Buckwheat Apple Porridge - overhead view

Buckwheat Apple Porridge

Buckwheat Apple Porridge - side view

This recipe for Buckwheat Apple Porridge is a nice way to change up your breakfast rotation for winter mornings. Buckwheat is a grain like quinoa or amaranth and not a cereal (cereals grow on grasses) like wheat, spelt, barley or oats. Because it is not wheat, it’s gluten free. 

Originating in Southwest China about 4000 years ago, buckwheat has been popular in Eastern Europe for centuries. The groats are used in porridges, salads and cooked grain dishes. They can also be ground into flour.  Buckwheat flour is used in galettes and crepes made popular in the region of Brittany in France where buckwheat is known as sarrasin. In India, buckwheat is known as kuttu and used in paratha breads and dosa crepes – especially during the Navratri festival. In Japan and Korea, buckwheat is found in always popular Soba noodle dishes. 

But what are groats? Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). I love their nutty texture, earthy taste and find they pair well with apples, dried fruits, warm spices, root vegetables and nuts.

Time to switch from oats to groats? Change is good and I hope you’ll give this easy recipe for Buckwheat Apple Porridge a try. Thanks for my friend Preeti Syal for inspiring it. Looking for other breakfast ideas – check out these Maple Cinnamon Apple-Stuffed Buckwheat Crepes. They are super easy too.


Buckwheat Apple Porridge

Buckwheat Apple Porridge - close up


The warm flavours of apples and cinnamon bring this porridge to life while the buckwheat groats, nuts and pumpkin seeds help it stick to your ribs for hours.

  • Author: Karen Anderson
  • Prep Time: 5
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving – multiple as needed 1x
  • Category: Breakfast or Brunch
  • Method: stovetop
  • Cuisine: Canadian



½ cup buckwheat groats

1 cup water

1 apple – chopped, skin on

½ teaspoon cinnamon

1 Tablespoon chopped walnuts (best if soaked overnight, drained and then used – much more digestible)

1 teaspoon maple syrup or honey

2 teaspoons pumpkin seeds


  1. Rinse the buckwheat under cold running water and place it in a small saucepan with the water, apple, cinnamon and pre-soaked (if possible) walnuts.
  2. Bring to a boil then lower the heat and simmer for 10 to 15 minutes stirring frequently to prevent sticking. When done, the groats will be soft and the mixture will have a porridge consistency. Transfer to a serving bowl.
  3. Enjoy topped with maple syrup or honey (you don’t need much as the apples make it sweet) and pumpkin seeds. 


An important note is once you open a package, try to use it up in the first week or store the leftover in the freezer to avoid it going rancid.

Keywords: Buckwheat Apple Porridge

One Comment

Leave a Reply