Peanut Butter Banana Coconut Baked Buckwheat Porridge


The Healthy Pursuit

I love experimenting with new recipes especially for breakfast because it’s so exciting being able to try something completely new first thing in the morning.

Here’s one of my variations to my classic Banana Blueberry Baked Oatmeal. However, instead of using oats, I have use buckwheat which is a gluten free grain. If you prefer to use oatmeal then that is fine too.

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Peanut Butter Banana Coconut Baked Buckwheat Porridge
1 Serving

1/2c. buckwheat groats (soaked in water overnight)
1/2c. almond coconut milk (or any non dairy milk)
1-2tbsp shredded coconut
2 ripe bananas
1/2tsp. baking powder
1/4tsp. baking soda
1-2tbsp. unsalted peanut butter (or nut butter of choice)

1. Preheat your oven to 180C.
2. Pour out liquid from buckwheat and rinse. Pulverize buckwheat and coconut in a blender/ food processor to form a flour.
3. Add a banana and the milk to the mixture, blend. You should…

View original post 98 more words

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3 thoughts on “Peanut Butter Banana Coconut Baked Buckwheat Porridge

  1. I have never used buckwheat but with all the posts and beautiful pictures you’re posting, I may have to give it a try. Any tips for beginners with buckwheat? I do a lot of gluten free baking and know each flour works a certain way.
    Thanks.

    • Perhaps you could try making buckwheat pancakes or crepes first. It is usually mixed with other types of flours in these recipes. Give it a try and see if you like the texture and flavor 🙂

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