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Delicious and easy to make 1 bowl buckwheat porridge recipe at home

How to Cook Buckwheat Porridge for Breakfast

Marinela Malcheva
Learn how to cook buckwheat porridge, quick and easy, weight-loss recipe breakfast. Just 20 minutes, 1 bowl, delicious, high protein breakfast for busy mornings. Easy to make, gluten-free, vegan meal prep. Taste the unique flavor of buckwheat groats and enjoy its amazing health benefits for you and your family!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Cuisine Gluten-free, Low-carb, Russian
Servings 2 servings
Calories 295 kcal

Ingredients
  

  • 1 cup toasted buckwheat groats
  • 2 cup fresh cool water
  • 2 piece banana
  • cup dried cranberries
  • cup plant-based milk I used homemade almond milk
  • cup pure agave syrup

Instructions
 

  • We'll make this buckwheat porridge without soaking. In a fine-mesh strainer put 1 cup buckwheat groats and rinse well with cold freshwater. Drain the buckwheats well.
  • In a small saucepan (covered with a lid) put 2 cups of water to boil over high heat.
  • Put thoroughly rinsed buckwheat into the saucepan with boiling water, stir it well and reduce the heat to simmer. Then cover it with the lid. Cook for 12-15 minutes, or until it becomes soft and tender, gently stirring occasionally. Remove from the heat and let it stay covered for another 5minutes to absorb the rest of the water.
  • Serve your buckwheat porridge with ⅓ cup of any plant-based milk, ⅛ cup agave syrup, ⅓ cup dried cranberries, and 2 ripe bananas. I decorated it with some fresh pomegranate seeds and slices of kiwi. Combine well everything together and enjoy it fresh and warm immediately or once cooled, refrigerate it for later.

Nutrition

Calories: 295kcal
Keyword breakfast, buckwheat, dairy-free, easy, gluten-free, groats, healthy, high-protein, how to cook, kasha, porridge, quick, weigh-loss
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