Baked Banana Bread Buckwheat Porridge


This is a Banana Bread version of my baked buckwheat porridge, which I topped with banana slices, blueberries, and cacao nibs. After the picture, I smothered in in peanut butter and it was so delicious!

Serves 1

You will need:

  • 1/4 cup Buckwheat Flakes
    • use 1/3 cup oats, if you can tolerate them
  • 1/4 cup milk of choice
    • use 1/3 cup if using oats
  • 1 ripe banana
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • toppings of choice

Directions:

Preheat your oven to 375 degrees. While you wait, place your milk and buckwheat (or oats) in a bowl and let sit for about 10 minutes to soften up. Meanwhile, smash your banana into a puree, saving a few slices for decoration. Combine banana, vanilla, and baking powder with the milk and buckwheat, mixing until well combined. Grease a small baking dish and pour the mixture into it. Add your banana slices, blueberries, and cacao nibs. Place in the oven for about 20-22 minutes, or until the top is crispy. Be sure your dish is not too small, as the baked porridge does rise when cooked. Let cool for a few minutes, pour on the peanut butter and enjoy!

Comments

  1. Could I use the "normal" buckwheat instead of flakes? If you know what I mean?:) idk how it is called in english :D

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    Replies
    1. I know exactly what you mean! I don't see why you couldn't use regular buckwheat groats, since they will soften up when you soak them, but I would be concerned that the porridge won't form a "cake" like texture, since the groats are still whole and can't bind together as well. If you have a food processor, try pulsing the raw groats a few times to break them up! If you try it with regular buckwheat groats, let me know how it turns out! Good luck! :)

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  2. had this for breakfast today, sooo good!

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