June 10, 2014

‘banoffee’ buckwheat porridge

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Winter has arrived with a scattering of rain but judging by the warmth of the last week you’d be forgiven for thinking otherwise. The seasons are rather strange here in Western Australia.  The warmer months, which are excessively hot, seem to drag on f.o.r.e.v.e.r and a day while the cooler months that are over in the blink of an eye have ‘chill factor zero’ days that are somewhat few and far between.  Talk about being ripped off!  Give me hail and a bit of snow…..please?   I want to hibernate for a week at least.

Despite what the mercury shows, porridge is on pretty high rotation in these parts.  It’s only been in the last six months or so that I have started venturing away from traditional oat porridge in favour of other nutritious grains and while I enjoyed a bowl of porridge before I am well and truly head over heels for it now!

This banoffee buckwheat porridge, because who doesn’t love a dessert inspired breakfast, was inspired by Kelly’s creamy spiced version that we had a few weeks ago and fills the gap quite nicely with it’s nutty, creamy texture and subtly sweet fruity taste.  Buckwheat does require a little forethought with soaking the groats overnight but the end result is so satisfying that it is well worth the effort. 
Banoffee buckwheat porridge – serves 3-4

Ingredients: (porridge)
1 cup buckwheat groats – soaked in water with a Tbsp of apple cider vinegar overnight
1 cup coconut milk/cream
1/4 cup water
2 tsp coconut oil
1 tsp vanilla
2-4 fresh dates – depending on sweet preference, chopped finely
1 tsp cinnamon
pinch salt
2 bananas – one mashed, one sliced
small handful of chopped walnuts/nuts of choice

Ingredients: (caramel sauce)
1/4 cup coconut milk/cream
2 Tbsp rice syrup/honey
1 Tbsp coconut oil

Rinse off the buckwheat groats and place them into a pot with the remaining porridge ingredients (except the banana and nuts) and simmer gently over a medium heat for approximately 20 minutes, stirring occasionally.  Once all the liquid has been absorbed, stir through the mashed banana and heat another minute or two.

While the porridge is cooking place the caramel sauce ingredients into a small pot and over a low heat simmer gently for 3-4 minutes, stirring often.

Place porridge into bowls, drizzle with caramel sauce then top with sliced banana and chopped nuts.

- be adventurous and use this recipe as a starting point for other flavour combinations
- store any remaining caramel sauce in a small jar in the fridge for a few days, heating through before using



  1. That sounds awesome! Love the flavors in here, banana toffee sounds like a great flavor for buckwheat. :)

    1. Hi June, thank you for stopping by. The flavours work so beautifully together here, would love to hear from you if you decide to make it :)
      Tammi x


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