Banana, maple & pecan buckwheat porridge

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This banana, maple & pecan buckwheat porridge is such a delicious way to start the day and is completely gluten and grain free too! I find that buckwheat can be a little like quinoa; it can be quite bland on it’s own, but when paired with the right things and prepared in certain ways, it can truly be the base of some absolutely divine tasting dishes. This porridge is sweet, creamy and really filling and makes a pleasant change from my usual oat porridge.

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Porridge is such a wintery breakfast and I tend to get obsessed with it every year without fail! I thought that I would take advantage of this and try and create lots of different exciting variations to share with you, so you can enjoy something a little different every day of the week. I have a few other porridge recipes on the blog already, so be sure to check them out too if you’re looking for some breakfast inspo! I would say this one is good for the mornings when you have a little more time, as buckwheat can take slightly longer to cook.. but trust me, it’s so worth it!

The banana and maple syrup make the dish so amazingly sweet and creamy and your kitchen will smell just divine! Of course, when using maple syrup, I had to pair this with some pecans because.. well aren’t they just the perfect combination? They also add a bit of crunch in there too, which I think is rather nice. I love tucking into this if I know I have a busy day ahead and need lots of fuel to keep me going and paired with a protein shake, it makes a great post-workout brekkie! I used to really fear carbohydrates, but they are extremely important for your body’s health and making sure that you have enough energy to train like a winner!

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Serves 2-

Ingredients:

1/2 cup buckwheat groats

1/2 banana mashed

1 Tbsp maple syrup

Handful of chopped pecans

1 cup oat milk

Sliced banana and more pecans to garnish

Method:

1. Rinse and drain the buckwheat groats and add these into a saucepan along with the oat milk. Cook this on a medium heat until most of the milk has been absorbed and the buckwheat has softened slightly.

2. Add in the mashed banana and maple syrup and continue to cook the porridge, stirring continuously. Finally, stir through the crushed pecans and remove from the heat.

3. Serve into bowls and top with more banana, pecans and a drizzle of maple syrup if you fancy it!

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