Buckwheat has a delicious nutty flavor and is very similar in texture to regular oatmeal. It can be enjoyed with added nuts, seeds or any of your other favorite toppings. My favorite way to enjoy it is with full fat coconut milk, stevia and cinnamon! When I make it, I like to make a big batch so that I can store individual portions in the freezer to take out during the week for a delicious breakfast.

If you are curious about the health benefits of buckwheat, it has about 5.5 grams of protein per cup and is a source of potassium, phosphorus and magnesium. It is also high in dietary fiber and vitamin Bs.

This is a great breakfast recipe for anyone who is following the candida diet as it is free of sugar, and rich in candida fighting ingredients such as coconut milk and cinnamon. Buckwheat is also free of gluten, so can be enjoyed by people with celiac disease or anyone who is following a gluten-free diet.

This recipe is also dairy free, vegan, low FODMAP, and elimination diet friendly.

Overhead view of buckwheat porridge in two white ceramic dishes surrounded by cream coloured kitchen clothes, cinnamon sticks and coffee

Products I recommend for this recipe

Recipe ingredient substitutions

Creamy buckwheat hot cereal substitutions: If you aren’t able to find this brand, you can also use raw buckwheat groats which will make a super hearty buckwheat porridge. It will have a little bit of a different texture but will still taste great! Other alternatives to buckwheat are cream of rice, millet and regular oats.

MCT oil substitutions: Instead of MCT Oil, you can also use regular coconut oil, or any other healthy fats.

Full fat coconut milk substitutions: Instead of full fat coconut milk, you can use any other type of non-dairy milk including almond milk, cashew milk, oat milk, etc.

Cinnamon substitutions: Instead of cinnamon, you can use other seasonings much as cloves, nutmeg, allspice etc. Or you could get crazy and add some cacao powder to make it a chocolate buckwheat porridge!

Stevia powder substitutions: Instead of using stevia powder which is not always available in grocery stores, you can also use liquid stevia drops (which also come in a lot of different flavors!) or a granulated sugar alternative such as Swerve. If you do okay with a bit of sugar, you can also add a bit of pure maple syrup.

Close up view of buckwheat porridge in a white ceramic dish placed next to two coffee cups and a cinnamon stick

Dietary modifications

Make this recipe lower calorie:  Make this recipe lower calorie by swapping out the full fat canned coconut milk for a light canned coconut milk. Or if you buy the unsweetened coconut milk in the tetra pak container, it is generally very low in calories. You can also omit or reduce the MCT oil from this recipe.

Make this recipe lower oxalate: Instead of using creamy buckwheat cereal, you can swap it out for cream of rice, or even whole white rice to make it sort of like a rice pudding. Millet could also be swapped out as a medium oxalate alternative to buckwheat which is high oxalate. Reduce the amount of cinnamon in half or omit altogether. 

Make this recipe lower histamine:  Omit the cinnamon. All other ingredients are low histamine.

Recipe pairings

The nice thing about breakfast porridge is that you can add all kinds of different flavors and toppings to jazz it up. Consider adding:

  • chia seeds
  • hemp seeds
  • sunflower seeds
  • almond butter, peanut butter, cashew butter or other nut butters
  • fresh fruit like apples or berries
  • vanilla extract
  • raw honey, brown sugar or a drizzle of maple syrup
  • any kind of plant-based milk

Storage tips

Store each individual serving in an airtight container in the fridge for up to 1 week, or freeze for much longer.

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Overhead view of buckwheat porridge in a white ceramic disk surrounded by cream coloured kitchen clothes

Coconut & Cinnamon Buckwheat Porridge Recipe (Candida Diet)

Tara Klippert
A great breakfast recipe for the candida diet because it's sugar free and rich in candida fighting ingredients such as coconut milk and cinnamon.
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

Instructions
 

  • On the stove in a medium to large sized pot, bring your water and salt to a boil on medium-high heat.
  • Once your water has boiled, add the MCT oil as well as the dry buckwheat cereal (or buckwheat groats).
  • Reduce the heat to low-medium heat and cook uncovered for roughly 10 minutes, stirring often.
  • Once your creamy buckwheat porridge is cooked, turn off the heat and add your coconut cream, cinnamon and stevia powder or liquid.
  • Allow your porridge to cool down and distribute into 6 different airtight containers. These will last up to 1 week in the fridge or much longer in the freezer.

Video

Notes

Above in the blog post I provide recipe ingredient substitutions, dietary modifications, storage tips and recipe pairing ideas.

Nutrition

Calories: 250kcalCarbohydrates: 37gProtein: 4gFat: 9.5gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0gCholesterol: 0mgSodium: 199mgPotassium: 4mgFiber: 2.5g
Keyword candida diet, dairy free, gluten free, grain free, Low FODMAP, nut free, soy free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.