Buckwheat Porridge with Cacao and Peanut Butter
Creamy, nutty and deeply comforting, gluten free buckwheat porridge with peanut butter, cacao nibs, coconut cream, nourishing you from the inside out.
If your mornings are calling for something warm, creamy and just a little bit luxurious, this buckwheat porridge delivers in all the right ways. Naturally gluten free and beautifully nutty, buckwheat makes the perfect base for a nourishing breakfast that actually keeps you full. Swirled with rich peanut butter, topped with crunchy cacao nibs and finished with silky coconut cream, this bowl is equal parts comfort food and power breakfast. It’s earthy, chocolatey, creamy and deeply satisfying… the kind of breakfast you’ll crave long after winter ends.
Serving Pairing Suggestions
Fresh banana slices with extra peanut butter drizzle
Stewed cinnamon apples or pears
Fresh raspberries or blueberries for brightness
Toasted coconut flakes and chopped roasted peanuts
A spoonful of berry chia jam
Dark chocolate shavings with flaky sea salt
Espresso or strong black coffee alongside
A turmeric or chai latte for cosy winter vibes
Maple roasted pecans or walnuts
Thick coconut yoghurt layered on top
Fresh strawberries and a drizzle of honey
Sliced dates for natural caramel sweetness
Orange zest for a fresh citrus lift
Hemp seeds or chia seeds for extra nourishment
Warm roasted stone fruit in summer months
A soft boiled egg on the side for added protein
Homemade granola sprinkled over for crunch
Tahini drizzle instead of peanut butter for a nutty twist
Frozen cherries warmed through with vanilla
A little espresso poured over the top affogato-style for breakfast decadence
Need
-
Porridge
- 100 Grams buckwheat groats
- 200 Grams water
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams coconut cream Recipe
- 2 Tablespoons Peanut Butter Recipe
- 30 Grams pure maple syrup
-
Toppings
- 1 Teaspoon cacao nibs per serving BUY
- coconut milk to drizzle Recipe
- 100 Grams almonds slivers, roasted
- pure maple syrup to taste
Do
- 1
Soak the buckwheat in enough water to cover for an hour or more. Drain.
- 2
Place drained buckwheat, water and salt into the Thermomix bowl and cook 15 min/90°C/speed 1.
- 3
Add vanilla to the cooked porridge, coconut milk, peanut butter and maple syrup. Stir with your spatula.
- 4
Serve with toppings of choice.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
