Holy mother of pearls, this is such an amazing breakfast.  To think that as a child I would have never eaten porridge (vegemite on toast was the staple diet!) and referred to more so as “Nanna Food” because you don’t need any teeth to eat it…followed by the next excuse in the height of my crazy diet years “oh no!  Carbs!!  The devil!!”  Thank God though, for getting rid of the scales, kicking the dieting and diet thinking and

allowing myself to eat such amazing food because, dam it is good.  And unless the weather is stifling hot, I could probably actually eat this all year round.  Now this recipe is with buckwheat – a gluten free substitute for porridge (buckwheat is actually not a grain, but it is a fruit seed related to rhubarb and sorrel) but I chop and change between buckwheat and rolled oats.  Simply just depending on what I feel like buying at the time as I do not have any gluten sensitivity (In other words – I just open up my ears and listen to what my body feels like at the time!).

So ladies, get out your wooden spoons and make sure to whip this up in the kitchen!  (But don’t whip it too much – been there, done that before and a bowl of glug because you where dancing too much while stirring is an epic porridge failure!)



  • ¼ cup Creamy Buckwheat whole grain hot cereal or Rolled Oats

  • ¼ teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • ½ cup filtered water

  • 1-2 cups organic almond milk (may use any milk of your choice)

  • Pinch of Himalayan Crystal Salt

Blueberry Compote

  •  Handful of frozen blueberries
  • 1-2 teaspoons rice malt syrup (you can get this at your health food store.  If not, just use honey)

  • ¼ teaspoon ground cinnamon

  • 2-3 tablespoons of filtered water

Additional Toppings

  • Cacao nibs

  • Almond Nut Butter (this is a MUST!!! Soo good!)

  • Honey or maple syrup

  • Any toppings of your choice – Fresh fruit, berries, nuts, seeds, raw honey, coconut etc.  I myself love to add in walnuts


  1. For the creamy buckwheat porridge. In a small saucepan, bring the filtered water, almond milk and a pinch of Himalayan crystal salt to a boil. Add in the porridge, cinnamon and vanilla; reduce to medium heat, cover slightly and cook for about 10-12 minutes; stirring occasionally and adding more milk if you wish.

  2. For the blueberry compote. Combine the ingredients in a small saucepan and simmer on medium heat for about 8-10 minutes.

  3. Serve the creamy buckwheat in a bowl topped with the blueberry compote and any additional toppings of your choice. Here we’ve served ours with organic ABC (Almond, Brazil Nut, Cashew) Nut Butter, cacao nibs and Manuka honey.