Buckwheat is such a warming grain. It’s that deep nuttiness that makes a bowl of this porridge so calming. I know most of us start our days with bowls of oats, but sometimes I find them a little hard on my digestion. Buckwheat is technically a seed (related to sorrel and rhubarb), so I find it feels a little lighter and easier on my system. Thank god, because I’ve really been missing a morning bowl of porridge.

This one is filled with wintry, spiced flavors that make it a little more special than your everyday banana and peanut butter. I love the addition of yogurt on this, because a play on temperature is always a good idea. The warm porridge and cold yogurt is an addicting combination. Maybe now it will replace your daily overnight oats!

Check out more Morning Meals here!

Spiced Buckwheat Porridge with Cashew Yogurt, Mulberries & Maple

Serves 4

Spiced Buckwheat Porridge with Yogurt, Mulberries & Maple

By Camille Styles


  • 1 cup buckwheat groats, soaked for 6+ hours or overnight
  • 2 1/2 cups almond milk (or your preference)
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 1/2 inch piece of ginger, grated
  • 2 tablespoons maple
  • 2 tablespoons coconut oil
  • 2 tablespoons golden flaxmeal
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon cardamom
  • 1 honey crisp apple, grates
  • cashew yogurt, to serve (or your preference)
  • dried mulberries, to serve
  • drizzle of maple or honey, to serve


  1. Add buckwheat to a mixing bowl or jar. Cover with filtered water and soak for 6 hours or overnight. Once groats are soaked, strain and rinse.
  2. In a large saucepan, bring milk and sea salt to a boil, then stir in buckwheat groats, return to boil, then lower to a simmer. Mix in vanilla, ginger, maple, coconut oil, flaxmeal, and spices.
  3. Simmer over low until buckwheat becomes tender and porridge thickens, about 8-10 minutes. If you like your porridge a little "looser" you can always add more milk or water along the way.
  4. Once porridge thickens to desired texture, stir in half the grated apple, then divide among four bowls. Top each bowl with remaining grated apple, a dollop of cashew yogurt, mulberries, and a drizzle of maple syrup. Serve immediately!

Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments (2)
  1. 1
    Libbynan March 2, 2017 at 11:27 am

    What maple do you stir in as groats are cooking? Flavoring, sugar, syrup? Twigs? Be nice to know.