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Chai Spiced Buckwheat Porridge with Maple Roasted Pears

Chai Spiced Buckwheat Porridge with Maple Roasted Pears

Nutty and caramel flavoured buckwheat porridge delicately spiced with milky chai tea and topped with maple baked pears. A comforting and healthy breakfast that requires only 5 minutes cooking in the morning.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author My Little Larder



  • 1 cup buckwheat groats

Chai Tea:

  • 3/4 cups water
  • 3 thin slices fresh ginger
  • 4 green cardamom pods, crushed crushed
  • 1 cinnamon stick
  • 1 piece star anise
  • 3 whole cloves
  • 5 whole black peppercorns
  • 5 fennel seeds
  • 1 vanilla pod (split or 1 tsp vanilla paste
  • 2 cups full-fat milk (or any milk of your choice if dairy free or vegan)
  • 3 tsp loose large black tea leaves (or 2 tea bags)

Maple Roasted Pears:

  • 4 small pears (e.g. winter nelis, beurre bosc, corella)
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1 vanilla pod (split) or 1 tsp vanilla paste
  • piece of orange rind


For the buckwheat, the night before:

  1. Cover buckwheat with water and leave to soak overnight (minimum of 1 hour, optimum 7-8 hours but up to 12 hours is fine, they will just get a mushier the longer you leave them but the mushiness is quite nice).

The night before, or the next morning make the pears:

  1. Preheat oven to 200C/400F on fan bake.

    In a small bowl combine maple syrup, 1/2 cup water and 1 tsp vanilla paste. Halve and peel pears. Arrange pears cut side up in a baking dish with the orange peel. Pour over maple syrup mixture and cover dish with foil or a lid. Place in oven and bake for 30 min then remove the foil or lid and bake for another 15 min uncovered.

    Remove from oven and set aside, ensure you keep the pears and the syrup. If you are short on time you can make the pears the night before, keep in the fridge overnight then reheat in the morning. Alternatively, if time permits, you can make the pears in the morning.

The next morning, make the chai tea:

  1. In a small saucepan combine water and spices, excluding vanilla. Bring to the boil then lower the heat and simmer for about 3 minutes. Add the milk and tea leaves, bring back to a simmer then remove from the heat and allow to steep while you toast your buckwheat.

Make the buckwheat porridge:

  1. Drain buckwheat and rinse, then drain again really well. Place in a dry medium saucepan over medium-high heat. Toast for about 3 minutes until the groats are starting to smell toasted. Place a fine mesh sieve over the saucepan and pour the spiced milk tea into the buckwheat. Cook for 3-5 minutes stirring regularly until the has started to thicken a little. Note that buckwheat porridge is not like normal porridge in that it doesn’t thicken like a normal porridge and remains very loose, almost like the consistency of your morning cereal and milk.

    Divide porridge between 4 serving bowls. Top each bowl with two pear halves, a drizzle of syrup, and some yoghurt, if desired. Serve immediately.