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Home » Recipes » Breakfast Bowl Recipes

Buckwheat Porridge Recipe

Published: Jan 26, 2025 by Famidha Ashraf · This post may contain affiliate links · 1 Comment

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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.

A bowl of buckwheat porridge with banana sices

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.

Jump to:
  • ❤️Here’s Why You’ll Love It:
  • 🥘Ingredients
  • Should you rinse buckwheat?
  • 🔪Steps to Make This Recipe
  • 💡Serving Ideas
  • 📝Variations
  • 💡Recipe Tips
  • ☝️FAQ
  • ❄️Storage
  • 🍲More Related Recipes
  • 📖 Recipe Card
  • 💬 Comments

❤️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!

A pack of buckwheat

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:

  1. Bring the water to a full boil and add salt to taste.
  2. Stir in the rinsed and drained buckwheat.
  3. Bring this to a boil on medium flame. Let it boil until most of the water reduces and the buckwheat groats surfaces.
  4. 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.
  5. Open and check – there should not be any water and the buckwheat should fully cooked. Fluff and transfer to a serving bowl.
  6. 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

Can I make buckwheat porridge ahead of time?

Yes! Cook the groats and store them in the fridge. Reheat portions as needed with a few teaspoons of water and add toppings fresh.

Is buckwheat gluten-free?

Absolutely. Despite its name, buckwheat is not related to wheat and is naturally gluten-free.

What other toppings go well with buckwheat porridge?

Chopped nuts, seeds, dried fruits, or even a spoonful of jam are great options. You can experiment with flavours to suit your preferences.

What is another name for buckwheat porridge?

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

Looking for other recipes like this? Try these:

  • rava upma
    Rava Upma Recipe
  • Two bowls of breakfast ragi porridge topped with ghee and almonds, pomegranate arils.
    Ragi Porridge
  • a bowl of oatmeal porridge with brown butter, fruits and nuts
    Brown Butter Oatmeal Porridge
  • pumpkin pie oatmeal bowl
    Pumpkin Pie Oatmeal

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📖 Recipe Card

A bowl of Kasha or buckwheat porrdige

Buckwheat Porridge Recipe

New to buckwheat groats and unsure how to cook them? This easy guide to Buckwheat Porridge will have you enjoying a healthy and hearty breakfast in no time. My favorite topping? Warm butter, chilled milk, banana slices, and a dash of cinnamon! A comforting start to your day—try it now!
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 3 minutes minutes
Cook Time: 17 minutes minutes
Total Time: 20 minutes minutes
Servings: 1 person
Calories: 332kcal
Author: Famidha Ashraf
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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 water
    salt 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 butter
    ¼ cup milk
    1 ripe banana

Video

View this post on Instagram

A post shared by Famidha Ashraf. but first chai (@butfirstchaai)

Notes

Milk: This is my personal preference but you may use any milk your diet allows. 
Ripe banana: You may use any seasonal fruits or dried fruits. 
Cinnamon powder: You can try vanilla sugar, cardamom powder or pumpkin spice!
The nutrition label is calculated for the provided recipe. 

Nutrition Info

Calories: 332kcal | Carbohydrates: 59g | Protein: 9g | Fat: 6g
Course: Breakfast
Cuisine: Worldwide
Tried this recipe?Please consider Leaving a Review!

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Comments

  1. anita says

    February 07, 2025 at 8:49 am

    5 stars
    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

    Reply
5 from 1 vote

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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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