Buckwheat Porridge

Recipe by Michelle Harris

Course: Breakfast

Difficulty: Easy

Servings: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


If your hunger in the morning is calling for a brekkie to satisfy you until lunch time, try out my warming gluten free grain porridge options. In case you’re wondering, traditional oats are contaminated with gluten during processing. To ensure they are gluten free, you can purchase ‘steel cut’ oats such as Bob’s Red Mill Steel Cut Oats or Red Tracker Wheat Free Organic Oats. Buckwheat, quinoa and amaranth are gluten free replacement options used in the recipes below, which provide protein alongside carbs, to help fill you up’. I will note however, that some individuals with a leaky gut can still react towards these pseudo grains, so always be in tune with how you feel and individualise your meal choices accordingly.


  • 1⁄2 cup buckwheat groats, soaked for at least 15 mins and then drained
  • 1⁄2 teaspoon cinnamon
  • 1 cup coconut milk and 1 cup water, or 2 cups of other nut milk
  • 1 teaspoon cacao nibs (optional)
  • Pinch Himalayan salt
  • 1 tablespoon almonds, or nuts of choice, or 1 teaspoon nut bu er (per serving)
  • 2 teaspoons raw honey (optional)
  • Berries, to serve (optional)
  • Coconut yoghurt, to serve (optional)


  1. Bring buckwheat, cinnamon, nibs, water (if using coconut milk) and milk to the boil.
  2. Reduce heat and simmer for 20 minutes.
  3. Add salt, mix in honey and
  4. Serve with flaked coconut, almonds, berries and/or a dollop of coconut yoghurt.