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20-Minute Creamy Buckwheat Porridge (Vegan)

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.
Course Breakfast
Cuisine American, gluten-free, North American, soy-free, vegan
Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 413kcal
Author Hannah Sunderani

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)
US Customary - Metric

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.
 

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