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!
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.