Buckwheat Porridge (Vegan & Gluten-Free Recipe) (2024)

Do you have to cook the buckwheat groats after keeping it soaked overnight or is it ok to have it without cooking?

I made this having seen the recipe on Hemsley and Hemsley – a little different. I soaked it overnight in water, next morning drained and rinsed then cooked it in coconut milk (didn’t use Chia) just till tender. Sweetened it with liquid stevia and served it warm with fresh fruit. Next day had it as dessert with a little cream, nuts, and fresh fruit. Loved them both! Previously had only cooked it as a savoury Russian side dish cooked with onion and mushroom – also delicious!

Do you cook all of it and then eat leftovers cooked but cold? Does that make sense?

Excellent and easy to make recipe for a really filling porridge. No wee winkers asking, “Please Sir, I want some more…” because this will fill their little bellies ’til lunch time.
The Voracious Vegas Vegan

I made this porridge today. I didn’t have coconut milk so I used almond milk. It didn’t look as creamy as yours did, but it was so good. Next time I will try with kasha and top it off with different fruits.
Great recipe. Thanks.

Hi, I tried your overnight buckwheat porridge, followed your instructions, but was disappointed that it did’not take just 15 to 20 minutes to cook the next morning,it took more than two hours before it was soft enough to eat.

I love this recipe so much! I added it to one of my blog posts so that more people can try it! Thanks a lot! You can see it here: https://omdetox.com/weekend-detox-challenge/

Tried this, but mine never thickened! Maybe too much liquid?p

Flavor is spot on, IMHO. For those who do not like the flavor of buckwheat, the coconut milk helps to cut that strong buckwheat flavor significantly. Please note: we used canned coconut milk, and slipping those solids into the fridge overnight leaves what one might expect….. chunks of coconut cream. Can’t tell you that I bit into them or skimmed them, because, well, we had another problem…… You see, and this admission is…..,, well it is an admission….. expressed here…… for the benefit of any uninitiated who might be here….., like myself: a-hem……. ack….. well, here goes: the little, black buckwheat seeds that I had unwittingly purchased, are unhulled, and…. well, yep, that’s what I prepared this lovely little recipe with, cuz that’s what I had, and, as it turns out, that was a problem. I had purchased them, not knowing the difference between them and buckwheat groats. Needless to say, our gruel was more than fibrous…. SO, I cooked it, added powdered milk and water, and ran my hand blender through it for a little while. By then, I didn’t have time for the toppings, so we added some raw sugar instead. Live and learn. I’ll try this again when I have actual buckwheat groats and let you know what happens here. Live and learn. Live and learn….. live ….. and …… learn. BTW, I really liked the flavor of this while my daughter rather did not….. hmmmm, some cinnamon might help her…. and bananas………, I’ll go grab those for her really quickly. Then I’ll grind up those unhulled buckwheat seeds and make a fibrous flour (I’ve done some of that in the past)……

Can you please clarify what kind of coconut milk you intend? I get confused about these recipes because people don’t distinguish! Do you mean coconut milk beverage (often in tetrapacks?). These have 70 calories/cup and 4g saturated fat, but are a lot more than coconut milk, often sweetners, and all sorts of “extra junk,” stabilizers, etc. On the flip side, maybe you mean canned coconut milk, which if you’re careful about your brand, should just be coconut milk, but is also 400 calories for 1 cup and a whopping 36g of saturated fat! That’s pretty intense. In this recipe, you’re calling for 3 cups, I’m anxious to know what you intend because of the the health factor impact either way. Thanks!

I am addicted to overnight oats! Can’t wait to try it with buckwheat! Thanks, looks absolutely delicious 🙂

This looks and sounds so delicious, I wish I had a bowl of it right now : )

That looks so delicious and fresh! Would be a wonderful way to start off the day 🙂

Yum!

All your pictures of this look beautiful!! I love buckwheat porridge, and with coconut milk, I think it would taste awesome!! Thanks for the inspiration:)

I’m so curious to try this! Everything buckwheat I’ve made hasn’t been the best, but I’m convinced it was me not preparing it right, not that I don’t like it. So I’m going to give this another shot! I used to be a cereal with banana girl every morning but found that I didn’t stay full long enough. So now I’ve been experimenting with all sorts of breakfasts (like this morning I had my dinner leftovers!). Can’t wait to try it, especially with how easy it sounds!

I am a HUGE fan of buckwheat in all shapes, forms and preparations (it was such a huge part of my life growing up in a Russian family), and of overnight oats as well… So I’ll have to give this a try once my month of paleo runs out!

I had (and still have) a huge crush on overnight oats and ate it almost every morning for several months. It’s healthy, versatile, and not to mention tasty. This buckwheat version with chia seeds looks superb! Can’t wait to try.