Buckwheat Porridge

Buckwheat Porridge

An easy and versatile breakfast for a warming start to a chilly morning. Buckwheat is a gluten-free, nutritious seed rich in magnesium, one of the most important nutrients for good health. We love topping this porridge with cinnamon, an amazing spice that helps to regulate blood sugar levels. In traditional medicine, cinnamon is used for digestive ailments such as indigestion, gas and bloating, while modern medical research has discovered its mild anti-inflammatory and anti-fungal effects.

When the porridge cools it stiffens up, so it is easy to transport to work without slopping – just mix in a little boiling water to warm through when you get there.

For how many? Serves 2 - 4


  • 100 g buckwheat groats (activated overnight)
  • 5 pitted dates, to sweeten (more if you prefer)
  • 1–2 pinches of sea salt
  • 1 tbsp coconut oil or butter
  • Any combination of the following toppings:
  • ground cinnamon
  • cacao powder
  • cacao nibs
  • bee pollen
  • nuts or seeds (we use walnuts)
  • a selection of ripe, chopped fruit


To activate your buckwheat groats, soak them in double the volume of filtered water using a glass or ceramic bowl. Leave at room temperature overnight or for 8 hours,loosely draped with a tea towel if you like. Rinse well and drain.Soaking increases the nutrients available and makes them easier to digest by helping to neutralise the negative effects of too much phytic acid and other anti-nutrients.

1. Place your soaked and rinsed groats in a food processor (for a chunkier texture) or powerful blender (for a smoother texture). Add 500 ml water and the dates and blend until smooth.

2. Pour into a large saucepan, add the sea salt and the coconut oil or butter.

3. Bring to the boil, stirring continuously to avoid lumps. Simmer for about 5–6 minutes, stirring occasionally, to stop it sticking to the bottom of the pan.

4. Ladle into a bowl and add your toppings to taste.

Tip: Instead of dates, you could add some maple syrup or stevia.You could also add raw honey, but only once the porridge is cool enough to eat, otherwise the high heat destroys much of the honey's enzymes and nutritional value.

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