Cranberry & Coconut Buckwheat Porridge

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

If a bowl of oatmeal is your go-to breakfast, you’ll enjoy this warm porridge made from buckwheat–a gluten-free, grain-like seed that has a nutty flavor and a soft, chewy texture when cooked. Like oatmeal, buckwheat is high in fiber and protein, and low in fat and cholesterol. In this recipe, it’s simmered in coconut water, then topped with coconut, cranberry and a sprinkle of cinnamon. Good morning to you!

buckwheat porridge with coconut and cranberries

Warm Buckwheat Porridge

Serves 1


1 cup buckwheat
2 cups coconut water
3/4 cup dried cranberries
1/4 cup medium-shredded coconut
1 tsp. ground cinnamon
1/4 tsp. vanilla extract
Hemp milk, for serving


1. In a large pot over medium heat, add buckwheat and coconut water.

2. Bring to a boil then lower heat, and simmer for 20 minutes or until water is absorbed.

3. Remove from heat. Add coconut, cranberries, cinnamon and vanilla extract; mix well to combine.

4. Serve warm with hemp milk.