Slow Roasted Buckwheat Porridge (Printable Version)

Nutty buckwheat gently roasted and cooked with mixed berries for a wholesome morning meal.

# Ingredient List:

→ Buckwheat

01 - 1 cup raw buckwheat groats

→ Liquids

02 - 2 1/2 cups unsweetened almond milk (or milk of choice)
03 - 1/2 cup water

→ Sweetener & Flavor

04 - 2 tablespoons pure maple syrup or honey
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - Pinch of sea salt

→ Berries

08 - 1 1/2 cups mixed berries, fresh or frozen (blueberries, raspberries, blackberries, strawberries)

→ Toppings (optional)

09 - 1/4 cup toasted chopped nuts or seeds (e.g., almonds, walnuts, pumpkin seeds)
10 - 2 tablespoons unsweetened shredded coconut
11 - Extra berries
12 - Drizzle of maple syrup or honey

# How to Make It:

01 - Preheat oven to 300°F. Spread buckwheat groats evenly on a baking sheet and roast for 15 minutes, stirring halfway through, until lightly golden and fragrant.
02 - In a medium saucepan, mix roasted buckwheat, almond milk, water, maple syrup, vanilla extract, ground cinnamon, and sea salt until well blended.
03 - Bring mixture to a simmer over medium heat, then reduce to low, cover, and cook for 20 minutes, stirring occasionally.
04 - Stir in mixed berries and continue cooking uncovered for 5 to 10 minutes, stirring gently, until buckwheat is tender and consistency is creamy.
05 - Adjust sweetness if desired. Spoon porridge into bowls and garnish with optional toppings.

# Expert Advice:

01 -
  • It's the kind of breakfast that keeps you satisfied until lunch, no midmorning hunger pangs
  • Roasting the buckwheat first transforms it into something almost candy-like, a secret that makes all the difference
  • Naturally sweet from the berries and maple, so you're not adding refined sugar to your morning
  • Gluten-free and dairy-free without tasting like it's missing anything
02 -
  • Don't skip the roasting step. Unroasted buckwheat tastes flat and slightly grassy by comparison. Those fifteen minutes in the oven are where all the flavor happens.
  • If your porridge seems too thick when you add the berries, add a splash more milk or water. It should flow slightly in the bowl, not sit like concrete.
03 -
  • Toast your own nuts and seeds if you have five minutes—they taste incomparably better than pre-toasted ones and make the entire bowl feel elevated
  • Use frozen berries straight from the freezer; they thaw perfectly in the warm porridge and release more flavor than room-temperature berries

Go Back