Cranberry Buckwheat Porridge
Recipe type: Breakfast
Serves: 2-3 servings
Say goodbye to traditional oatmeal and start your day with a steaming bowl of this super healthy and filling Cranberry Buckwheat Porridge!
  • For the Cranberry Sauce:
  • 2 cups cranberries
  • ¼ cup pomegranate juice or water
  • ½ cup brown sugar
  • For the Porridge:
  • 1 cup soaked and rinsed raw buckwheat (overnight or or for at least an hour)
  • ¼ cup rolled oats
  • 2¼ cups almond milk
  • 3 tbsp. brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • drizzle of milk or cream for serving
  • pepitas and seeds for serving
  1. In a microwave safe bowl, add the cranberries, sugar and pom juice. Loosely cover with saran and cook for 5 minutes. Stir and cook for 3-5 more minutes until berries are tender. Set aside.
  2. In a medium pan, bring the buckwheat, oats, brown sugar, almond milk, cinnamon and salt to a light boil. Cook until most of the liquid is absorbed (about 6-8 minutes), but still creamy as more will absorb when removed from heat.
  3. Spoon into bowls and top with a spoonful of cranberry sauce. Add a swirl of milk or cream and seeds to serve.
  4. Spoon left overs into jars and reheat (add a tbsp. of milk before reheating to make creamy again).
Recipe by This Lil Piglet at