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I love a good porridge all year round. Even on the hottest of days, I sometimes crave a creamy bowl of goodness topped with roasted syrupy stone fruit and some nuts thrown on top for good measure!

This is my basic buckwheat porridge recipe. Depending on my mood or what seasonal fruits are available, the toppings are almost always different but the base recipe is the same. It is also very versatile, so if you like your porridge itself a little sweeter, feel free to add some honey or maple syrup or coconut syrup when you add the vanilla and spices to the saucepan. If you like it a little saltier, add an extra pinch of salt till it suits your taste!

It is also great to use for meal prep purposes! Make a batch, divide into jars with lids (filling only halfway) and then top daily with a little milk, pop in a microwave to warm up a little, stir until the porridge loosens up, add your toppings and you’re out the door having had a hearty delicious brekkie!

Serves: 6
Preparation Time: 5 minutes 
Cooking Time: 30 minutes

  • 1 cup raw buckwheat
  • 2-2 ¼ cups whole cream milk
  • ½ teaspoon ground cinnamon
  • 2 star anise
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon sea salt flakes


  1. Place the raw buckwheat in a bowl, fill with enough water to cover the buckwheat by an inch or so and leave to soak for at least 8 hours or overnight.
  2. Drain the buckwheat and place in a medium saucepan along with 1 cup of the milk, the cinnamon, star anise, vanilla bean paste and salt. Stir over a medium-high heat until most of the liquid has been absorbed, making sure not all the liquid has evaporated.

  3. Add the extra cup of milk and stir again until it is lovely and creamy. If after adding the two cups you would like your porridge a little creamier, add the extra ¼ cup milk and stir again till it’s the desired texture.

  4. To serve divide the porridge in bowls and add whatever toppings you like. A few suggestions are – almond butter, banana slices and maple syrup OR strawberries, cacao nibs and coconut syrup OR stewed apples (in their syrup) and pecans.