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.



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

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