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Honey drizzled over Buckwheat Baklava Porridge

Baklava Buckwheat Porridge

A unique breakfast option that feels indulgent, but is easy to make. Baklava Buckwheat Porridge is my gluten-free homage to the famous baklava sweet treat, with crunchy candied nuts, warming spices and honey.
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Course: Breakfast
Keyword: Breakfast, Instant Pot, Porridge, Pressure cooker
Prep Time: 5 minutes
Cook Time: 10 minutes
Stovetop version cook time: 20 minutes
Servings: 4

Equipment

  • measuring cups and spoons
  • Large saucepan or pressure cooker/multicooker/Instant Pot
  • Frypan/sautepan
  • Honey drizzler (optional)
  • Serving bowls, spoons

Ingredients

Porridge

  • 1 ¼ cups raw buckwheat groats/grains not kasha
  • 2 ¾ cups water use 3 ¾ cups freshly boiled water for the stovetop version
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ½ teaspoon cooking salt
  • ¼ cup coconut cream or replace the water with another plant milk if you don't like coconut
  • ¼ cup honey can either be mixed in with the porridge or used to drizzle

Candied nuts and garnish

  • 1 cup chopped nuts - walnuts, pistachios, hazelnuts, chopped almonds pecans are also nice, though not traditional
  • 6 teaspoons soft brown sugar
  • 1 pinch cooking salt
  • 4 figs sliced

Instructions

Pressure Cooker/Instant Pot/Multicooker

  • Add all the porridge ingredients except the honey and coconut cream to the inner bowl, secure the lid/close vent and pressure cook on high for 10 minutes then release the vent/pressure immediately.
  • While the porridge is cooking, heat a frypan/skillet on medium-low heat - add the chopped nuts, sugar and salt. Stir for a few minutes until the sugar has melted and coated the nuts then remove from the heat.
  • Once you've removed the lid, stir in the coconut cream and the honey. Alternatively, you can use the honey to drizzle over the top.

Stovetop instructions

  • Add the boiling water, buckwheat groats, spices and salt to a large saucepan or even a stockpot and place over medium-high heat.
    Allow to cook for 15-20 minutes until the groats have softened - keep an eye on the pan because the buckwheat gets quite foamy. Try not to overcook them though as they are great with some bite.
  • While the porridge is cooking, heat a frypan/skillet on medium-low heat - add the chopped nuts, sugar and salt. Stir for a few minutes until the sugar has melted and coated the nuts then remove from the heat.
  • Once you're happy with the texture, stir in the coconut cream and the honey and mix well - or you can reserve the honey to drizzle on top. Adjust with additional hot water if desired. Serve immediately with desired toppings.Store in the fridge for up to 5 days.