Print Recipe

Buckwheat Porridge with Strawberry Compote

Servings: 4


  • 3/4 cup Bob's Red Mill Buckwheat Cereal
  • 2.5 cups boxed coconut milk (or other plant milk)
  • 2 tbsp Miyoko's vegan butter or refined coconut oil
  • 2 tbsp maple syrup
  • 1 tsp ground ginger
  • 1/2 tsp cinnamon

Strawberry Compote

  • 2 cups strawberries (fresh or frozen)
  • 1 tbsp maple syrup
  • 1 squeeze fresh lemon optional


  • 1 dollop coconut or almond yogurt
  • nuts and seeds


Buckwheat Porridge

  • Combine the coconut milk, buckwheat cereal, and salt in a pot. Bring to a boil.
  • Reduce to the lowest setting and continue to cook for 8-10 minutes, stirring often.
  • Meanwhile, begin your strawberry compote. Combine strawberries, maple syrup, and a squeeze of lemon in a small pan. Bring to a boil.
  • Reduce the heat and continue to simmer for ~3 minutes, or until the mixture has thickened. If using frozen strawberries, this may take a bit longer because of the water content.
  • Once your porridge is cooked through, stir in cinnamon, ginger, maple syrup and vegan butter or coconut oil.
  • Divide the porridge between 3 or 4 bowls (depending on how hungry you are) and top with strawberry compote, a dollop of plant-based yogurt and your choice nuts or seeds (pecan, flax, etc.). Enjoy!