Simple Delicious Gluten-Free Buckwheat Porridge

A great day starts with a high energy breakfast that lasts until lunchtime, and this is the perfect breakfast to make in bulk and ideal for those cooler starts to the day. Add fresh or frozen mango, a sprinkle of toasted muesli and coconut shards on top to complete this easy brekkie!

Created for Almond Breeze NZ by Leonie from The Style Insider. Watch Leonie’s recipe video here:



  • 1 cup water
  • 1 1/4 cup
  • 2 1/2 cups Almond Breeze Unsweetened Almond Milk
  • 1 cup buckwheat
  • 1/2 teaspoon salt
  • 2 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tbs chia seeds


  1. Add the water, the almond milk and buckwheat to a saucepan.
  2. Add in the salt, cinnamon, maple syrup and vanilla. Bring to a boil, cover with lid and reduce to a simmer.
  3. Allow buckwheat to simmer for at least ten minutes – they should be squishy, but not mushy or too watery when cooked.
  4. Once cooked add in the chia seeds or flax seeds – and anything else that you want to melt into the porridge. A spoonful of nut butter is also nice.
  5. Simmer for another minute until nice and thick. Then turn off heat.
  6. Serve with fresh or frozen fruit and another splash of Almond Breeze almond milk.
Serves 4
Prep Time 15 minutes