This creamy and versatile buckwheat porridge is an easy and hearty breakfast for the whole family. Nutty and naturally gluten-free buckwheat blended with milk, warming spices, and vanilla is topped with a luscious berry compote that feels so luxurious!
This easy 1-point recipe is packed with satiating protein, nutrients, and antioxidants to keep you full and energized throughout your morning. If you’re looking for more simple Weight Watchers breakfast recipes, give our quinoa breakfast bowl a try!
Why you’ll love this recipe
If you’ve been struggling to find a breakfast meal that ticks all the boxes of healthy, easy to make, and truly delicious, you’re going to love this creamy buckwheat porridge.
- It’s healthy: Buckwheat is a low-glycemic, gluten-free, high-fiber seed rich in protein and antioxidants. Blueberries further amp up the nutrients in this heart-healthy and low-calorie dish worth 1 WW point per serving.
- It’s so versatile: There is no limit to the ways you can customize this dish by mixing up the sweetener, spices, fruits, nuts, seeds, and other favorite toppings.
- It’s fast and easy: The prep work for this recipe is nearly nonexistent, and it only takes 10 minutes to cook both the porridge and compote. Easy to the max!
Servings: 4
Prep time: 5 minutes
Cooking time: 10 minutes
Weight Watchers Points: 1
Ingredients
The ingredients for making buckwheat porridge are minimal and accessible, another great selling point for this breakfast dish. Plus, it’s so versatile! If there’s something you don’t have, you can easily substitute any ingredients outside the buckwheat! (See tips below for substitutions and yummy variations for this recipe.)
For the buckwheat porridge:
- Buckwheat Groats: For optimum digestion, you can soak your buckwheat in water for 2 hours up to overnight. Rinse well after soaking.
- Milk: I like to use almond milk, but any milk will work fine. You can use water instead of milk or do half and half milk and water.
- Sweetener: For this recipe, I used stevia to keep points low.
- Spices: I like a mix of cinnamon, cardamom, and ginger, but you can get creative with your spices! Nutmeg, cloves, allspice, or pumpkin spice are good options.
- Vanilla: A small amount of vanilla adds a nice depth of flavor.
For the berry compote:
- Berries: I used blueberries here, but you can make compote with any berries or fruit you like, frozen or fresh. Strawberries, blackberries, mangoes, and peaches are really nice as well.
- Lemon juice: Lemon juice adds brightness and acidity to balance the sweetness of the berries, elevating this dish.
- A pinch of salt: This further helps balance the sweetness and acidity of the compote.
Substitutions and variations
- Alternate milk: Canned coconut milk will add richness to the porridge. Regular milk, oat milk, almond milk, boxed coconut milk, or water will all work well.
- Alternate sweeteners: You can use keto sugar, coconut sugar, honey, maple syrup, or dates, or opt for brown sugar if that fits your dietary needs.
- Add nuts and seeds: For greater variety in texture and added protein, garnish with slivered almonds, walnut pieces, pumpkin seeds, or hemp seeds.
- Add fruits: Add fresh berries, banana slices, apple slices, or any other fruit when serving your porridge.
- Banana nut variation: Add some nut butter when blending your buckwheat groats and top with banana slices, chopped nuts, and cacao nibs.
- Apple cinnamon variation: In place of berry compote, top with apple butter or cooked apple slices, chopped nuts, and a sprinkle of cinnamon.
- Carrot cake variation: Add shredded carrots and nutmeg to the porridge and top with chopped walnuts and a dollop of Greek yogurt.
How to make buckwheat porridge with berry compote
This porridge comes together fast! You will cook your compote and porridge separately, but both store well in the refrigerator, making it a good option for meal prep. I love making big batches of the compote and using it throughout the week!
Make the buckwheat porridge
- Soak buckwheat (optional): Soaking buckwheat for 2 hours up to overnight can help make them more easily digestible.
- Drain and blend: Rinse and drain the groats (if you soaked them), and quickly blend with the remaining porridge ingredients until smooth.
- Cook the porridge: Add the blended mixture to a saucepan and cook on medium-high heat for about 5 minutes or until it begins to thicken, stirring frequently so it doesn’t burn on the bottom. The porridge will continue to thicken as it cools.
- Garnish and serve: Serve the hot porridge in bowls, garnished with berry compote and any other toppings of choice.
Make the berry compote
- Cook the compote: Add all compote ingredients to a small saucepan and cook over medium-high heat for about 10 minutes or until the fruit starts to break down.
- Mash or blend (optional): For a smoother texture, use a potato masher or immersion blender.
Storage and reheating
- Storage: Store compote and porridge leftovers in separate airtight containers in the fridge for up to 5 days. Leftover compote can also be frozen for up to 2 months.
- Reheating: Reheat porridge over low heat on the stovetop or in the microwave. You will likely have to add extra liquid and stir while reheating.
More Weight Watchers breakfast recipes to try
If you enjoy this easy buckwheat porridge, check out some more of our healthy Weight Watchers-friendly breakfast recipes!
- Weight Watchers Friendly Apple Pancakes
- Turkish Eggs poached over yogurt with garlic lemon sauce
- Weight Watchers Huevos Rancheros
Buckwheat Porridge with Blueberry Compote
Ingredients
For the Buckwheat Porridge
- 1/2 cup Buckwheat Groats, raw
- 2 cups Almond milk, or milk of choice or water
- 1 tsp Stevia, or sweetener of choice, to taste
- 1 tsp Cinnamon
- 1 tsp Cardamom
- 1 tsp Ground ginger
- 1 tsp Vanilla extract
For the Berry Compote
- 2 cups Blueberries, or berries/fruit of choice
- 2 tbsp Lemon juice
- Salt, a pinch
Instructions
Make the Berry Compote
- Cook the compote: Add all compote ingredients to a small saucepan and cook over medium-high heat for about 10 minutes or until the fruit starts to break down.
- Mash or blend (optional): For a smoother texture, use a potato masher or immersion blender.
Make the Buckwheat Porridge
- Soak buckwheat (optional): Soaking buckwheat for 2 hours up to overnight can help make them more easily digestible.
- Drain and blend: Drain the groats (if you soaked them), and quickly blend with the remaining porridge ingredients until smooth.
- Cook the porridge: Add the blended mixture to a saucepan and cook on medium-high heat for about 5 minutes or until it begins to thicken, stirring frequently so it doesn’t burn on the bottom. The porridge will continue to thicken as it cools.
- Garnish and serve: Serve the hot porridge in bowls, garnished with berry compote and any other toppings of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
