This creamy Oat-Buckwheat Porridge combines hearty grains with tart red currants, sweet dried mulberries, crunchy sunflower seeds, honey, and cinnamon for a warm and nourishing breakfast.
Published August 21, 2026 · Updated August 27, 2026
Combine the rolled oats, buckwheat flakes, and milk in a small saucepan. Stir well and let the mixture stand briefly. This short soaking period begins softening the grains and helps create a creamier finished porridge.
5 minPlace the saucepan over medium-low heat. Cook gently while stirring regularly to prevent the grains from sticking to the bottom. Once the porridge begins to thicken, stir in most of the red currants and continue cooking until the oats and buckwheat are tender.
8 minTransfer the warm porridge to a bowl. Top with the remaining red currants, dried mulberries, and sunflower seeds. Drizzle with honey and finish with a light sprinkle of cinnamon. Serving Suggestions Serve warm with sliced banana, blueberries, chopped walnuts, almonds, Greek yogurt, or an extra splash of milk.
2 minStore in an airtight container in the refrigerator for up to 2 days. Add a splash of milk when reheating to restore the creamy consistency.
Add additional milk for a thinner porridge. Dried cranberries or raisins can replace mulberries. Toast the sunflower seeds for extra crunch. Frozen red currants can replace fresh ones. Plant-based milk works well for a dairy-free version.
Buckwheat flakes are flattened buckwheat groats that cook quickly, similarly to rolled oats.
Yes. Use unsweetened oat, almond, or soy milk.
Raspberries, blueberries, blackberries, or strawberries are good substitutes.
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