Cranberry & Coconut Buckwheat Porridge

If a bowl of oatmeal is your go-to breakfast, you’ll enjoy this warm porridge made from buckwheat–a gluten-free, grain-like seed that has a nutty flavor and a soft, chewy texture when cooked. Like oatmeal, buckwheat is high in fiber and protein, and low in fat and cholesterol. In this recipe, it’s simmered in coconut water, then topped with coconut, cranberry and a sprinkle of cinnamon. Good morning to you!

buckwheat porridge with coconut and cranberries

Warm Buckwheat Porridge

Serves 1


1 cup buckwheat
2 cups coconut water
3/4 cup dried cranberries
1/4 cup medium-shredded coconut
1 tsp. ground cinnamon
1/4 tsp. vanilla extract
Hemp milk, for serving


1. In a large pot over medium heat, add buckwheat and coconut water.

2. Bring to a boil then lower heat, and simmer for 20 minutes or until water is absorbed.

3. Remove from heat. Add coconut, cranberries, cinnamon and vanilla extract; mix well to combine.

4. Serve warm with hemp milk.


About Amie Valpone

Amie Valpone, HHC, AADP is the Editor-in-Chief of; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food.

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