Peanut Butter Chocolate Chunk Baked Buckwheat Porridge

Is a description even necessary? Peanut butter... raw chocolate.... for breakfast? Yes please!! It was like eating a giant, fresh-out-of-the-oven peanut butter chocolate chip cookie, the perfect thing to satisfy your sweet tooth while still being completely healthy! No added sugars, full of healthy fats and carbs, gluten free and vegan - this breakfast will keep you going for hours!!



Serves 1


You will need:

• 1/3 cup raw buckwheat groats (soaked overnight and rinsed)
• 1/3 cup plant based milk of choice
• 1 tsp chia seeds
• 1 tbsp 100% peanut butter
• or 2 tbsp peanut flour
• 1/2 banana, mashed 
• save a few slices for the top
• 1/4 tsp baking powder
• 1/2 tsp coconut sugar
• 1 section of your favorite raw chocolate bar

Directions:

I always soak my buckwheat groats overnight in order to provide my body the best and easiest assimilation of nutrients possible. To do this, I place the buckwheat in a bowl and cover it with about 1-2 inches of water, and let it sit overnight. In the morning, the water will look slimy, and you will need to rinse the buckwheat in a strainer VERY well for about one or two minutes. 

Preheat your oven to 375F. Once the buckwheat is drained and rinsed, add it to your food processor and pulse a few times to break up the groats.

In a bowl, combine all ingredients (besides the chocolate and a few banana slices) and stir until well combined. Let this sit for a few minutes so the chia can soak up some liquid and the porridge becomes thick. 

Pour the mixture into a greased baking dish, top with the banana slices and chocolate chunks, and place in your oven for about 20-25 minutes, until the top is golden brown and crispy. Mine was done around 23 minutes. 

Let cool and dig in!!!

Enjoy! :)