This crispy raspberry oat recipe is still my absolute favorite breakfast. Lately, I have been thinking about changing things up a bit though. A new oat recipe, a smoothie or a buckwheat porridge. And I have a new buckwheat porridge recipe to share! A creamy citrus buckwheat porridge that looks and taste like sunshine in a bowl.
The idea of a creamy buckwheat porridge isn’t something new here on The Green Creator. I remember my first raw creamy buckwheat porridge from 2014. It’s delicious! This recipe variation is much more filling than the version I’m sharing with you today though. In my previous creamy buckwheat recipe the buckwheat groats are soaked (raw) and then blended. In this recipe I’m going to cook the buckwheat groats first before blending it with citrus fruits such as mandarin oranges.
I like to create recipes according to the seasons and citrus fruits are in season right now. Citrus fruits are now not only more easily available, but also very tasteful. Since citrus is in season you can have a wide variety of citrus fruits to work with in this recipe, such as mandarins, oranges, limes, blood oranges, grapefruits, kumquats, pomelos….
If you are a bit bored with your current breakfast situation, this creamy citrus buckwheat porridge is definitely worth a try. I also think I’m personally not a fan of dry and thick porridges, hence the fact why my crispy raspberry oat recipe is still my favorite. If you are anything like me, then this recipe is probably one you will love.
You can make this recipe completely unique to your own taste. You could use millet instead of buckwheat for example. I haven’t tried quinoa or teff yet for example, but I don’t see a reason why that wouldn’t work. Also, the citrus part is something you can experiment with as well. I used a combination of oranges and mandarins for this creamy buckwheat porridge, but feel free to change things up or simplify.
This creamy citrus buckwheat porridge is easy to make the night before. In the morning all you have to do is take your porridge out of the fridge and enjoy your dessert-like breakfast.
Two tips that are totally optional
- You can soak the buckwheat or millet overnight in water. This will cut the cooking time in half.
- If you don’t soak the buckwheat, rinse and drain the buckwheat groats first. Then you can roast the buckwheat in a pan for a couple of minutes until the water evaporates. This method will ensure that the flavor comes out more strongly.
This creamy citrus buckwheat porridge is an amazing breakfast alternative. So fresh and creamy! If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #thegreencreator on Instagram. I’d love to see your delicious creamy buckwheat porridge in action.
Creamy Citrus Buckwheat Porridge
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: breakfast, porridge
- Cuisine: vegan, dairy free, gluten free, vegetarian, plant-based
This creamy citrus buckwheat porridge is everything you can wish for if you don’t like thick and dry porridges. This buckwheat porridge is creamy, yet fresh enough because of the citrus fruits. It’s easy to make the night before so you’ll only need to take it out of the fridge the next day. No need to reheat.
- ½ cup / 90 gr buckwheat groats, rinsed and drained
- 1 cup / 250 ml water to cook the buckwheat
- 1/4 cup/ 50 ml oat milk (other milks will also work such as almond milk)
- 3 mandarins
- juice of one medium sized orange (about 4 tbs)
- 1 tsp vanilla extract
- a splash of lemon juice
- freshly cut mandarins as a topping (optional)
- 2 tbsp hempseeds as a topping (optional)
- to taste: date paste or maple syrup (you can taste how sweet your porridge is with the amount of orange juice and mandarins in this recipe and adjust accordingly). I often use only 1 teaspoon.
- OTHER TOPPING OPTIONS:
- nuts such as chopped pistachios, almonds or walnuts
- pumpkin seeds
- cacao nibs
- almond butter
- If you have time, soak the buckwheat for a few hours or overnight in twice the amount of water. This is totally optional. Rinse the buckwheat. Place buckwheat in a saucepan on low heat. Toast lightly until dry and a bit darker. The roasting is also optional.
- Otherwise: rinse the buckwheat. In a saucepan add water to buckwheat. On medium heat cook for approximately 10 minutes until the buckwheat has doubled in size. Rinse in cold water and drain.
- Add the cooked buckwheat to your blender together with all the other ingredients (except for the toppings) and blend on high speed until smooth. If you can, place the porridge in the fridge for a few hours to thicken up. Serve in a bowl with the toppings of your liking.
You can keep leftovers in the fridge for up to three days.
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