Buckwheat Breakfast Porridge with Prunes and Walnuts

Buckwheat Porridge with Prunes and Walnuts is a hearty, warming breakfast made with tender buckwheat groats, naturally sweet prunes, toasted walnuts, and fragrant spices like cinnamon and cardamom. This nourishing bowl is wholesome, comforting, and perfect for cooler mornings.

Hey, folks! Today I’m sharing one of those breakfasts that feels both rustic and cozy at the same time. It’s simple, nourishing, and surprisingly satisfying without being heavy. So, let’s dive into this Buckwheat Porridge with Prunes and Walnuts.

Buckwheat vs Kasha – What’s the Difference?

The terms buckwheat and kasha are often used interchangeably, but there is a small difference. Buckwheat usually refers to the raw, unroasted groats. Kasha, on the other hand, is buckwheat that has been roasted.

Both work beautifully in this recipe. However, kasha has a deeper, nuttier, and more earthy flavour, while raw buckwheat tastes milder and slightly softer. So if you prefer a subtle flavour, choose raw buckwheat. If you enjoy a more pronounced, toasty note, go with kasha.

Why You’ll Love This Buckwheat Breakfast Porridge

• Naturally sweet. Prunes add gentle sweetness without relying heavily on added sugar.
• Warm and aromatic. Cinnamon, cardamom, and nutmeg create a cozy, comforting flavour profile.
• Hearty yet wholesome. Buckwheat is rich in fibre and protein, making this breakfast satisfying and nourishing.
• Flexible texture. You can keep it thick and rustic or adjust the liquid for a creamier bowl.
• Easy to customise. Swap honey for maple syrup, add milk instead of water, or stir in extra spices.

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.

Ingredients You’ll Need for This Buckwheat Porridge

To make this Buckwheat Porridge with Prunes and Walnuts, you’ll need simple pantry ingredients that come together beautifully.

• Buckwheat groats or kasha. The base of the porridge. Kasha gives a deeper roasted flavour, while raw buckwheat is milder.
• Water. Controls the consistency. Start conservatively and adjust as needed.
• Pitted prunes. Provide natural sweetness and a soft, chewy texture.
• Salt. Enhances the overall flavour.
• Cinnamon. Adds warmth and comfort.
• Cardamom. Brings subtle floral and citrus notes.
• Nutmeg. A tiny pinch adds extra warmth and complexity.
• Walnuts. Toasted for crunch and nutty depth.
• Honey (optional). For additional sweetness if desired.

Possible Additions and Variations

• Substitute part or all of the water with milk for a richer porridge.
• Add maple syrup instead of honey.
• Stir in orange zest for a brighter flavour.
• Top with yogurt or a splash of cream.
• Add dried cranberries or chopped dates for variety.

How to Make Buckwheat Porridge with Prunes and Walnuts

To make this Buckwheat Porridge with Prunes and Walnuts, start by rinsing the buckwheat under cold water. Then transfer it to a saucepan with water, chopped prunes, and salt. Bring to a boil, reduce the heat, and simmer gently until tender, stirring occasionally and adding a little hot water if needed. Once nearly cooked, stir in the spices and honey, cook briefly, and remove from heat. Let it sit for a few minutes, then serve topped with toasted walnuts.

Not a Fan of Buckwheat Though?

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

• Cracked Wheat Porridge with Raisins and Cinnamon
• Cinnamon Raisin Millet Porridge
• 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 Buckwheat Breakfast Porridge with Prunes and Walnuts, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below, 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: Healthy and Indulgent BreakfastsDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

This buckwheat breakfast porridge with prunes, walnuts, cinnamon, and cardamom is warm, nourishing, and naturally sweet.

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.