No ingredients shots for this one, just lots of the end product, cuz it’s so beautiful we can’t help it.

We’ll not lie to you, it is more of a faff than making porridge with oats. Straight out the gate it needs a good soaking, and it takes longer to cook than oats porridge, by two maybe up to three times. But the consensus here is that it’s well worth the little extra love and attention.

We had the maple syrup out ready to pour lavishly over the whole shebang and found it wasn’t needed – it’s that tasty. Ooh, vegan friendly too.

30 mins | serves 2 | easyΒ 


1 cup buckwheat groats, soaked overnight in 3 – 4 times the amount of water, drained and rinsed thoroughly

2.5 cups almond milk

1 cinnamon stick, small

Sweetner of your choice to taste – we used a tbsp and a half of soft brown sugar, you could use honey, maple syrup, whatev’s


2 apples

1 tbsp veg oil

Dried fruits and seeds of your liking – we went with soft figs, sun-dried peaches and pumpkin seeds


Once soaked, drained and rinsed, toast the groats in a dry saucepan for about 2-3 minutes and they release a toasty smell. You’ll need to stir lots to prevent them sticking to the pan. Then add the almond milk and cinnamon stick and bring to a simmer. Simmer gently with a lid on until most of the liquid has been absorbed, stirring occasionally. About 20-25mins.

While that’s happening, slice the apples (you’ll only get the pretty star from the two middle slices hence the need for two apples – eat the rest while you’re waiting for this to cook!). Pan fry in a little oil until golden on both sides, about 5mins or so.

Once porridge consistency, take out the cinnamon and stir in the sugar/sweetner and taste, add more if needed. You’re done, pour into dishes and top with the fruit.

Yummy in the tummy.