A creamy, healthy & delicious breakfast porridge to start your day!

Buckwheat has a well-balanced assortment of essential and non-essential amino acids and is considered a superior source of protein when compared to wheat, millet and rice. It contains no gluten and is therefore safe for people with gluten allergy or celiac disease.

We used chocolate & mango as a topping for this recipe but you can mess around with any toppings you have at home. Switch it up for more variety!



    1 Serving

  • ½ cup cooked or soaked buckwheat groats
  • ½ cups almond milk (or water)
  • 1 ripe banana
  • 2 dates
  • ½ mango
  • ½ tsp black sesame seeds
  • ½ tsp cinnamon
  • a few pieces of dark chocolate (we use 99 % cacao content)
  • optional: 1 tsp agave syrup


  1. Cook cooked/soaked buckwheat, sliced banana & dates, cinnamon and almond milk in a pot for 2-3 minutes. Add more milk (or water) if the buckwheat runs out of liquid.
  2. Remove from heat, top with chocolate pieces, sliced mango & sesame seeds. If you prefer it slighty sweeter, drizzle with agave syrup.
  3. Enjoy!