Recipe: Dairy-free buckwheat, chia & maca porridge

Buckwheat, chia & maca porridge | Gluten free, dairy free & vegan winter breakfast recipe |

I’ve always been all about the eggs for breakfast. Even as a kid, no sleepy Saturday morning was complete without dippy yolks and buttered toast soldiers. And although I wouldn’t say times have changed, the wintery cold mornings of late have definitely had me thinking about warming bowls of creamy porridge.

Enter buckwheat. Is it paleo? Nope, not if you’re all hardcore about your anti-grain movement (it’s referred to as a ‘pseudograin’). But, if you follow a more paleo-inspired approach, I’m with Chris Kresser: if it works for you, soak it & psuedo on.

Even though it’s gluten-free, buckwheat is still a starchy guy so it’s a good option on days where you need a bit more energy – I usually only have this breakfast on training mornings. It’s not necessarily a great option if you’re trying to trim some kilos (same goes for spuds, rice and any other carbolicious eats) but hell, it has got to beat a croissant, right?

To keep it kind to your insides, minimise the anti-nutrients by soaking your buckwheat groats overnight in a bowl of water. I sort this out the night before and leave it covered with plastic wrap on the bench. So yeah, you need to plan this one the night before. C’mon now though, your future self will be thanking you so hard for laying the groundwork for such warm creamy goodness.

Recipe: Buckwheat, chia & maca porridge

Serves 2 hungry humans | Start it the night before

  • 1/2 cup of buckwheat groats, soaked overnight (go for natural groats, not the toasted ones)
  • 1 cup of almond, coconut or other milk of choice
  • 1 grated nashi pear (or just use an apple when the nashi is out of season)
  • 1 tablespoon of chia seeds
  • 1-2 teaspoons of maca powder (yeah, it’s a ‘superfood’ but it’s quite delish!)
  • Hearty sprinkle of ground cinnamon
  • 4 sliced dried figs (or a small handful of raisins or similar)
  • For garnish & added deliciousness: a little pile of blueberries, fresh or frozen-thawed

Drain & rinse the soaked buckwheat and combine it, along with everything except your garnish into a saucepan on low-medium heat.

Stir regularly as it all warms together and thickens for around 5-10 minutes. If you need any extra liquid to get it to your desired consistency, slowly add either some more milk or water.

Turn off the heat, stick the lid on & let your porridge settle into that creamy puddle of awesome you’re craving. Meanwhile, get your blueberries & serving bowls ready and make sure your breakfast buddy is out of bed.

Dish it out & get stuck in, without burning your tongue.


If you give this recipe a try, hit it with a filter & tag me in it on Instagram. I’d love to know how you go!

One Thought on “Recipe: Dairy-free buckwheat, chia & maca porridge

  1. Pingback: Week of eats: A batch of winter breakfasts | Liz Niland

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