Poppy Seed Buckwheat Porridge | The Cook Book

Serving Details

• Serves: 2
• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes
• Meal Type: Breakfast

Recipe Description

Poppy Seed Buckwheat Porridge from The Cook Book is a warming, satisfying breakfast that blends earthy buckwheat with the nutty crunch of poppy seeds. Naturally gluten-free and rich in nutrients, it’s a perfect alternative to traditional oats. Add fresh fruit, a splash of milk, or drizzle of honey to personalize this wholesome bowl.

Nutritional Ingredients

• Main Ingredients:
• 1/2 cup buckwheat groats (whole, not flour)
• 1 cup water
• 1/2 cup plant-based or dairy milk
• 1 tbsp poppy seeds
• 1 tbsp maple syrup or honey (optional)
• 1/2 tsp cinnamon (optional)
• Pinch of salt
• Toppings: sliced banana, berries, chopped nuts, yogurt, or extra seeds

Cooking Instructions

1. Rinse buckwheat thoroughly under cold water.
2. In a saucepan, combine buckwheat, water, and a pinch of salt. Bring to a boil, then reduce to a simmer for 10–12 minutes until tender.
3. Stir in milk, poppy seeds, cinnamon, and sweetener (if using). Simmer for another 3–5 minutes until creamy.
4. Remove from heat and let sit for 1 minute to thicken.
5. Serve warm with your favorite toppings.

FAQs

Is buckwheat gluten-free?
Yes, buckwheat is naturally gluten-free and suitable for coeliacs when certified.

Can I make this ahead?
Yes! Store cooked porridge in the fridge for up to 3 days and reheat with a splash of milk.

What does buckwheat taste like?
It has a nutty, earthy flavor that pairs well with sweet or savory toppings.

Can I use buckwheat flakes instead?
Yes. Buckwheat flakes cook faster (about 5 minutes) and have a smoother texture.