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3-Step buckwheat porridge is the perfect summer breakfast

Allison Day

No one wants to stand over a hot stove stirring oatmeal first thing in the morning during the summer, and Monday to Friday it’s hard to find the time to do so in the first place. Instead of resorting to prepackaged breakfasts when you dine and dash, or turn to a drive-through option, an overnight muesli that has your refrigerator do all the work for you is a quick, easy and healthy warm weather breakfast solution.

Soaking raw buckwheat groats (a gluten-free whole grain) before blending with oats and yogurt creates a delectably creamy muesli-style cold cereal. The best accompaniment to this is the season’s best produce; berries, peaches and plums all work well to contrast this bowl’s richness. It has the familiar, comforting flavors you trust first thing in the morning while keeping you cool and healthy all summer long.

Raw summer buckwheat porridge

Quick and easy three-step muesli-style porridge for busy mornings featuring the health benefits of whole grains. No heat or cooking is required, making this gluten-free breakfast ideal for the warm summer months. A recipe for less time in the kitchen and more time outdoors.

Serves 2


  • 3/4 cup raw buckwheat groats
  • 3/4 cup water
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt.
  • 1/2 cup plain yogurt
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 2/3 cup large-flake rolled oats
  • Fresh fruit, for serving


Step 1: Combine buckwheat, water, lemon juice and salt and soak

Summer porridge

Soak 3/4 cup buckwheat groats for 5 hours at room temperature with 3/4 cup water, 1 teaspoon lemon juice and 1/4 teaspoon salt.

Step 2: Mix together and chill overnight

Summer porridge

Add to a food processor or blender with 1/2 cup plain yogurt, 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Blend until smooth. Add 2/3 cups large-flake rolled oats and pulse to combine. Transfer to a bowl, cover and chill overnight.

Step 3: Top with fruit and serve chilled

Summer porridge

Divide between two bowls and top with fresh fruit. Serve chilled.

Allison Day is a cookbook author (Whole Bowls, Spring 2016), creator of the vegetarian food blog Yummy Beet, a recipe developer and nutritionist. Stay connected with her on social media: TwitterFacebookInstagramPinterestYouTubeTumblr & Goodreads.

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