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There’s something about starting the day with a hot bowl of oatmeal that fuels me up and warms my soul. But oats and I don’t always get along, so I don’t eat them very often. When I’m craving oatmeal though, I turn to buckwheat groats to get that fix!
Prior to my gluten-free life, I had never heard of buckwheat. I would have told you it was probably a kind of wheat. But truth be told, it’s not wheat at all! It’s not even the same type of grain as wheat, rice, or corn, as it doesn’t grow on a grass.
Buckwheat is actually a pseudo-grain, like quinoa and teff. It’s rich in antioxidants and has a good amount of protein and fiber to keep you full – a winning combination for the most important meal of the day! Topped with fruit and a handful of nuts, buckwheat breakfast porridge is a fantastic start to the morning.
Buckwheat can be cooked on the stove top or in an Instant Pot. I like the Instant Pot as it’s a little less maintenance – you literally dump it in and come back to breakfast about 25 minutes later!
For this porridge, you will first want to rinse your groats. You can throw them into a strainer, but make sure the holes aren’t too large or they will come through. I use a strainer used for rice and it works great.
Anthony’s groats are my favorite – they are organic, and I can buy a large bag from Amazon that will last for awhile. Once your groats are rinsed, put them in the Instant Pot and add the milk, vanilla, cinnamon, and sweetener. I like to use unsweetened vanilla almond milk as it gives it a bit more flavor. I also find that Stevia works just fine for me – I try to cut out sugar wherever I can! But if you don’t like the taste of Stevia, maple syrup works just fine as well.
Once everything is added, give it a quick stir and close the lid. Remember to make sure the valve is set to seal. Hit the manual button and set it for 5 minutes. Once done, let it naturally release the pressure. This takes about 25 minutes total.
When you’re able to open the lid, give the groats a quick stir as I find the cinnamon likes to rise to the top. Serve in a bowl and top with whatever you’d like – get creative! My favorite is bananas, blueberries, and walnuts, with lots of coffee on the side!
Enjoy this hearty breakfast! It is sure to fuel you for hours.
If you’re looking for a more savory version of buckwheat groats, check out my Buttery & Delicious Instant Pot Buckwheat recipe!
Buckwheat Breakfast Porridge
Ingredients
- 1 Cup Buckwheat Groats
- 3 Cups Milk (dairy or non-dairy)
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1 Tbsp Sweetener of choice (maple syrup, honey, or stevia)
- 1/4 Cup Raisins (optional)
- 1/4 Cup Walnuts (optional, for topping)
- 1/2 Cup Berries or fruit of choice (optional, for topping)
Instructions
- Rinse buckwheat well in a fine colander and transfer to Instant Pot.
- Add milk, vanilla, cinnamon, maple syrup or stevia, and raisins. Stir.
- Close lid, making sure the valve is closed. Select “manual” and set it to 5 minutes.
- When cooking has finished and it beeps, allow the cooker to naturally release the pressure. This takes about 20-25 minutes.
- After pressure has fully released, open the lid very carefully. I always do this with a towel just in case!
- Gently stir and scoop into bowls. Add additional milk if desired, along with chopped walnuts and fruit.
- Remainder can be kept in the refrigerator for a couple of days, or place in individual serving containers and freeze for future use.