Buckwheat Porridge with Prunes and Walnuts

This Buckwheat Porridge with Prunes and Walnuts and warming spices like cinnamon, cardamom, and nutmeg is a hearty, healthy, and delicious breakfast idea. If you are a morning porridge person, then you should try this recipe!

Hello, folks! How are you doing? I hope the week has been treating you well, and you are ready for another spring weekend.

Speaking of spring, right now, there’s snow happening outside. That’s right, Canadian spring. I believe many people who live in North America can relate.

So, while the mornings are still chilly, why not have a hearty porridge for breakfast? (But indeed I eat porridge all year round; I just needed to connect two parts of the post somehow!)

Buckwheat for Breakfast?

We eat a lot of buckwheat, but it’s always savoury recipes – sides, main dishes or salads. Just like these Hrechaniks (Ukrainian Buckwheat Croquettes) with Turkey, Mediterranean Buckwheat Salad, and Chicken Mushroom Buckwheat.

As stated, I love porridge. But it is typically oatmeal and sometimes millet. I occasionally have buckwheat (also known as kasha) for breakfast, but it’s a plain dish, with salt and a little butter. A sweet buckwheat porridge, though? It never occurred to me until last year, when someone mentioned it in a comment under one of my posts.

I quickly checked Google for some basic ideas, and that is how the idea to make this variation was born.

Buckwheat Porridge with Prunes and Walnuts

Yes, I know that many folks, especially in North America, are not too familiar with buckwheat, except for buckwheat flour. And I also know that there are so many folks who are skeptical about prunes.

But friends, you must believe me, this recipe is worth giving it a try.

Buckwheat groats have that earthy and slightly nutty flavour that goes so well with walnuts and prunes. In addition, the warming spices such as cinnamon, cardamom, and nutmeg balance out the buckwheat’s earthiness. And just a touch of honey for added sweetness makes everything better.

Please note that this is relatively thick porridge. If you prefer a creamier version, use more liquid. Also, while I used water, I believe milk will be an excellent substitution – and perhaps, even more delicious and rich.

Not a Fan of Buckwheat Though?

Still not convinced that you should try this recipe? Please check other fun ideas:

Irish Cream Oatmeal

Cinnamon Raisin Oatmeal

Blueberry Lavender Oatmeal

Black Sesame Seed Oatmeal (Halloween Black Oatmeal)

Cinnamon Raisin Millet Porridge

I hope you like this hearty and tasty Buckwheat Porridge with Prunes and Walnuts, and you will give it a try soon. If you make it, please let me know in the comment section of this post or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Print

Buckwheat Porridge with Prunes and Walnuts

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Breakfast, PorridgeDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

This Buckwheat Porridge with Prunes and Walnuts and warming spices like cinnamon, cardamom, and nutmeg is a hearty, healthy, and delicious breakfast idea.

Cook Mode

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Ingredients

• 1 cup (165 g) raw buckwheat groats or kasha (I used kasha)– see notes

• 1.2 to 2 cups (355 to 475 ml) water – see notes

• 75-100 g pitted prunes (about 7 large), roughly chopped

• 1/4 tsp. salt

• 1/2 to 1 tsp. cinnamon

• 1/4 tsp. cardamom

• a small pinch of grated nutmeg

• a handful (35-50 g) walnuts, toasted and roughly chopped

• 1 tbsp. (20 g) honey, optional

Directions

• Place the buckwheat groats or kasha in a fine mesh strainer and rinse under cold running water.
  
• Place the buckwheat in a medium-sized saucepan and the water, starting with 1 1/2 cups (have a kettle with hot water to add more as needed). Add the prunes and salt. Bring it to a boil over medium-high heat.
• Reduce the heat and let it simmer for about 15 minutes. Be sure to check the recommended time on the package as it could vary from 12 to 17 minutes or even longer. I prefer my buckwheat slightly al dente, but you can cook it until the desired consistency – just keep an eye on it as it could become mushy quickly. Stir occasionally, as it could stick to the bottom, and also add the remaining 1/2 cup of hot water as needed. As mentioned in the Notes, this is a think version (1:2), if you prefer a creamier version, you will need to increase the amount of liquid (up to 1:3).
• When the porridge is almost ready, stir in the cinnamon, cardamom, and nutmeg, as well as honey. Cook it for another minute or so then turn the heat off. You can serve it right away or cover and let it stay for a few minutes. Try and add more spices or honey if needed. When serving, sprinkle with some chopped walnuts.

Notes

• The normal ratio for a thick buckwheat porridge is 1:2 (buckwheat to water). I suggest starting with 1.5 cups of water, so you would be in control of the desired consistency.
• For a creamier version, you will need to increase the amount of liquid, like 1:11/2 or even 1:3.
• For a rich porridge, you can substitute a part or all the water for milk.
• Buckwheat and kasha are two terms that are used interchangeably. However, “buckwheat” on the label refers to unroasted seeds of the buckwheat plant while kasha refers to buckwheat groats that have been roasted. Both will work in this recipe, but kasha has a more pronounced nutty and earthy flavour. So if you prefer a more subtle flavour, you should go with buckwheat.