Easy Buckwheat Porridge

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This easy Buckwheat Porridge has become a regular addition to my breakfast menu. It is the perfect winter gluten-free breakfast, topped with fruit and nuts and takes just over 30 minutes to make.

Easy Buckwheat Porridge in a bowl with fresh berries and cashews on top.

I first saw a yummy buckwheat porridge recipe over at the Merrymaker Sisters and knew that I had to try it. It was delish!

It is a really easy recipe to make and I have also included the thermomix method.

If you are after more buckwheat recipes then check out this buckwheat pizza and these buckwheat pancakes.

What you’ll love about this recipe:

  • GLUTEN-FREE & DAIRY-FREE – suitable for those with gluten and lactose intolerances
  • STOVE TOP & THERMOMIX METHODS – I have included both the stove top method and Thermomix methods for you.
  • EASY TO MAKE – only takes a few simple steps to make this buckwheat porridge.
Raspberries, blueberries, cashews, chia seeds on top of porridge.


  • Raw buckwheat
  • Dairy-free milk (or you could a combination of water and milk)
  • Maple syrup (rice malt syrup or raw honey would also work)
  • Vanilla extract
  • Ground cinnamon
  • Plus your toppings


Buckwheat is not a wheat, grain or a cereal as the name would have to believe.

It is gluten free and is derived from the seeds of a flowering plant called Fagopyrum esculentum, more commonly known as buckwheat, which is related to rhubarb and sorrel.

Buckwheat has a good protein balance and is full of iron, B vitamins and calcium. It is beneficial for people who cannot tolerate wheat and wheat products


You can make this recipe on your stove-top or using your thermomix.

This is a super easy recipe to make on your stove. You just add the main ingredients to a small saucepan and cook for 25-30 until the buckwheat is soft. Then add your toppings and enjoy!

Handy tip!

Make sure you stir occasionally while you are cooking it.

Thermomix Method

The recipe takes around 25 minutes to make, but as you don’t need to do much else thanks to the amazingness of the Thermomix, you can just do other tasks while it cooks.


  • 3.52oz/100g raw buckwheat
  • 14.1oz/400g your preferred dairy-free milk (or you could a combination of water and milk)
  • 1 tablespoon pure maple syrup (or honey or rice malt syrup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


  • ¼ cup blueberries (fresh or frozen)
  • ¼ cup raspberries (fresh or frozen)
  • Optional – Handful raw cashews (or your favourite nut)
  • Optional – 2 teaspoons chia seeds


  1. Rinse the buckwheat and add to the thermomix mix along with the milk, maple syrup, vanilla extract and ground cinnamon. Cook for 25 minutes on 90 degrees / speed 2 (reverse).
  2. Pour into your bowl(s) and your toppings.


Can I make this ahead of time?

Can I make this a You could also make this the night before if you are short on time in the morning. Refrigerate overnight, then heat up the next morning and add your toppings. head of time?

What toppings can I use?

You can top with lots of delicious ingredients including fresh or dried fruits, nuts and seeds.

Bowl of porridge with toppings on top.

Looking for other yummy breakfast recipes? Try these:

Simple Grain Free Granola

Super Easy Spinach Scrambled Eggs

Low Carb Banana and Blueberry Bread

Lastly, if you make this recipe I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

Easy Buckwheat Porridge

Vanessa Gengaroli
This easy buckwheat porridge has become a regular addition to my breakfast menu. It is the perfect winter breakfast, topped with fruit and nuts and takes just over 30 minutes to make.
5 from 2 votes
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Course Breakfast
Cuisine Western
Servings 2
Calories 235 kcal


  • 3.53 oz buckwheat raw
  • 14.1 oz almond milk or you could a combination of water and milk
  • 1 tablespoon maple syrup rice malt syrup or raw honey would also work
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Optional Toppings

  • blueberries fresh or frozen
  • raspberries fresh or frozen
  • Nuts Cashews, almonds, macadamias all work well
  • Chia seeds


  • Cook Porridge. Add all the ingredients to small saucepan (uncovered) and cook on low for 25-30 minutes, stirring occasionally, until the buckwheat is nice and soft.
  • Add Toppings. Pour into your bowls and add the your toppings.


  • The nutrition panel only includes the ingredients to make the porridge, not the toppings. 
  • You can store in your refrigerator and then re-heat in a small saucepan on low heat. You may need to add some extra milk (or water) if the mixture is too dry.


Serving: 1bowlCalories: 235kcalCarbohydrates: 44gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 262mgPotassium: 260mgFiber: 6gSugar: 6gVitamin A: 3IUVitamin C: 1mgCalcium: 270mgIron: 1mg
Keyword buckwheat, gluten free breakfast, porridge
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