Gingerbread Oatmeal & Buckwheat Porridge

Gingerbread Oatmeal & Buckwheat Porridge

This holiday-ready gingerbread oatmeal and buckwheat porridge is perfect for autumn and winter months. Make a batch quickly in the Instant Pot and eat it all week topped with pears and pecans for a hearty festive breakfast!
Gingerbread is a mix of sweet and spicy. To infuse this porridge with the gingerbread spice profile, I’ve cooked it with cinnamon, ginger, and cloves. Adding homemade gingerbread spice alone is not enough to give this porridge the classic gingerbread flavour though. That’s where molasses and dark brown sugar come in to enhance and bring life to those spices.
Because the toasted buckwheat has such a strong earthy flavour profile, I would not recommend reducing the sugar in this porridge as the sweetener here as it’s key for balancing the gingerbread spices.
Print Recipe
Keywordbuckwheat groats, steel cut oats


  • ¾ Cup Gluten-Free Steel Cut Oats
  • ½ Cup Raw Buckwheat Groats Toasted on The Stove Until Golden and Fragrant
  • Cups Water or Non-Dairy Milk or A Combination if making on the stovetop, dairy milk works
  • 3 Tablespoons Dark Brown Sugar
  • 1 Tablespoon Dark Molasses
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • 3/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Ground Cloves
  • 1/4 Teaspoon Salt
  • For Serving
  • Heavy Cream Milk, Or Non-Dairy Milk
  • Sliced Pear
  • Toasted Pecans
  • Toasted Buckwheat Groats


  • Bring the water or liquid to boil over a medium high heat.
  • Add all of the ingredients and stir well to combine.
  • Reduce the heat to a low simmer.
  • Simmer, stirring occasionally, until most of the water has been absorbed and the porridge is a desired consistency and grains are cooked through, about 30 minutes.
  • If your grains haven't cooked to your liking after the water has mostly been absorbed, add another 2 tablespoons of water at a time, until cooked through.
  • Serve warm with a splash of cream, sliced pears, toasted pecans and buckwheat groats.
  • Store any leftovers in an airtight container in the refrigerator for up to a week. Add a few tablespoons of water to loosen it up while reheating.


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