Description
This delicious chocolate-buckwheat porridge with caramelized bananas will become your new favorite breakfast! It’s easy to make, so chocolatey and also full of good nutrients.
Ingredients
Scale
- 3/4 cup buckwheat groats (150 g), soaked in water overnight
- 2 1/2 tbsp dutch cocoa powder
- 1 cup oat or almond milk
- 2 tbsp maple syrup
- 1 pinch of salt ((optional))
- 1–2 bananas, sliced
- 1 tbsp coconut oil*
- 1 tsp maple syrup
Instructions
- Drain the soaked buckwheat and transfer to a pot.
- Add oat milk, cocoa powder, 2 tbsp maple syrup and salt. Stir and bring to a boil.
- Cook for about 15 min on low to medium heat and stir from time to time. Add a few more splashes of oat milk, if you prefer a more liquidy porrdige.
- In the meantime, heat up the coconut oil in a pan, and fry the banana slices from both sides for about 1-2 min. Add the tsp aple syrup, cook for just a bit more and remove from the heat.
- Ladle the buckwheat porrdige into two bowls and add the caramelized bananas and/or other toppings you like (e.g. peanuts, peanut butter, strawberries, raisins).
Notes
*if you don’t cook with oil, you can simply omit it. Just make sure you use a non-stick pan to cook the bananas.
- Prep Time: 5 minutes
- Cook Time: 15 minutes