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Buckwheat Protein Porridge recipe, served and ready to eat, easy homemade dish
Thomas Baker

Anti-Inflammatory Buckwheat Protein Porridge Warm Satisfying Real Morning Fuel

This Anti-Inflammatory Buckwheat Protein Porridge is an easy meal prep and batch cooking favorite. Featuring buckwheat groats combined with chia, flaxseed, and coconut, this high protein breakfast bowl makes a delicious and nutritious way to start your day. Perfect for those seeking a gluten-free, dairy-free, and vegan buckwheat porridge recipe that keeps well in the fridge.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 serves
Ingredients Notes

Ingredients
  

  • 2/3 cup buckwheat groats i.e. buckwheat kernels whole buckwheat seeds - however you name it!
  • 2 tbsp chia seeds
  • 2 tbsp ground flaxseed
  • 1/2 cup unsweetened yoghurt dairy or non-dairy I usually make this with coconut yoghurt
  • 1 cup coconut milk (carton coconut milk not canned) or another milk of choice
  • 2 tbsp almonds or any other nuts roughly chopped
  • 2 tbsp pumpkin seeds or sunflower seeds
  • 3 tbsp shredded coconut or coconut flakes
  • 1 small apple grated
  • 2-3 tsp honey or any other liquid sweetener of choice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Notes

  • *If your bircher is too thick just add a little extra milk!
  • *I definitely recommend adding AT LEAST ONE OR TWO of the additional ingredients to give the bircher some more flavour. The plain bircher is kind of similar in taste to plain overnight oats or plain porridge (depending on how much sweetness the milk you use adds
  • some milks e.g. rice milk are quite sweet).
  • *My favourite combination of things to add is: pumpkin seeds shredded coconut honey cinnamon.
  • *Top this bircher with berries and a spoonful of your favourite nut or seed butter!.