Creamy Buckwheat Porridge

Creamy Buckwheat Porridge

Author: Stephanie Kay

If you are a fan of oatmeal for breakfast, I highly suggest that you give this warm buckwheat porridge a try. Not only is it just as easy to prepare, but once blended it has a rich and creamy porridge-like texture.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Blender & Stovetop
Units Scale



  1. In a bowl, cover buckwheat groats with water and soak overnight or for at least 2 hours. In the morning, or when soaked, strain water and rinse well.
  2. Place the strained buckwheat groats into a blender and blitz a few times to help break them down.
  3. Add milk, vanilla extract, ground cardamom, almond butter, pitted date, and a pinch of salt to the blender and process the mixture until a creamy and smooth consistency forms.
  4. Add the mixture to a saucepan on low-medium heat and cook for about 2-3  minutes, stirring occasionally, to help the mixture warm and thicken. If you find the mixture too thick, add an additional splash of almond milk until the desired consistency is reached.
  5. Once heated, transfer the buckwheat to a bowl and serve as is or add toppings of your choice.