Banana Buckwheat Pudding

[donotprint] Chocolate and bananas, bananas and chocolate, whatever way you say, look or think about it it’s a sure fire winner every time! It’s a true classic…

The latest creation was 100% inspired by a lady after my own heart who’s been getting a mention since I began the blog a year ago (yes I missed the anniversary of the blog due to it being down last weekend!)

I’m a big fan of buckwheat groats in my overnight oats and served in a bowl as a component of a homemade cereal bowl they’re incredible but for some reason it had never crossed my mind to cook some up for the ultimate grain free breakfast.

Of course Sonia being a genius came up with a fantastic idea which I plan on now trialling with a few other mix ins but this banana buckwheat version really is incredible! As soon as I took that first mouthful I was hooked. Rich chocolate flavour, soft buckwheat groats and creamy luscious banana. The almond milk, banana and cocoa powder forms a thick and creamy sauce enveloping the groats. The cacao nibs are a must…sprinkled on top and stirred through they add the perfect bit of crunch.

Served up with chilled almond milk, the rest of the banana stirred through and garnish with fresh mint and coconut; positively dreamy!!!

How can something so incredible be so healthy? Healthy breakfasts really don’t have to be boring. People (and I’m making a large generalisation here…) think healthy breakfast and they think bland boring porridge. I won’t even get started on the oats but seriously try this banana chocolate buckwheat and healthy breakfasts will become your favourite most exciting delicious meal of the day.

They’re so good you’ll want to have them for lunch and dinner; dare I say it they could easily pose as a dessert! Smile

What’s your favourite banana chocolate recipe? I’d have to go with the banana chocolate crepe from above, that sauce was so dreamy! [/donotprint]

Banana Buckwheat Breakfast Pudding (adapted from The Healthy Foodie)


Servings – 1

Preparation Time – 5 minutes

Cooking Time – 5-7 minutes



  • 1/2 small banana
  • 1 tbsp Dutch unprocessed cocoa powder
  • 125ml (1/2 cup) almond milk
  • 3/4 cup cook buckwheat
  • 1 tbsp cacao nibs
  • 1/2 banana cut in to small chunks


  • 1 tsp cacao nibs
  • Fresh banana slices
  • 3-4 pieces dried chewy banana
  • Mint to garnish
  • 60ml (1/4 cup) almond milk to serve
  • 1/2 tsp desiccated coconut


  1. Blend together cocoa, milk and banana.
  2. Add milk mixture and buckwheat to a pot and heat over a medium heat, stirring until thick and creamy; about 5-7 minutes.
  3. When the buckwheat is cooked, stir threw cacao nibs and banana chunks.
  4. Serve with chilled almond milk, fresh banana and dried on top and an extra sprinkling of cacao nibs. A little sprinkling of coconut is a nice little extra!

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  1. OMG, WOW!

    I just don’t know what to say, Michelle, I am speechless. What an amazing review of my breakfast creation and what incredibly kind words you directed at me here.

    Thank you so very very much, I am really touched, flushed, honored, flattered, name it!

    You are a true star my friend!

    p.s. you so got me craving a bowl of this soooooo bad, now! But I too, want to play around with flavoring and already have a plan for the next batch, so banana chocolate will have to wait! 😉

  2. It ceases to amaze me what wonders a little banana can do! I swear it makes for the creamiest of oats and I absolutely HAVE to have it in my smoothies! I’m not a HUGE chocolate fan (of course, I make exceptions when it comes to chocolate cherry cakes ;)) but this breakfast does look pretty fantastic! I might just have to try a version with peanut flour instead of cocoa…oh yes, PB and banana is where it’s AT!