Winter Buckwheat Porridge

We celebrated this Christmas holiday with David’s mother. Every morning she made this amazing Buckwheat porridge for everyone. This is her story behind it.

I learned how to make this Buckwheat porridge on a yoga retreat, a couple of years ago. I cook it with cinnamon sticks, cardamom seeds and dried fruit to make it extra tasty, and serve it with a fresh fruit salad and some milk – it’s a great start of the day! One other advantage is that it’s natural gluten free. David and Luise always asks me to make it when we see each other on weekends and holidays.

Since David’s sister is a photographer we tricked her out early in the morning in our snowy garden to help us with the picture of the porridge. (Can you see Luise’s seven-month-pregnant-belly!!)

Buckwheat Porridge
Serves 4

1 cup whole buckwheat
2 cups water
150 g dried fruit (apricots, prunes, cranberries or what you have at home)
2-3 cinnamon sticks
1 tsp cardamom seeds
1 vanilla stick

serve with fruit salad, dried fruits and oat milk

Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients in a pot and boil it on low heat for about 20 minutes. Stir occasionally. When the water is gone the porridge should be just about ready. Remove the cinnamon sticks and vanilla stick and serve it with fresh fruit salad, dried fruit and oat milk. You can re-use the spices the next morning if you rinse them in cold water.

Photo by Johanna Frenkel


  • Jo
    Hi there, David’s mother’s comment says she cooks it with the dried fruit, and your recipe says serve it with dried fruit. So just to clarify, do you cook it with dried fruit AND serve it with more dried fruit?? Many thanks, Jo
    • haha, yes you cook it with dried fruit and can either serve it with more dried fruit, as it is, or with fresh fruit :)
  • Jana
    Totally making this porridge for tomorrow's breakfast! Thanks for idea ?
  • Mona
    Lovely recipe and my latest breakfast favourite. Thank you!
  • Lagade detta imorse! Så himla himla gott, verkligen mumma kardemumma. Blev dock fruktansvärt mätt av det, hamnade i världens matkoma, så det var ju tur att jag inte skulle gå någonstans haha ;) Ni är fruktansvärt inspirerande, och hela er lilla familj får det att bli alldeles varmt i hjärtat. Titta jättegärna in på min instagram! Jag heter @vagaata Kram My
  • Jo
    Is this made using whole raw buckwheat (buckwheat groats) or already toasted buckwheat (kasha)? I'd imagine they'd yield pretty different textures!
  • I made this porridge this morning and it was a lovely change from oats, much more texture and chew. I soaked the buckwheat overnight and it cooked in about 5 to 10 minutes! I really liked it and will be making again tomorrow morning! Thanks for the recipe :)
  • Laura Cooper
    I made this for breakfast this morning and it was amazing. I have recently given up nasty sugary cereals and am on the lookout for healthy tasty breakfasts and this one is a winner. Thank you so much. I'm going to try your rye, beer and rhubarb next. Excited :) The pictures on your site are amazing, I am really looking forward to your book!
  • Marie Hjertenstein
    Hi, I am trying to avoid gluten and found this...I usually eat oatmeal every morning at work and now I need to find a substitute. Can I cook this the night before and just bring to work and heat in the microwave? We don't have a stove top at work so the only way for me to cook is with a microwave oven. Does it keep well? I would probably do it without the spices...or maybe not ;) Oh, and lovely pictures too. The baby is probably out by now.
  • This looks amazing; love the photos and the beautiful snow! Fabulous and fresh recipe! Thanks for sharing.
  • Louise
    Mmmmm, made this for breakfast today and it was delicious, filling and nutritious. I served mine with some pear compote I had left-over from yesterday. Thanks for sharing this, as I adjust to a gluten free diet it's great to find a blog like this with such appealing recipes that I look forward to trying.
  • Can't wait to try this on the first cold autumn days!
  • How interesting! We eat a lot of buckwheat in our house (Estonians in general do, I guess), but I cannot remember ever having sweet buckwheat!?! Very intrigued now!
  • Great post. I have made buckwheat Blini ( for caviar) very tasty!
  • Just love the beautiful photo. It makes me feel so cozy and warm just looking at it. I really must try the recipe.
  • This looks wonderful -- I bet the buckwheat has a neat texture, too.
  • Oh wow, this is beautiful. I wish I could find whole buckwheat in the stores around me! But this certainly gives me all the more motivation to order it online :)
  • I love buckwheat - never thought of it in the context of dried fruit - but why not, it's a great idea! I've been experimenting a lot with a no-knead buckwheat dough, it's also a nice way to use that flavor and it makes great pizza crusts too Now I'll need to try your recipe as well. Looks like buckwheat will be my grain of the month :-) P.s. your pictures are ABSOLUTELY BEAUTIFUL!
  • Love love your site! This breakfast looks so perfect for cold mornings.
  • I found your site via twitter and it is beautiful. I am always drawn to such vibrant colors. The Porridge looks like it is adorned with jewels! Amazing!
  • That is an absolutely gorgeous breakfast; the pomegranate seeds are like little jewels amongst the other fruit. Definitely a recipe to try soon. (The mittens are such a sweet touch.) I love the second image, both of you all bundled up and utterly beautiful.
  • Lykke Madsen
    Sounds and looks delicious! a must try. And what a beautiful belly my lovely cousin has!

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