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5 from 1 vote

Vegan Buckwheat Gluten Free Porridge

Learn how to make the best homemade gluten free porridge. Our easy healthy buckwheat porridge features spices, berries, cherries and coconut.
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: Buckwheat Porridge, Gluten Free Porridge
Servings: 6
Calories: 168kcal


  • pot
  • measuring cups
  • measuring spoons
  • Sieve
  • Wooden spoon or spatula


  • 1 cup Buckwheat Groats
  • 2 cups Water
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cardamom
  • Pinch Kosher Salt
  • 1/4 cup Golden Raisins
  • 1/4 cup Toasted Slivered Almonds
  • 1/4 cup Dried Coconut
  • 1/4 cup Blueberries
  • 1/4 cup Cherries
  • 1/2 cup Almond Milk
  • 1/4 cup Maple Syrup


  • Drain the buckwheat in a strainer and rinse thoroughly under running water until it's no longer slimy.
  • Transfer rinsed buckwheat groats and water to a small pot over medium high heat. Add ground cinnamon, cardamom and salt. Bring to a boil then reduce to a simmer. Cover pot with a lid and put heat on low. Simmer for 10 minutes.
  • Turn off the heat. Do not remove the lid, allow it to steam for another 5 minutes.
  • Fluff cooked buckwheat with a fork and serve in bowls. Top with cherries, blueberries, raisins, coconut, toasted almonds, almond milk and drizzle of maple syrup.
  • Pour leftover porridge into a glass jar and allow to cool, then cover tightly and store in the fridge for up to 5 days.


Calories: 168kcal | Carbohydrates: 23.3g | Protein: 2.8g | Fat: 8.2g | Saturated Fat: 5.4g | Sodium: 6mg | Potassium: 184mg | Fiber: 2.7g | Sugar: 13.8g | Calcium: 29mg | Iron: 2mg