This buckwheat porridge is creamy, rich and filling. Topped with my pumpkin spice swirl I can think of no better autumn breakfast! A hearty and healthy breakfast to get you in the right frame of mind to seize the day!
I set out to make a raw buckwheat smoothie one morning, so I put the buckwheat groats 
Whenever I make pumpkin puree I usually freeze a batch in ice cube trays. I had a couple cubes defrosted in the fridge and couldn’t resist swirling it into this porridge. It is fall after all!
Let’s talk about buckwheat
If you have never used buckwheat before here are some ideas to get you started:
I have even sprouted buckwheat groats to add to my salads.
Of course you can enjoy this recipe as a smoothie as I originally intended but if it’s cold out I can’t think of anything better than this creamy, rich and filling porridge.
Buckwheat Porridge
Ingredients
Porridge
- ¼ cup / 50gbuckwheat groats
- 10 raw Brazil nuts / cashews or macadamia nuts for maximum creaminess
- 1 cup/ 250ml water
- ½ banana
- 1 tablespoon nut or seed butter I use homemade
- 1 teaspoon chia seeds
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
Pumpkin Swirl
- 2 tablespoons cooked pumpkin puree
- 1 teaspoon pumpkin spice
- 1 teaspoon raw honey
Instructions
- Soak buckwheat groats overnight.
- In the morning strain and rinse the soaked groats well.
- Place them in a blender.
- Add water and all remaining ingredients.
- Blend until smooth.
- Pour into a small saucepan and warm through on the stovetop. Keep an eye on it as it thickens quickly! You may also microwave on high for one to two minutes.
- Dress with pumpkin swirl or preferred toppings. I also like bananas, seasonal fruit and Omega seed sprinkles.
Looks like a delicious and nourishing breakfast!
It sure is Cara. Thanks for stopping by.. 🙂
This looks so pretty! I forget about buckwheat and really love the flavor. Thanks for sharing this.
I LOVE buckwheat! It’s probably my favorite for muffins and pancakes – the flour, that is, not the groats – I haven’t had it as a porridge in a while. Thanks for sharing this at Savoring Saturdays!
I absolutely adore buckwheat! Love baking with the flour as well.
I ate porridge or hot cereal every day growing up, but I haven’t had it in years. This recipe made my heart smile!
I’m featuring it on Savoring Saturdays this week, thanks for linking up!
Thank you Brianna! So glad to meet another porridge lover!
Hi Krystal, this was only my second attempt at porridge, the first ended up in the garbage. I followed the recipe (not urs) to a T and it was awful, but I’m determined to get this porridge thing down. Urs looks so delicious so I gave it a try (again following the directions to a T, but something just isn’t right. OK, I’m at warming it on the stove…… it’s not thickening, just getting some lumps, what’s wrong?? Also, the pumpkin swirl…… now THAT’S THICK, NOT DRIZZLY. It all tastes great, but I don’t know how to get it all into one bowl and the right consistency. Can u help me?? PLEEZ. 🙁
Hi Dona, If you blended the mixture until it was smooth (like a smoothie) I don’t understand why it’s getting lumps. I make this porridge all the time and it thickens up in a couple of minutes on the stove. I don’t know why they isn’t happening for you, sorry. The only thing I can suggest is adding a bit more chia seeds as that will thicken the mixture for sure. As for the pumpkin swirl the thickness will depend on if its homemade or store bought puree,different brands etc You can add a touch of water if its too thick but if the taste is good I wouldn’t worry too much.