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I will never tell you not to eat oatmeal. In fact, I had it last night for dinner! I probably eat oats more than most people you know – I just love them. They are so versatile and easy to make; however, that is not what this recipe is all about. Today we’re working with buckwheat groats! Sometimes we need to give our mainstays a break to try new things, and I think you will agree that this recipe is a nice place to start. Buckwheat isn’t new, and I have been eating it for breakfast for years, but I have been keeping it to myself until now! I love using buckwheat in so many of my granolas as it adds the perfect extra layer of crunch. What you might not know is that it also makes a great alternative to oatmeal, hence my desire to post this recipe.
Buckwheat groats are high in fibre, amino acids and protein. They are little nutritional powerhouses and also gluten-free, which makes them the perfect choice for celiacs who sometimes can’t tolerate oats (even the bags that say GF). Want to make these groats overnight instead of stovetop? Try this recipe here. Regardless of how you decide to prepare them, get ready to indulge in potentially your new favorite breakfast (or second favorite to oats like me heheh)
Buckwheat may sound like a type of wheat, but it’s actually a seed! Despite the name, buckwheat is completely gluten-free and isn’t related to wheat at all. It’s known for being high in fiber, packed with essential amino acids, and a complete protein source—making it a powerhouse choice for breakfast.
There are two primary types you’ll find at the store:
Making this easy buckwheat porridge is similar to making oatmeal.
Use a fine mesh strainer to rinse 1/2 cup buckwheat groats under cold water to remove any dust or bitterness.
Add your rinsed buckwheat groats, 1 1/2 cups water, 1 tsp cinnamon, and a pinch of salt to a small pot. Bring to a roaring boil.
Reduce heat to medium-low and simmer until most of the water is absorbed and groats are al dente—this should take about 20-25 minutes. Stir in 1/2 tsp vanilla and a splash of milk. Add your sweetener of choice if using and transfer to a bowl to finish with your favorite toppings.
Porridge is super easy to serve as it is a meal all its own. You can eat it simply like this, or you can find a million and one ways to customize it, such as topped with sliced banana, fresh berries, or poached pears for a burst of natural sweetness. Add a drizzle of maple syrup or your favorite nut butter, then finish with a sprinkle of granola, chia seeds, flax, or hemp for extra crunch and nutrition. A spoonful of coconut yogurt adds a creamy finish, making this warm and nourishing bowl completely customizable and deeply satisfying.
Nope! Buckwheat is 100% gluten-free, making it a safe choice for those with celiac disease or gluten sensitivities.
Raw buckwheat groats have a mild, nutty flavor. When cooked, they become soft with a slight chew—perfect for a hearty porridge.
Technically yes, but it’s best soaked or sprouted before eating raw to improve digestion. For this recipe, cooking is the way to go.
Almond milk, coconut milk, and soy all work beautifully.
Absolutely. Cooked buckwheat porridge stores well in the fridge for up to 3 days.
This buckwheat breakfast is a warm, comforting, and nutrient-dense way to start your day. It’s packed with fiber, protein, and essential amino acids, making it a complete protein source that supports energy and digestion. Naturally gluten-free and dairy-free, it’s ideal for those with dietary sensitivities or anyone following a plant based lifestyle. Best of all, it’s a one-pot meal with minimal clean-up, and endlessly customizable with your favorite toppings—perfect for cozy mornings or a nourishing post-yoga brunch.
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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2 Responses
An answer to prayer! This recipe and tips for serving was exactly what I was searching for. Made the recipe this morning, added some of your blueberry Tahini granola and WHALA!, the perfect breakfast. Super easy. Will make the overnight groats tonight for some variation!
Well that sounds INCREDIBLE~ WELL DONE YOU!