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Creamy Buckwheat Porridge

  • Author: Alice Pagès
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: breakfast
  • Method: Blender
  • Cuisine: Vegan
  • Diet: Gluten Free


Easy super creamy buckwheat porridge is a healthy and nourishing breakfast made with a few simple ingredients and ready in 10 minutes. It’s gluten-free, added sugar free and packed with nutrients. A good alternative to regular oatmeals.



Buckwheat porridge

  • 3/4 cup raw buckwheat groats
  • 1/3 cup raw cashews 
  • 1/2 banana
  • 3 tbsp coconut cream or milk
  • 1 pitted date, to sweetened (add more if you prefer)
  • 1 tsp orange blossom water
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 pinch of sea salt

Baked fruits

  • 1 small apple
  • 1 small pear
  • 1 tbsp coconut oil
  • 1 tsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract


  1. Soak the dry buckwheat groats and cashews in double volume of water for at least 6 hours or overnight at room temperature. Soaking increases the availability of nutrients, soften the groats and nuts and makes them easier to digest.
  2. Rinse well the buckwheat groats and cashews under running water until the water is clear and drain.
  3. Peel and chop the banana, pit and roughly chop the date.
  4. Add all the ingredients in a food processor or a high speed blender and blend until perfectly smooth, thick and creamy. If you prefer a runnier porridge, add a little more coconut milk and blend until you get the desired consistency. Set aside.
  5. Prepare the roasted fruits. Wash, core and cut the fruits into medium dices. Heat the coconut oil in a nonstick skillet and add the fruits, maple syrup and cinnamon. Stir to coat and cook over medium-high heat for 5 minutes until the fruits are beautiful golden and soft. Add the vanilla extract and remove from heat.
  6. Serve the porridge in bowls with the roasted fruits, a handful of granola, fresh berries, nut butter or any of your favorite toppings.


  1. You can use maple syrup or agave instead of dates to sweetened your porridge.
  2. Store leftovers in a sealed airtight container in the fridge for up to 3 days. 

Keywords: buckwheat porridge, porridge, breakfast, gluten free