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Coconut Buckwheat Porridge


Today, I will share the most amazing porridge there ever was. Our beloved intern Sondi “Please Don’t Leave Us” Bruner, cooked this up for us last week. Sondi had asked me, in her sweet way, if I’d ever had a buckwheat porridge before. I hadn’t. Mainly because 1) I hadn’t thought of it and 2) I rarely have cooked breakfasts these days (juices and smoothies are my flavours of choice).

The sound of it though – a coconut buckwheat porridge warmed me right down to my its and bits way deep inside my coldest toes. In other words, I was all set to be the taster.


Before I get into my review – you must know, if you don’t already, that there is absolutely no relation between buckwheat and wheat. Buckwheat, actually isn’t a grain at all. It’s a fruit seed from a fruit that’s related to rhubarb. So- no gluten!

Something super cool about Buckwheat that you may not know is that it is used as both a food and a healing herb. Some sweet health benefits include:

  • Adjusts metabolism, fat and the lipo-soluble vitamins due to the presence of inositol.
  • Helps the liver in processing hormones, medicines, and glucoses, with a protective hepatic effect.
  • The concentration of magnesium offers a relaxing effect over blood vessels, improving circulation and decreasing blood pressure.
So there you go. Eat it. Here are our Porridge Reviews.

Meghan’s Review: This porridge had a delicious nutty flavour. The grinding of the buckwheat pre-cooking gave it that fun loving Red River retro vibe (anyone else eat red river on camping trips)- without the grossness of actual Red River. The added crunch of the pecans, tartness of the currents and splash of sweetness from the coconut syrup created a perfect balance of sweet and crunchy. Overall- I give Sondi’s recipe a 10/10, two thumbs up, 5 stars and great big “Don’t Leave Us Sondi Sonderson!!!”

Sondi’s Review: There was always a box of Cream of Wheat in the cupboard when I was growing up. I vividly recall the bright red label with the smiling man in the poufy chef’s hat on the front, though his broad grin never enticed me to actually eat Cream of Wheat, since I couldn’t stand the stuff. (Granted, I hated most food as a kid, but that’s neither here nor there.) Maybe if I’d had a porridge like this around I would have ventured beyond Cheerios for breakfast! This porridge was warm, creamy and comforting. And the best part? You can change this up however you want – add different fruits, nuts and sweeteners and you’ll never be bored with breakfast again.

Maeve’s Review: Being of good Irish stock, morning porridge with Lanark County maple syrup (the best in the world) was an integral part of my childhood. When presented with the aforementioned buckwheat porridge, I was intrigued by the prospect of my favourite morning delight in the gluten-free variety.  Could I have imagined how delicious it would be? Hardly. The consistency of the porridge was perfect – a bit sticky, but not too sticky – the combination of coconut syrup, dried coconut, pecans and currants was perfecto. My rating- 10/10 for deliciousness, creativity and presentation.  I second Meghan when I say “don’t leave us, Sonderson!”

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Coconut Buckwheat Porridge

  • Author: Meghan Telpner
  • Total Time: 15 mins
  • Yield: 1-2 servings 1x


This warm bowl of goodness will warm you right down to your toes!


  • scant 1/4 cup toasted buckwheat, ground
  • 1/2 cup + 2 Tbs coconut milk
  • 3/4 cup water
  • 3/4 tsp vanilla
  • 1 Tbs raw honey
  • 1 Tbs shredded coconut
  • 2 Tbs currants
  • 2 Tbs chopped pecans
  • drizzle of coconut syrup


  1. Bring the coconut milk, water, vanilla and honey to a boil in a small pot. While the liquid is heating up, grind buckwheat in a coffee grinder until fine.
  2. Add the buckwheat to the pot, stir well and turn the heat down to a low simmer. Cover and cook for 10 minutes, checking every few minutes to see if the porridge needs more liquid (we added a few extra tablespoons).
  3. Scoop into a bowl and add shredded coconut, currants, pecans and coconut syrup.
  4. Enjoy!
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Breakfast

