Rosewater & Matcha Buckwheat Porridge

January 25, 2016

I had a bunch of fruit in the fridge, and for the first time in probably 20 years, I re-kindled my relationship with Persimmons. When I was a kid, the ones I remember trying were hot and mushy. Their texture felt a bit like rotten tomatoes but with sugar!! and the fact that we call them KaKa on our side of the world, didn’t help the gulping process at all.
I’m not sure at what point my palette matured, but 20 years later, God they taste heavenly sweet.

Last week, I was walking down the breakfast aisle in the supermarket looking for oats. I noticed a box of buckwheat flakes that intrigued me. I was getting a bit too bored of oats actually, and decided to try this for a switch up. Im not a fan of warm porridge (atleast it’s not cold enough in Qatar to crave warm porridges)! So I thought, why not try a cold version.

So here goes my colorful breakfast bowl for 1:


  • 1/2 cup buckwheat flakes
  • 1 Tbsp Organic Matcha Powder
  • 1 Tbsp Rose Water
  • 1 cup Almond milk
  • 1/4 cup coconut milk (optional)


  • 1 sliced Persimmon
  • 1 sliced Banana
  • Handful of Blueberries
  • Handful mixed nut and dried fruit


  • In a bowl, mix wet ingredients along with Matcha Powder and buckwheat flakes. You will notice the texture of buckwheat will get slightly gloopy and elastic’ish. Thats how its supposed to be. Add more almond milk to set the texture you are looking for.
  • For the toppings, neatly organize them whichever you want, do remember to make it pretty. Because why not and you deserve to eat pretty things.
  • Bon Apettit.
  • Geordie Armani

    I adore rosewater, not used it much in cooking but I use the perfume all the time 🙂

    • we use it a lot in middle eastern cooking and even in savory dishes 🙂 go on give it a try 🙂

  • I have a bottle of rosewater and haven’t use it yet. Also I have not tried buckwheat flakes. What you made here look so yummy

    • It was my first time trying buckwheat flakes and a great change from regular oats. I will say that its slightly more slimey which i didn’t mind. If you add lots of mixed fruits it makes the texture interesting

  • This is exactly my kind of breakfast. Adore the taste of buckwheat although happy to eat warm too. Beautiful photo – feeling hungry now.

    • hmmm… not sure what it would taste like warm, its porridgy as it is, and the addition of fruit makes it so fresh! thanks for the feedback

  • Prachi Grover

    I love anything rose. Love adding it to cookies, icecreams, rice, puddings and so will have to try it out in porridge. This looks really pretty 🙂

    • admin

      We often have Rosewater lurking in the pantry for ages , so i had to put it to good use. The flavor is so subtle but very refreshing indeed 🙂 thanks for passing by

    • let me know how it turns out. We use it in savory dishes too!