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Easy Buckwheat Breakfast 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. This is a delicious oatmeal alternative using buckwheat, great for celiacs or those with sensitive tummies like IBS!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Nov 10, 2023 by Hannah Sunderani

Easy Buckwheat Breakfast Porridge (Vegan)

Lately, I’ve been on a porridge kick and this easy Buckwheat Porridge is seriously one of my favourite breakfast bowls of all time. It’s hearty, nutritious, and naturally vegan and gluten-free. Plus, it’s simply made by soaking the buckwheat groats overnight in cold water, then heated on the stovetop the next day 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 no secret I have several vegan breakfast bowl recipes on the blog (see this Vegan Bircher Bowl, Fried Apple and Almond Butter Oatmeal, and this PB&J and Fried Banana Oatmeal just to name a few!). But despite my deep love for any type of oats, I’ve been exploring the numerous other wholesome, ancient grains a plant-based diet has to offer when it comes to breakfast bowls!

In addition to this buckwheat porridge, you have to try my Creamy Amaranth Porridge, Barley Porridge, and Quinoa Porridge next! Or, if you’re in need of more indulgent healthy and gluten-free breakfast ideas, you might love my Buckwheat Pancakes or these cozy Almond Flour Waffles!

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.

This Buckwheat Porridge is….

  • Vegan 
  • Gluten-free
  • Dairy-free
  • The perfect creamy texture
  • Made with simple ingredients
  • A breakfast game changer
  • Toddler-approved
  • Meal-prep friendly
  • Freezer-friendly
  • Great for those who are celiac, or who struggle with sensitive tummies like Irritable Bowel Sydrome (IBS)
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.

What is Buckwheat Exactly?

Buckwheat, also known as Fagopyrum esculentum, is an ancient plant cultivated for it’s edible seeds (buckwheat groats) and vast nutrition profile. Unlike cereal grains like wheat and oats, buckwheat is considered a pseudocereal, meaning it is neither a true grain or grass. 

Despite this, it is often cooked and enjoyed in a way that is very similar to Regular Oatmeal, Steel Cut Oatmeal or even Bircher Porridge. It’s also naturally gluten-free, making it perfect for those who follow a gluten-free diet due to gluten allergies or celiac disease. 

Buckwheat is also similar to whole grains in that it has a tender, chewy texture and tons of plant-based nutrition. 

Buckwheat groats in a white bowl. The bowl is sitting on a white backdrop.

The Health Benefits of Buckwheat

Making yourself a cozy bowl of buckwheat porridge each morning is not only wholesome and satiating, but so good for you! While you can read all about the health benefits of buckwheat in this article, below I’ve listed the quick basics, and the reason I love making this vegan breakfast recipe for the whole family! 

  • It’s rich in nutrients. Buckwheat groats are a good source of protein, fiber, B vitamins, and an array of minerals. In fact, buckwheat contains all 9 essential amino acids, making it one of the best plant-based proteins you can enjoy. 
  • Packed with antioxidants. In fact, buckwheat groats are higher in antioxidants compared to other popular breakfast grains, such as oats, barley, or rye. 
  • May promote heart health. One of the best reasons to adopt a plant-based lifestyle is to promote heart health, and this gluten-free breakfast can help promote just that! 
  • Can help lower blood pressure. Antioxidants are shown to help lower blood pressure, so since this porridge is antioxidant rich, it’s naturally associated with a healthy range of blood pressure. 
  • Great for those who are celiac or sensitive tummies! Buckwheat is naturally gluten-free, making it a great porridge alternative to those who are celiac and can’t risk cross contamination often associated with oats. It’s also easy to digest making it a wonderful ingredient for those with sensitive tummies. I personally have Irritable Bowel Sydrome (IBS) and this is a great breakfast to start my day in a nutritious way, while keeping my flare-ups at bay.
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: 

  • Coconut milk: I tested this delicious breakfast several times with thinner plant-based milks, but in the end, full-fat, creamy coconut milk created the best thick, lush, and creamy breakfast porridge. If you are allergic to coconut, you can substitute another non-dairy milk of choice, but the creamier, the better (Cashew milk is great!). 
  • 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. 
  • Sea salt: A small pinch of salt helps to balance the sweetness and creamy texture. A little goes a long way! 

Additionally, if you’d like to make the accompanying berry compote and toasted pecans, you’ll need frozen mixed berries, orange juice, vanilla, arrowroot powder, cardamom, and pecans. If you have leftover orange juice after making, try these breakfast favourites: Immune Boosting Lemon Ginger Turmeric Shot or a delicious Mimosa Recipe! 

Or, feel free to add toppings of choice! See below for a list of topping ideas.

Easy Buckwheat Breakfast Porridge topped with mixed berry compote and toasted pecans. The porridge is in a white bowl. The bowl is sitting on a white backdrop with a cup of maple syrup in the bottom right corner.

How to Make Buckwheat Porridge

Making buckwheat porridge is very similar to making regular ol’ oatmeal recipes or Overnight Steel Cut Oats! 

To start, add the raw buckwheat groats to a medium-sized bowl or container with a tight fitting lid. Cover the groats with 2 cups of water and soak the buckwheat groats overnight. The next morning, strain and rinse well until the buckwheat groats are no longer slimy.

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.

Then, transfer the rinsed buckwheat groats to a blender and add 2 cups of fresh water. Pulse a few times to break up the grains, then pour into a medium saucepan. 

Bring the buckwheat porridge to a boil over high heat, then reduce, and simmer. Once simmering, stir in the full-fat coconut milk, maple syrup, and pinch of salt. Continue to simmer until thickened and the grains are soft, about 15 minutes. 

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

While the buckwheat porridge simmers on the stovetop, prepare the berry compote. In a separate saucepan over medium-low heat, add the frozen mixed berries and the orange juice. Cook until the berries are softened and simmering. Stir in the vanilla and sea salt, then whisk in the arrowroot powder and cardamom. Simmer for 2-3 minutes, or until thickened and the berries are slightly burst.

Finally, finish by stirring in the grated orange zest and maple syrup. 

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.

Serving Suggestions

Once the creamy buckwheat porridge is a creamy consistency, transfer it into serving bowls while warm and top with spoonfuls of the berry compote. I also like to top mine with toasted pecans. To make, add the chopped pecans to a small skillet over medium heat and toast until lightly browned and fragrant.

Chopped pecans to make the toasted pecans in a grey skillet. The skillet is sitting on a white backdrop.
Toast the peans in a skillet over medium heat until browned and fragrant.

This porridge, just like an Acai Bowl, can also be topped with additional plant-based toppings such as: 

  • Fresh fruit
  • A drizzle of almond butter or peanut butter
  • Hemp seeds or chia seeds
  • Toasted coconut 
  • A drizzle of maple syrup
  • A splash of creamy plant-based milk such as Almond Milk or Oat Milk (Check out my Almond Cow review to learn how to make homemade non-dairy milk in seconds!)
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.

Storage Instructions

Leftover porridge will keep for up to 5 days in an air-tight container in the fridge, or in the freezer for up to 3 months. The berry compote can also be stored in the fridge for up to 7 days, or in the freezer for 3 months. For best results, store or freeze separately. 

More Vegan Breakfast Recipes You Might Like:

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.

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. 

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GFGRFSFSGF

Buckwheat Breakfast 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. This is a delicious oatmeal alternative using buckwheat, great for celiacs or those with sensitive tummies like IBS!
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