Saturday, 9 March 2013

Whipped buckwheat porridge

So we’ve had the 1 minute almond milk time to put it to good use!

If you were thinking oats, you be wrong. See how I like to keep you on your toes!

This would make the perfect creamy dreamy chocolatey fruity Mother's Day breakfast in bed. Shhhhh, let's hope my mum doesn't read this...I have it planned!

This past week I have formed a bit of a love affair for buckwheat. I receive a delivery of goodies from my wholesaler and one of the things I had ordered was plenty of raw buckwheat groats. In the past I’ve only really ever ground the goats in flour for my GF baking. But, there are so many more creative ways to use buckwheat, it seemed like the ideal opportunity for some experimentation.

I have a few more buckwheat ideas in future posts, but for today I thought i'd play it simply and opt for a super creamy whipped buckwheat porridge. I divided the mix andded cocoa for a swirly topping. Through in some fruit and a few extra groats of toppings of choice and you’re good to go.

One quick note: make sure you use raw buckwheat groats and not or roasted groats. I don’t come across these so much in the UK anyway so haven’t made that mistake...just watch out since product names and availability changes depending on where you are in the world! 

(I had some leftover whipped chocolate buckwheat so I dolloped it right on top with some hot pear chunks
...not so pretty but still delicious!!)

Recipe: Whipped buckwheat porridge

Serves 1


¼ cup raw buckwheat groats (not kasha)
½ cup non dairy milk (I used homemade almond milk)
1 cup water
½ banana or 1 tbs nut butter (to add creaminess and thickness)
1 tbs date paste or syrup of choice
1 tbs cocoa
Pinch stevia/syrup
Handful of warmed fruit (I used raspberries)
Other toppings or extra groats if desired (I went for whia chia and cacoa nibs)


Grind the buckwheat groats until fairly fine. (do this is large batches for future use and to make flour). Stir in the milk and water and bring to the boil, simmer for 5 minutes, stirring frequently with a whisk. Add the remaining ingredients in the last minute of cooking (other than fruit and cocoa) and whisk well the blend.

Pour most of the mixture into a bowl and then add the cocoa to the remaining mixture, add a little sweetener if needed. Blend well to achieve a chocolate mixture and then lightly stir into the bowl of buckwheat. Top with warmed fruit and extra toppings as desired.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.


  1. This looks so good! I've recently fallen in love with buckwheat too, and I love seeing new ways to prepare it. I often make buckwheat porridge with the whole groats, but I've never tried making a creamy version. I can't wait to give this a try. I would love to prepare a large supply of ground groats to use for this recipe, but I have one question. Do you measure the groats before they are ground or after? If the recipe is written for 1/4 cup of whole groats (measured before grinding), what amount of pre-ground groats should I use?

    1. Hi Kerry, I meant to reply to your comment sooner- sorry! I was going to properly check the difference between ground and whole groats for you but I haven't had a chance and didn't want to leave you waiting. In this instance I used a scant 1/4 cup of coarsely ground oats. I would suggest that for whole groats it would be a heaped 1/4 cup- I should have made that clearer. Saying that the thickness of the porridge is down to individual preference so you can add a little extra milk or water if you like towards the end of the process, so in that respect the measurements do not need to be too accurate.

  2. Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

  3. Replies
    1. Yay, so glad you liked it Andrea!


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