46 responses to “Coconut Buckwheat Porridge”

  1. (@trevmoy) (@trevmoy) says:

    Coconut Buckwheat Porridge: Happy Monday sunshine and sparkles! I am bursting at the seems to tell you all abou…

  2. Marilene says:

    This sounds like the perfect thing for this minus a million weather today. I like buckwheat but don’t looooove the taste of it. This might be the recipe to change my mind…

    • Jacqueline says:

      I’m with you Marilene, I eat it for a change from oat groats and because it’s supposed to be “healthy,” but I don’t love it either; must use maple syrup with it. I think I’ll try this as well!

  3. (@AshleighCartier) (@AshleighCartier) says:

    Looks delish! RT @meghantelpner: Coconut #Buckwheat #Porridge

  4. (@meghantelpner) (@meghantelpner) says:

    Don’t forget to check out this AWESOME buckwheat porridge recipe: #glutenfreecleanse

  5. Anna says:

    Totally random question that isn’t related to the topic but I’m interested in hearing your opinion. I came home from the emergency room a few hours ago and it looks like I’m super close to getting kidney disease. I googled all night and found out I should eat a low sodium, low protein diet. What foods do you think are the best for cleansing the kidney? My red blood cell count is low because I can’t take in a lot of oxygen (could be a lung problem but I’ll only know for sure in two days). I’d like to heal myself with vitamins (I never take those!) and foods that are good for me. I’m optimistic because I feel like I can turn this thing around. Please help if you can!

  6. Shannon says:

    Yum. Sadly I loved Cream of Wheat… as I’m now gluten free I can’t eat it anymore so I’m so excited to try this… it looks so wonderful!

  7. (@meghantelpner) (@meghantelpner) says:

    It is! RT @AshleighCartier: Looks delish! RT @meghantelpner: Coconut #Buckwheat #Porridge

  8. Laurie says:

    For those us who are only familiar with buckwheat as a character on “The Lil’l Rascals”, could you tell us about purchasing buckwheat? What form is it in? Flakes? Grains? Is it already toasted, or do you toast it yourself? How would you go about toasting buckwheat yourself? I only ask these questions because this recipe sounds so darn good and I can’t wait to try it myself!

  9. W. Schneider (@Epitheta) says:

    Making Love in the Kitchen via @zite

  10. (@jyllbond) (@jyllbond) says: via @meghantelpner

  11. Lisa says:


    I’ve been eating quinoa porridge, and mixed multi-grain gluten-free porridge for years (whole buckwheat, brown rice, corn, quinoa, amaranth…) but have never had a plain buckwheat porridge. Looking forward!

    My question is on the grinding – I don’t have a dry-goods container for my Vitamix. Can I grind the roasted grain (seed?) in my regular Vitamix container, or a coffee grinder?


  12. Eleanor says:

    I’ve loved buckwheat since childhood and feel like a lot of my “comf” (tasty, filling, easy to make and good when warm/hot) meals revolve around it. Excited to try this soon!

  13. Veronica says:

    Sounds perfectly fabulous! Saved.

  14. (@meghantelpner) (@meghantelpner) says:

    #Breakfast today, would it be anything else? Officially hooked. #recipe

  15. (@meghantelpner) (@meghantelpner) says:

    Amazing right? RT @ensuing_grace: This #glutenfree #recipe is breakfast this morning. #gf6UBqeF

  16. Megan says:

    excited to try this! :) is buckwheat your favourite flour to use too? what are the most nutrient dense flours for baking and cooking? thanks!

  17. Meghan Telpner (@meghantelpner) says:

    Making @sondibruner’s buckwheat porridge for me fam today- everyone’s picking diff toppings :) #GlutenFreeCleanse

  18. cathy devos says:

    Sounds wonderful, but where can you get the coconut syrup?

  19. allison says:

    Tried it. Loved it. Having it for the second time this week. Thanks for the brilliant idea.

