Apple Cinnamon Buckwheat Porridge

Chilly mornings got taking a smoothie break? Me too... this Apple Cinnamon Buckwheat Porridge is a healthy & tasty way to start those cold winter mornings. Gluten free, vegan, & packed full of fiber to keep you going all morning long.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Mindy


  • 1 cup raw buckwheat groats
  • 2 cups water
  • 1 1/2 cups unsweetened almond milk
  • 2 apples chopped
  • 1/3 cup raisins
  • 2 tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • few generous pinches sea salt
  • pecans (for topping)


  1. In a medium saucepan, heat the water up on high heat. While water is warming up, rinse your buckwheat groats in a fine mesh strainer.
  2. Once water is bubbling, add the buckwheat, cover, and reduce heat to low. Allow to simmer for 20 minutes.
  3. While the buckwheat is cooking, chop your apples and get the remaining ingredients ready. When the buckwheat is cooked, simply add the almond milk, apples, raisins, cinnamon, vanilla, maple syrup, & sea salt. Give it a good stir, recover, and turn heat up to medium. Allow to cook on medium until the apples soften to your liking (this took a little over 10 minutes for me).

  4. When apples are nice & soft, serve the porridge in bowls topped with some pecans and a little extra sprinkling of cinnamon. This recipe makes a pretty decent batch, so to warm up leftovers simply put the porridge in a saucepan with a few tablespoons of almond milk, cover, and heat on medium for a few minutes.

Recipe Notes

If you have the time, you can always soak the buckwheat groats in 3-4 cups of water overnight.  This will just help make the buckwheat easier to digest.