakfast that’s as gourmet as it gets! It’s also delicious topped with my 10-minute raspberry chia jam or my 10-minute caramelized bananas.

It’s no secret I have several vegan breakfast bowl recipes on the blog. Lately, I’ve been exploring the numerous types of ancient grains you can use to make porridge apart from oats.

Easy Buckwheat Breakfast Porridge topped with mixed berry compote and toasted pecans. The porridge is in a white bowl with a spoon full of porridge. The bowl is sitting on a white backdrop with a cup of maple syrup on the top left and toasted pecans scattered.
All of the ingredients to make Easy Buckwheat Breakfast Porridge seperated into bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

​In addition to raw buckwheat groats, you’ll need: 

  • Raw Buckwheat Groats: Buckwheat, also known as Fagopyrum esculentum, is an ancient plant cultivated for it’s edible seeds (buckwheat groats) and vast nutrition profile. It’s naturally gluten-free, making it perfect for those who follow a gluten-free diet. It has a tender, chewy texture making it a great base for porridge.
  • Coconut milk: I tested this delicious breakfast several times with thinner plant-based milks and it tasted best with full-fat coconut milk – for the best thick, lush, and creamy breakfast porridge. The other milk I liked during recipe testing was cashew cream.
  • Maple syrup: Adds a subtle sweetness and naturally compliments the nuttiness in the buckwheats. If you are out of maple syrup, try agave, or another liquid sweetener of choice. 
Easy Buckwheat Breakfast Porridge topped with mixed berry compote and toasted pecans. The porridge is in a white bowl with a spoon in the middle. The bowl is sitting on a white backdrop with a cup of maple syrup in the top left and scattered with toasted pecans.

How to Make Buckwheat Porridge

Making buckwheat porridge is very similar to making regular oatmeal. Here’s what you’ll do:

The buckwheat groats to make Easy Buckwheat Breakfast Porridge soaked in water. The Buckwheat is in a white bowl sitting on a white backdrop.
Add the buckwheat groats to a bowl and cover the groats with 2 cups of water and soak overnight.
Buckwheat groats to make Easy Buckwheat Breakfast Porridge in a white bowl. The bowl is sitting on a white backdrop.
Strain the buckwheat and rinse well until no longer slimy.
Pulsed buckwheat groats in a grey pot with water. The grey pot is sitting on a white backdrop.
Transfer the pulsed buckwheat/water mixture to a saucepan.
The buckwheat groats, water coconut milk, maple syrup and salt. The mixture is in a grey pot with a wooden spoon in the middle. The grey pot is sitting on a white backdrop.
Boil over high heat, then reduce to a simmer. Stir in the full-fat coconut milk, maple syrup, and a pinch of salt.
The buckwheat groats and water heated together to make a porridge consistency. The mixture is in a grey pot with a wooden spoon in the middle. The grey pot is sitting on a white backdrop.
Continue to simmer until thickened and the grains are soft, about 15 minutes. 
The buckwheat porridge being scooped with a wooden spoon into a white bowl. The bowl is sitting on a white backdrop with a cup of maple syrup in the top left corner and scattered with toasted pecans.
Transfer to bowls and add the toppings!

How to Make a Berry Compote

Frozen mixed berries to make the mixed berry compote. The berries are in a grey saucepan. The saucepan is sitting on a white backdrop.
In a saucepan, add the frozen mixed berries and the orange juice. Cook until the berries are softened and simmering.
All of the ingredients to make mixed berry compote simmered together in a saucepan. The compote is in a grey saucepan with a wooden spatula in the middle. The saucepan is sitting on a white backdrop.
Stir in the vanilla and sea salt, then whisk in the arrowroot powder and cardamom. Simmer until thickened.
The buckwheat porridge being scooped with a wooden spoon into a white bowl. The bowl is sitting on a white backdrop with a cup of maple syrup in the top left corner and scattered with toasted pecans.
Transfer to bowls and add the toppings!
buckwheat porridge in a white bowl topped with berry compote and toasted pecans.
Top with berry compote and toasted pecans.

I hope you love this buckwheat porridge recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

The Easy Buckwheat Breakfast Porridge topped with mixed berry compote and toasted pecans. The porridge is in a white bowl with a spoon in the middle. The bowl is sitting on a white backdrop that has a cup of maple syrup in the top left corner, another bowl of the porridge in the top right corner and toasted pecans scattered.
GFGRFSFSGF

20-Minute Creamy Buckwheat Porridge (Vegan)

5 from 1 vote
By Hannah Sunderani
20-Minute buckwheat breakfast porridge made with soaked buckwheat and coconut milk. This buckwheat porridge is naturally gluten-free, vegan and dairy-free. The buckwheat lends a slightly nutty taste, topped with a simple berry compote and toasted pecans.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 6 people

Ingredients

Buckwheat Porridge:

  • 1 cup buckwheat groats (soaked overnight)
  • 2 cups water
  • 1 can coconut milk (400ml)
  • ¼ cup maple syrup
  • Pinch sea salt

Berry compote:

  • 3 cups frozen mixed berries
  • 1/4 cup orange juice
  • 1 tsp vanilla
  • Pinch salt
  • 2 tsp arrowroot powder
  • ¼ tsp ground cardamom
  • 1 tsp grated orange zest
  • 2 tbsp maple syrup

Additional Toppings:

  • ½ cup pecans (chopped)

Instructions

  • Soak the buckwheat groats overnight, strain and rinse well until it's no longer slimy. Transfer to a blender with the water and pulse to break up the grains and transfer to a medium pot. Bring to high heat then reduce to a simmer, add the coconut milk, maple syrup and pinch of salt, stir to combine. Simmer on low heat until thickened and the grains are soft and the porridge is a creamy consistency, about 15 minutes.
  • Meanwhile, make the berry compote: add the frozen mixed berries and orange juice to a saucepan and bring to medium low heat and cook until the berries are softened and simmering. Stir in the vanilla and salt. Whisk in the arrowroot powder and cardamom and simmer for 2-3 more minutes until thickened, Finish by stirring in the grated orange zest and maple syrup.
  • In a small skillet, toast the chopped pecans on medium heat until lightly browned and fragrant.
  • Transfer the warm buckwheat porridge to bowls and top with spoonfuls of the mixed berries – finish with toasted pecans.

Notes

This porridge recipe will keep for up to 5 days. Store in an air-tight container in the fridge. 
Berry compote can be made in advance and will keep in the fridge for up to one week. Store in an air-tight container. 
Both the porridge and the berry compote can be frozen in separate containers. They will keep in the freezer for up to 3 months.
 

Approvals

Nutrition

Calories: 413kcal | Carbohydrates: 51g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 17mg | Potassium: 450mg | Fiber: 7g | Sugar: 22g | Vitamin A: 62IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg
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  2. Wondering why we need to soak the groats. When I cook buckwheat I sauté it add water and simmer until it’s light and fluffy. Any reason why I can’t do that and add your other ingredients after ?

    Reply

    • Hi Rita! This is a great questions! Soaking breaks down phytic acid, making the grain more digestible. It also helps to make the nutrients in the grain more nutritionally available. This is especially beneficial for those who have IBS or digestive issues. However, if you want to skip this step for a quicker breakfast that’s no problem. You can do as you’ve described and add the remaining ingredients. Let me know how you get on!

      Reply