I have been making this berry buckwheat porridge in my Thermomix for a few weeks now and it has become a regular addition to my breakfast menu. I have also included the stove top method as well.

Berry Buckwheat Porridge

  • Author: Vanessa Vickery
  • Prep Time: 2 minutes
  • Cook Time: 25 minutes
  • Total Time: 27 minutes
  • Yield: Serves 1 - 2


  • 100 grams raw buckwheat
  • 400 grams almond milk or your preferred milk (or you could a combination of water and milk)
  • 1 tablespoon pure maple syrup (rice malt syrup or raw honey would also work)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (or 1 drop cinnamon essential oil*)


  • 1/4 cup blueberries (fresh or frozen)
  • 1/4 cup raspberries (fresh or frozen)
  • Optional – Handful raw cashews (or your favourite nut)
  • Optional – 2 teaspoons chia seeds


  1. Rinse the buckwheat and add to the thermomix mix along with the milk, maple syrup, vanilla extract and ground cinnamon. Cook for 25 minutes on 90 degrees / speed 2 (reverse)
  2. Pour into your bowl(s) and add the berries, cashews and chia seeds and enjoy


If you are using cinnamon essential oil instead of ground cinnamon, then add it after the buckwheat porridge has cooked. You could either add it to the Thermomix bowl and use the stir setting for 10 seconds or mix through with a spoon before pouring into the bowl(s)