Cream of buckwheat breakfast porridge is hearty, creamy and incredibly easy to make. It is a delicious alternative to oats or cream of wheat and can be topped with berries, nut butters, fruit, and any topping you love. Its a breakfast that will keep you full and satisfied all morning.
Because I grew up in Eastern-Europe, I simply adore porridge. It is my comfort food. In the USA, porridge usually means oatmeal, but in Ukraine porridge is much more. We make it with buckwheat, barley, cream of wheat, rice and other hearty grains.
I would love to share with you my favorite recipe for the cream of buckwheat porridge. It is creamy, warm, filling and simply delicious.
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Ingredients notes
You can find the ingredients quantities in the recipe card below.
- Cream of buckwheat: I used Pocono brand cream of buckwheat. You can also make your own cream of buckwheat following the instructions in the paragraph below.
- Liquids: I used water and milk. You can use only milk.
- Butter: I like to add butter to my porridge. You will also need some for frying the bananas if you use them.
- Salt: a little bit of salt for taste.
- Toppings: I used frying bananas, fresh blueberries and honey. You can use any toppings you like.
What is cream of buckwheat and how to make it at home
Cream of buckwheat is finely ground buckwheat groats. When cooked, they become very creamy and soft. There are a couple of brands of cream of buckwheat you can find, such as Pocono, or Bob's Red Mill (buckwheat hot cereal).
But you can easily make your own cream of buckwheat. Simply add dry and uncooked buckwheat groats to the blender and blend them until you have fine texture. Let the dust settle before you open. And that's it, you have made your own cream of buckwheat. You can also use the coffee grinder if you do not have a bledner.
Important note: If your groats are toasted (kasha style), you will have stronger, nuttier flavor and darker color. For a mild, creamy porridge like Pocono, use raw (untoasted) buckwheat groats.
How to prepare cream of buckwheat breakfast porridge
Bring the water and milk to a boil, then add the salt. Slowly pour in the cream of buckwheat, whisking constantly to prevent lumps. Reduce the heat to medium-low, and cook uncovered for about 10 minutes, stirring it frequently until there is no standing liquid left and the porridge is creamy and soft. When cooked, add butter.
If the buckwheat is still crunchy, add about 2-3 tablespoons of water and simmer for another 5 minutes or until cooked.
While the buckwheat cooks, prepare the bananas. Heat the butter in a skillet over low-medium heat. Add banana slices and cook them for about 1-2 minute until caramelized.
Divide cooked buckwheat between 2 bowls. Top with bananas and fresh berries. Drizzle with honey or syrup, and enjoy.
More toppings ideas
- Fresh fruit and berries: fresh or frozen berries, pear or apple slices, peaches, pomegranate seeds or even dried fruit.
- Nuts, seeds and butters: almonds, walnuts, hemp seeds, chia seeds or nut butters such as almond butte, cashew butter.
- Sweet and cozy: maple syrup, brown sugar, vanilla extract, cinnamon, pumpkin spice.
- Crunchy add-ins: granola, toasted coconut flakes, dark chocolate chips.
- Savory twist: skip sweeteners and fruit. Add a little bit more of salt, and serve it with poached egg on top, crumbled feta, herbs.
How to store and reheat porridge leftovers
I recommend enjoying this porridge right away while it's warm and creamy. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days.
To reheat, transfer the cold porridge to the small saucepan. Add a slash of milk or water and warm it over low heat, stirring it until heated through and creamy again. I do not recommend reheating it in the microwave.
Frequently asked questions
Yes, buckwheat is naturally gluten-free pseudo-grain. Just make sure, your brand is certified gluten-free if needed.
Yes, you can use buckwheat groats. But if you want the porridge to be creamy, grind raw buckwheat groats in a blender until fine to make your own cream of buckwheat.
If your buckwheat is too thick, you did not add enough water or milk. I usually add a little bit more liquid than recommended on the box. Also, buckwheat thickens when it cools. Simply add a splash of water or milk to make it thinner.
Yes, I often enjoy it as a savory dish. Skip fruit, berries and honey, add a little but more salt. You can serve it with eggs, sausage, bacon, vegetables, cheese and herbs.
📖 Recipe
Cream of Buckwheat Breakfast Porridge
Equipment
- 1 Measuring Cup
- 1 small saucer pan
- 1 small skillet for frying bananas
- 1 Whisk
Ingredients
- ½ cup cream of buckwheat* see the notes if you have buckwheat groats
- 1 cup water
- ¾ cup milk
- ⅛ teaspoon salt
- 1 tablespoon butter, divided
- 1 small banana
- ¼ cup fresh berries
- 2 teaspoons honey
Instructions
- Bring water and milk to a boil. Add salt. Slowly add cream if buckwheat, whisking it to prevent the clumps. Cook uncovered for 10-12 minutes, whisking it frequently. The porridge should be creamy and the texture should be soft and smooth. Once cooked, take it off the heat and add half amount of butter. ½ cup cream of buckwheat*, 1 cup water, ¾ cup milk, ⅛ teaspoon salt, 0.5 tablespoon butter, divided
- While the porridge is cooking, melt the remaining butter in the skillet. Add sliced bananas and fry them over medium heat, 1-2 minutes per side. 0.5 tablespoon butter, divided, 1 small banana.
- Divide the buckwheat porridge between two bowls. Top with banana slices, add fresh blueberries and drizzle of honey. ¼ cup fresh berries, 2 teaspoons honey
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