Summer buckwheat porridge

This is a lovely porridge to make as the seasons change and we move into the warmer summer months. Buckwheat is a wholegrain and is rich in dietary fibre and micronutrients. It is also filling and makes an ideal breakfast for both children and adults.

Despite its name, buckwheat is not a member of the wheat family. It is a seed which means it's gluten-free and safe for people with celiac disease and non-coeliac gluten sensitivity to eat*.

Serves 4


200g buckwheat groats (either whole or coarsely ground)

150g hazelnuts

500ml Oat Drink for soaking

2 apples, cored

1 orange, juiced

½ tsp ground cardamom

1 tsp good quality vanilla essence



pomegranate seeds

cacao nibs

coconut flakes


Rinse the buckwheat groats in cold water and place in a bowl with the nuts. Cover with Oat Drink and leave to soak for at least two hours or preferably overnight.

Place all ingredients in a food processor and blend until smooth. You could also use an immersion blender. Add a little more liquid if you need to. You should be able to pour the porridge.

Top the porridge with fresh berries or pomegranate seeds, cacao nibs, coconut flakes, nut butter, honey, yogurt or whatever ingredients you like. This porridge keeps in the fridge for 3-4 days.


* Buckwheat is gluten free however if you suffer from coeliac disease you may want to check it has been processed and packaged in a gluten free environment.