This Pumpkin Buckwheat Porridge is a delicious, filling breakfast made with whole grains and lots of Fall flavor!
By posting this recipe I’m entering the Make the Switch Recipe Contest. I did not receive compensation for this post but am eligible to win prizes associated with this contest.
Hi Friends!
Did you know that September is Whole Grains Month? If you’ve been reading this blog for any length of time, you know that I’m a big fan of whole grains (hello more protein, fiber, vitamins and minerals than refined grains!), so when Oldways and the Whole Grains Council reached out to ask me to enter their recipe contest and help spread the word about the benefits of whole grains, I jumped at the chance!
For this contest, 16 bloggers were asked to create a recipe starring whole grains to encourage people to add them to their diet. Then the Whole Grains Council shared all 16 recipes on their website to celebrate Whole Grains month, giving the public a chance to vote for their favorites and hopefully inspiring people to try some new whole grains!
While some bloggers chose to revamp a recipe that traditionally uses refined grains, I used this as a chance to explore a whole grain I don’t eat all that often- buckwheat! I wanted to create a breakfast using buckwheat that might encourage people to break away from their typical sugary breakfast cereals and try this instead!
Confession- I developed this recipe back in June when it was not anywhere close to pumpkin time. Might have to make it again now that it’s fall!
Here’s how you make it:
PrintPumpkin Buckwheat Porridge
A warm, hearty, whole grain breakfast that’s perfect for Fall!
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 2 1x
Ingredients
- 1/2 cup buckwheat groats
- 1 cup milk
- 1/2 cup pumpkin puree
- 1/4 – 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 cup chopped apples or banana
- Maple syrup, pumpkin seeds, for topping
Instructions
- Combine all ingredients in a small saucepan.
- Cover and bring to a boil, then crack lid, reduce to simmer and cook for 10 minutes.
- Divide into two bowls and serve warm. Top with maple syrup to reach desired sweetness and pumpkin seeds for a little crunch!
- Porridge will thicken as it sits.
I used apples in mine to double the fall flavor but bananas would also work well to add sweetness! If your porridge gets too thick, just stir in a little extra milk.
I encourage you to head over the check out the rest of the recipe contest entries and vote for the ones that look best to you! CLICK HERE to see all 16 Make the Switch recipe contest entries! Bonus- Once you register and vote, you’re entered into a drawing to win $500!
To entice you, here’s a list of the other recipes in the contest:
- Apple Pie Smoothie
- Barley Risotto with Kale and Squash
- Amaranth Frozen Yogurt Sandwiches
- Lightened Up Stuffed Pepper Casserole
- Grilled Ratatouille Quinoa
- Millet and Lamb Tagine
- Chicken and Farro Whole Grain Empanadas
- Wild Rice and Fall Fruit Salad
- Spiced Jonnycakes with Apple Compote
- Chewy Quinoa Monster Cookies
- Spiced Ginger Citrus Millet
- Amaranth Crab Cakes
- Corn Chowder with Wild Rice
- Baked Spelt RotiniCurried Spelt
Let’s chat:
What’s your favorite whole grain?
Enjoy!
–Lindsay–
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I love Oldways! One of my favorite health and nutrition companies I have followed for a long time. 🙂 One of my favorite whole grains is popcorn. I just made a healthy popcorn recipe on my blog too! Go figure. I love the pumpkin seeds as a topping here.
popcorn is the best!! so easy to make healthy and enjoy for a snack!
Lindsay, this looks great! I love the apple and pumpkin seeds – it makes the dish! Anything pumpkin gets my vote girl! I don’t use buckwheat much either – I’ll be sure to add it to the grocery list once it gets a little colder! Thanks for sharing and good luck in the contest!!
Thanks Sam!
Nice twist on switching up the oats! Favourite wholegrain would have to be pasta…does that count? (let’s pretend it does)
pasta always counts 🙂
You had me at buckwheat! 😉
thought you might like this one 🙂
ooooh I SO need to make this!
peeeeeerfect for fall!!! i love whole grains – say YES to carbs! (whole grain carbs anyway!) 🙂 🙂
you know it, girl! #carblove
(((doesnt pin so she PRINTS :-)))
I have yet to try buckwheat groats and this recipe looks like a perfect way to do it! Good luck in the contest – looks like a winner to me! 🙂
I love buckwheat for breakfast! I make a similar porridge in the winter time and add amaranth to the buckwhear! Thanks for sharing I will try your version this year!
oooh good one. i need to try amaranth too!
That looks so good for these fall-ish mornings! I need to try buckwheat groats- not sure that I’ve cooked with them before, but I love oat groats and the chewier texture. Wish the rest of my family agreed. 🙂
haha keep working on ’em 🙂
I love finding new whole grains, and never thought to use buckwheat at breakfast. Farro is my current obsession!
i’m loving farro also. so darn good.
I love experimenting with new and less common grains… definitely checking out the other recipes too, yours sounds delicious!
Thanks Jess. There are some good ones on the list!
I could use this RIGHT NOW!
That sounds fantastic. I can’t wait for some cooler weather to give it a go!
hope that weather comes soon for you 🙂
Love that you chose buckwheat. The combinations sound soooo yummy!
I am very new to health and fitness in general. I have a hard time figuring out what I need to eat to be healthy, but I know that Whole Grains is certainly one of the things that I need to work on. I am not sure if Oats is considered a whole grain, I hope so! LOL because it’s my favorite at the moment. I think your porridge looks amazing and it sounds so easy. Looking forward to trying it!
★★★★
oats are a great choice! so is this! hope you enjoy both!
steel cuts oatmeal is currently ruling my life!
haven’t had those in a while! that needs to change!
I love buckwheat! I have it raw as a cereal topped with dried fruit, seeds, and nut butter! http://fitfulfocus.com/how-to-make-the-perfect-breakfast-cereal-mmaz-raw-vegan/
oooh gonna have to check that out!
I’m all about the farro right now. Love the addition of pumpkin in this!
i LOVE farro!
I randomly found some buckwheat groats that I had bought in the bulk bins at Whole Foods months ago…so this looks so dreamy! Just voted for you 🙂
woot woot! and thanks for voting!
This looks great Lindsay! I usually stick to oatmeal for breakfast, but this is a good way for me to switch things up. 🙂
I agree. Oatmeal is a fav but this is a fun change!
I just pinned this! I tried making soaked buckwheat over the summer, didn’t love it, but really want to try using it again with this recipe!
I still prefer oats but this is a fun way to change things up!
hope you enjoy!
I just bought some buckwheat groats and had no idea what to do with them until now! Can’t wait to try this. Yay for pumpkin season.
Do you think this would hold up for reheating the next day? Mornings are always a rush for me (I have zero desire to get up any earlier!) + with being 28 weeks pregnant – I find I need to eat right away now!
My go to is usually a bowl of oatmeal, but I recently discovered buckwheat at the top of my pantry and have some left over pumpkin I need to use up staring at me in the fridge – it feels very serendipitous that I came across this recipe!!
haven’t tried it but i imagine it would work. you might want to add a little milk or something in the morning when reheating to thin it out a bit!