Carrot Cake Buckwheat Breakfast Porridge

Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty.  When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not.  It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw.  this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.

Carrot Cake Buckwheat Breakfast Porridge

Preparation time:  5 minutes *  this time can be less if carrot is grated.

Cooking time:   8 minutes

Total time:  13 minutes

Serves 1 – 2


1/2 cup uncooked buckwheat

1 cup water

1 cup grated carrot

1/4 teaspoon ground cinnamon (you can add a little more if you want)

1/4 teaspoon ground nutmeg

a pinch of ground cloves

1 Tablespoon desiccated coconut

1/4 teaspoon vanilla extract

For the topping:  milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey


On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil.  Then reduce to simmer until cooked.  I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.

Enjoy 🙂

NB*  If you want your porridge warmer, give it a boost in the microwave.


48 thoughts on “Carrot Cake Buckwheat Breakfast Porridge

  1. This sounds so so delicious, Lynne 🙂 And the best part about being a food blogger – if you are not satisfied with the pictures, you get to make it one more time – deliciousness doubled up! 😀

    Liked by 1 person

  2. This looks really good. It is much more fun to eat a breakfast full of a variety of ingredients. Substituting non sweetened soy milk or coconut water/milk for cow’s milk is a good option for those with potential digestive challenges. You could also add a little hemp seed for a quality source of additional fat.

    This is a calorie filled breakfast; one that will likely prevent recurring hunger and sustain one’s appetite until the next appropriate meal time.

    Thumbs up for creativity and QUALITY!! 🙂

    Liked by 1 person

  3. I read “Carrot Cake” then “Porridge” and thought, what an interesting sounding dish. Had to check it out. That is a great mix of ingredients and I’m sure it’s as yummy as you say!
    Thanks for sharing. 🙂

    Liked by 1 person

  4. This sounds WONDERFUL! I love carrot cake sooo much and now I can have it for breakfast–and without the guilt! You’re brilliant, Lynne! Have a great weekend 🙂

    Liked by 1 person

    • Yes, I thoroughly enjoy my grains for breakfast, it is a nice change from the usual. Also, really quick and easy. This really does taste like carrot cake and makes a great breakfast. Thanks Diana, have a great weekend 🙂

      Liked by 1 person

  5. I’ve never used buckwheat, so it’s hard to imagine what it tastes like, but the recipe as a whole sounds delicious. It’s great to have a range of breakfast ideas so I’ll just have to give it a go.

    Liked by 1 person

    • Thanks so much Millie. Buckwheat is a nice alternative to oats. I like mine with a bit of texture. I hope you do give Buckwheat a try, you may be pleasantly surprised and really enjoy it…It has a great healthy touch to it 🙂


    • Paula, thank you 🙂 To be honest, I have no idea what wheatberries taste like or where to find them here. But seriously I am sure you could try this with wheatberries, as it is a grain. I have made this with oats and it was great. 🙂
      Buckwheat over here is found at health stores or any health section in grocery stores. 🙂 x

      Liked by 1 person

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