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Creamy Citrus Buckwheat Porridge

Creamy Citrus Buckwheat Porridge

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  • Author: The Green Creator
  • 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.
  • nuts such as chopped pistachios, almonds or walnuts
  • pumpkin seeds
  • cacao nibs
  • almond butter


  1. 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.
  2. 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.
  3. 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.