  20. Rhofer says:

    Just wondering if I could make this with raw (or unroasted) buckwheat? Would it still grind in a similar way? Thanks!

    • Kate says:

      I made mine with raw buckwheat & it was great!! You could also lightly toast it yourself in the pan for a little while beforehand, I tried this but lost patience & just used what I had. The health food store I work at has stopped carrying kasha (toasted buckwheat) and I’m okay with this. Try it raw!

  21. (@meghantelpner) (@meghantelpner) says:

    This, again, for #breakfast. Borderline addiction? I think so. #recipe

  22. Kate says:

    The pecans were a perfect addition! I also added 1 tbsp chia seed & just made it with raw buckwheat/almond milk/water. I ground up the buckwheat & chia in my magic bullet just enough so some of the groats were left whole, it gave it a perfect texture, reminiscent of another great buckwheat porridge recipe found here

    I really missed eating steel cut oats for breakfast, I’m pretty grain-free these days, but this porridge was an AMAZING substitute. I can do so much with it, thinkng of topping it with hemp seeds & soaked pumpkin seeds/almonds. I’ve also tried it with tahini & dark chocolate chunks. Endless possibilities for awesomeness!

  23. Gail says:

    Wondering where to get or how to make the cocunut syrup referred to in the recipe?

  24. Gina says:

    I love it! Eating it right now, thanks Meghan!
    I added sunflower & chia seeds in replace of pecans ; )

  25. Bests Worsts Flops and Firsts | Wicked Healthy Washingtonian says:

    […] of the year and sell it to the masses. One buckwheat recipe that did work out as planned was this buckwheat porridge recipe. Gluten free porridge? Sign me up. So tasty. It’s a good one to add to your morning rotation. […]

  26. Healthy Camping Guide says:

    […] Coconut Buckwheat Porridge: swap the almond milk for BPA-free canned coconut milk if you don’t have a cooler handy […]

  27. Sam says:

    Hi Meghan,
    I cook this buckwheat porridge regularly and love it! The only thing is that it always seems to cook way too fast–once the water/milk mixture is boiling and I add in the blended buckwheat, it absorbs all of the liquid (even after adding more) and seems to cook in just a few minutes. If I let it cook for the full 10 minutes it overcooks and dries out. Just wondering if this means I should just keep adding more liquid? Or not bring the water/milk to a boil in the beginning? Thanks!

  28. Asia says:

    Thanks!! This recipe is amazing! I just tried buckwheat for the first time and it’s the perfect breakfast for the cold weather. Yummmm :)

  29. Beth says:

    Hello. This recipe looks amazing and I have a few questions:
    1. Why grind the buckwheat?
    2. For the coconut milk, is that the thick stuff in the can or the carton in the milk isle?
    3. For the Shredded coconut – sweetened or unsweetened
    Thanks much!

    • Meghan Telpner says:

      Hi Beth,
      Thanks for your questions!
      1.Grind the buckwheat for a smoother consistency.
      2.Use the coconut milk from a can, and shake it before use.
      3.Use unsweetened coconut flakes, and then you can sweeten the porridge as you wish with coconut syrup.

  30. Beata says:

    How to toast buckwheat?

    • Meghan Telpner says:

      Hi Beata, great question! You can either toast the buckwheat on a skillet over medium heat making sure to stir the buckwheat often, or you can toast it in the oven, stirring once or twice until evenly brown.

  31. Kathleen says:

    Can I substitute the toasted buckwheat with Bob’s Red Mill creamy buckwheat dry cereal?

  32. Sybil says:

    Great – I enjoyed the buckwheat hot cereal. Will probably become a staple, because oats gives me heartburn.

  33. Jan says:

    Very good taste! Though, I only used 1 tsp of honey, used almond milk and skipped the syrup!

  34. Tricia Chakraburtty says:

    Fantastic! Just like the Cream of Wheat I used to eat as a kid but much better in taste and nutrient profile.
    (And without gluten of course)
    I eat eggs so whisked one in before slow heating to boost the protein content even more.

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