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Creamy cacao buckwheat porridge with blueberry nicecream

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Do you have a go-to breakfast for warm summer mornings? Well, wheter you do or are still on the hunt, chances are quite good that this creamy cacao buckwheat porridge might become your (new) favorite thing to enjoy first in the day!

I have to admit, when I first tried buckwheat it was not love at first sight at all. In fact I thought it tasted bland and very “green”. And on top of that one of my first encounters with this grain like seed was in form of a beet porridge. Now I know that even this combination as sweet dish tastes delicious, but sadly back then I didn’t add anything that would make it sweet like banana or syrup. Yes, my appreciation for buckwheat was kept within limits.

bowl with blue rim and white speckles filled with the creamy cacao buckwheat porridge and blueberry nicecream. There is also a drizzle of tahini on the ground as well as a spoon with tahini. Plus there is a lilac branch and tiny purple flowers as decoration on top of the porridge.

But now? A completely different story. I love baking with buckwheat flour, having cooked buckwheat as side or-like here- make the best, creamiest cold porridge. Mostly because I genuinly enjoy its earthy, nutty flavor. But partly also as it is native to my home country and does not come from far away. Plus it can be enjoyed by friends/family members with coeliac disease or a gluten intolerance as it happens to be naturally free from gluten!

About this creamy cacao buckwheat porridge

I am sure you have seen this method for preparing buckwheat porridge quite a few times: raw buckwheat groats are blended with some milk until it reaches a creamy and thick consistency. Then all you need to do is spoon it into a bowl and eat it with fresh fruit and your favorite toppings.

Bowl with blue rim and white speckles and a spoon. The bowl is filled with creamy cacao buckwheat porridge and blueberry nice cream. There is also a drizzle of tahini on the ground as well as a spoon with tahini. Plus there is a lilac branch and tiny purple flowers as decoration on top of the porridge.

This chocolate version is rich and creamy and so thick you could stick a spoon into it and it would still stand straight. In addition to being gluten free it is also packed with quite a decent amount of protein, since I used chocolate protein powder and soy yogurt. But of course you can use any kind you like. And if you should not have any protein powder, dont worry Ive got you covered! Just swap it with more cacao plus a large (medjool) date.

One more thing I need to mention is that you should prepare the cacao porridge (base) the night before, as it will thicken in the fridge. You can either quick soak the buckwheat groats in hot water for 30 minutes or 4+hours.

Hand spooning something off the creamy cacao buckwheat porridge with blueberry nicecream. There is also a drizzle of tahini on the ground as well as a spoon with tahini. Plus there is a lilac branch and tiny purple flowers as decoration on top of the porridge.

I hope you enjoy and wish you a beautiful morning!

ALL THE BEST

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Creamy buckwheat porridge with blueberry nicecream

This creamy buckwheat porridge is perfect for warm summer mornings when you want something refreshing but also dessert like for breakfast. It is creamy and thick and the nicecream creates the perfect cool down effect. Plus it is vegan and naturally gluten free!
Course Breakfast
Keyword breakfast, gluten free, nut free, oil free, vegan
Servings 1

Ingredients

buckwheat cacao "porridge"

  • 1/3 Cup (60g) raw buckwheat groats quick soaked in hot water for 30 minutes or for 4+ hours
  • 1/3 Cup yogurt of choice (I used soy)
  • 1 Tbsp cacao powder
  • 2 Tbsp (vegan) chocolate protein powder
  • 1-2 Medjool dates (soaked) or Tbsp liquid sweetener (optional)*

"Nicecream"

  • 1 large hanful frozen blueberries
  • 1 frozen banana

to assemble

  • around 2/3 Cup more yogurt
  • more blueberries
  • favorite toppings (nut/seed butter/ nuts, granola…)

Instructions

  • Drain the soaked buckwheat and add to a blender alongside the rest of the ingredients for the porridge. Blend everything until it is well combined and a smooth, creamy consistency forms.
  • Let sit in a glass in the fridge overnight. You could also skip this step and use the porridge straightaway, however it will not be as thick then!
  • In the morning, take the banana and blueberries out of the freezer and let thaw for around 5 minutes. Then blend until creamy, like a soft serve.
  • Assemble your breakfast bowl: Add the cacao porridge and yogurt into a bowl and spoon the nicecream on top. Serve with your favorite toppings and enjoy!

Notes

*I personally find the porridge to be sweet enough with just the protein powder and the toppings. However, we all have different tastes, so you may want to add a bit more sweetness.

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