Did you happen to pick up a packet of buckwheat groats hoping to try it for the first time but have no idea how to make it? Are the instructions vague or in a language you don’t read? Been there, done that and trust me, I too googled! Here is my recipe for one bowl of healthy, hearty, and simple breakfast—buckwheat porridge.
I want this dish to become as popular among friends and family as my brown lentil stew or butter oatmeal! That’s why I’m sharing it here. This is nutritious, simple to make, and can be customized with your favourite toppings to suit your taste.
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❤️Here’s Why You’ll Love It:
There’s so much to appreciate about buckwheat porridge. It’s naturally gluten-free because it is a seed, not a grain! Buckwheat is also packed with protein and fibre, keeping you full and energized for hours. The recipe is simple enough for busy mornings yet versatile enough to cater to various flavours.
🥘Ingredients
This is the first pack of buckwheat I purchased online from a local supermarket that ran Russian food promotions. But I soon learnt that buckwheat is produced and available in most of the countries, including India. Hello, kuttu giri!
For the basic recipe, you only need water and salt. Once cooked, you can add whatever you love to your breakfast bowl!
- Water
- Salt
- Buckwheat groats
My fav topping: A little butter stirred in while still warm, then a little chilled milk, banana slices and a good sprinkle of cinnamon. For more topping ideas – please refer below.
See the recipe card for quantities.
Should you rinse buckwheat?
The packet instruction did mention to rinse before using, so I did. But with later batches, I tested and found not rinsing gave it a bitter edge in taste. So, yes, rinsing buckwheat before cooking is highly recommended. Rinsing removes any dust, debris, or natural compounds that can sometimes cause a slightly bitter taste.
🔪Steps to Make This Recipe
I have linked a quick reel video in the recipe card. Here are the detailed steps to make your bowl of buckwheat porridge:
- Bring the water to a full boil and add salt to taste.
- Stir in the rinsed and drained buckwheat.
- Bring this to a boil on medium flame. Let it boil until most of the water reduces and the buckwheat groats surfaces.
- Reduce the flame to the lowest and cover the pot with a lid. Cook covered for 5 minutes. Switch off and keep covered for another 5 minutes.
- Open and check – there should not be any water and the buckwheat should fully cooked. Fluff and transfer to a serving bowl.
- Top with what you like. You can start with my favourite way -Mix in butter and milk, then top with banana slices and a sprinkle of cinnamon or cardamom. Enjoy!
💡Serving Ideas
The cooked buckwheat is delicious on its own, but it can also be paired with other toppings. Try adding a dollop of cream, a handful of granola, or a drizzle of honey for added sweetness. You can add your choice of nuts, seeds, dried fruits, etc. For a savoury twist, skip the banana and top your porridge with sautéed veggies, avocado, or a poached egg.
📝Variations
An overnight buckwheat porridge: If you like overnight oats, then you can adapt this recipe to make a buckwheat version! Instead of cooking the buckwheat, soak it overnight in milk or water in the fridge. Use raw buckwheat groats and rinse them well before soaking. In the morning, stir in your toppings like banana, cinnamon, and butter, and enjoy a no-cook, ready-to-eat breakfast!
💡Recipe Tips
Rinse the buckwheat thoroughly before cooking to remove any bitterness. You can also toast the groats lightly in a dry pan before boiling for a nuttier flavour.
☝️FAQ
Yes! Cook the groats and store them in the fridge. Reheat portions as needed with a few teaspoons of water and add toppings fresh.
Absolutely. Despite its name, buckwheat is not related to wheat and is naturally gluten-free.
Chopped nuts, seeds, dried fruits, or even a spoonful of jam are great options. You can experiment with flavours to suit your preferences.
Another name for buckwheat porridge is kasha, a term commonly used in Eastern European and Russian cuisine. It refers to cooked buckwheat groats, which can be prepared sweet or savoury, depending on the toppings and seasonings used.
❄️Storage
Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of milk or water to restore its creamy consistency. Avoid adding fresh fruit until you’re ready to serve.
🍲More Related Recipes
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📖 Recipe Card
Buckwheat Porridge Recipe
Equipment
- 1 Saucepot, with lid
Ingredients
- 1 ½ cup water
- salt to taste
- ½ cup buckwheat groats
- 1 teaspoon butter
- ¼ cup milk, (see notes)
- 1 ripe banana, (see notes)
- 1 pinch cinnamon powder, (see notes)
Instructions
- Start by rinsing the buckwheat thoroughly under running water to remove any bitterness.
- Then, bring the water to a boil in a medium-sized deep saucepan. Add a pinch of salt to enhance the flavour of the buckwheat.1 ½ cup watersalt to taste
- Stir in the drained buckwheat groats and cook on medium heat until most of the water is absorbed, which should take around 6–8 minutes.½ cup buckwheat groats
- Lower the heat, cover the saucepan with a lid, and allow the buckwheat to steam for another 5 minutes. Switch off and keep covered for another 5 minutes. This helps it cook through and become fluffy.
- Check to ensure there’s no residual water, then fluff the buckwheat with a fork. Transfer it to a serving bowl.
- My favourite topping suggestion: Mix in butter while still warm and then add some cold milk. Top with sliced bananas and sprinkle with cinnamon or cardamom. Serve warm and enjoy! The cold milk helps in cooling it down so you can have it immediately!1 teaspoon butter¼ cup milk1 ripe banana
anita says
I always wanted to try buckwheat groats and thank god you shared this... got a pack the very next day. Made exactly how you made and I too love this now! thank you