Poppy seed buckwheat porridge

Swap regular oats for buckwheat to make your morning porridge. Buckwheat is a versatile, gluten-free, grain-like seed with a lovely, nutty flavour that adds plenty of taste to breakfast

  • Prep:10 mins
    Cook:15 mins
    Plus overnight soaking
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 201
  • fat 4g
  • saturates 2g
  • carbs 33g
  • sugars 12g
  • fibre 3g
  • protein 7g
  • salt 0.1g


  • 50g buckwheat
  • 250ml milk of your choice
  • 2 tsp poppy seeds
  • 125g blueberries
  • 1 small orange, zested and juiced
  • 1 tsp cinnamon


  1. Tip the buckwheat into a bowl. Pour in 250ml cold water, then cover and leave to soak for at least 4 hrs or preferably overnight.

  2. Drain the soaked buckwheat and pulse a few times with the milk in a food processor to create a semi-smooth texture, then pour into a saucepan along with the poppy seeds. Cook over a low heat for 7-10 mins whisking continuously until creamy and thickened.

  3. Put the blueberries in a small saucepan along with the orange juice, zest and cinnamon. Bring to a simmer over a medium heat and cook gently for 5 mins or until the blueberries pop and become saucy. Spoon the porridge into two bowls and top with the blueberry compote.

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