I’ve got another nutritious-and-delicious recipe for all you Nutella lovers out there!
I am a diehard oatmeal fan, but I also love switching things up and enjoying other grain & grain-free alternatives. Here I cooked up some creamy buckwheat porridge and used it to make a super yummy, super satisfying chocolate hazelnut breakfast bowl!
This porridge is thick, creamy, and decadent with that wonderful Nutella-like flavour. Yet it’s free of refined sugar and packed with fibre, protein, and healthy fats, too!
Despite what the name implies, buckwheat is NOT wheat. It is actually a “pseudograin” — a gluten-free seed with grain-like characteristics — that is safe for individuals with Celiac disease and gluten sensitivity. Buckwheat is rich in minerals and antioxidants, as well as fibre and plant-based protein.
Ingredients for 2 servings:
1/2 cup Pocono Cream of Buckwheat cereal (available in Toronto at Summerhill Market or Whole Foods)
1/2 tsp salt
2 cups water
1/2 cup organic full-fat coconut milk (or use additional water if preferred)
1/4 cup unsweetened powdered hazelnut butter (I used PB & Me)
1 to 2 Tbsp raw cacao powder, adjusted to taste
1 Tbsp Further Food chocolate collagen with reishi (omit for vegan)
1 Tbsp Nuzest chocolate protein
2 tsp gelatinized maca powder (optional)
Lakanto monkfruit or Swerve sugar-free confectioners’, or sweetener of choice, adjusted to taste
optional toppings: berries, chopped hazelnuts, dark chocolate pieces (here I used a Giddy Yoyo 72% cacao Moka Crunch bar), grain-free granola, bee pollen, nut butter or Lakanto sugar-free “Suntella”, or toppings of choice
Put water, milk and salt in a medium pot over medium-high heat. Bring to a boil and stir in buckwheat cereal.
Return to boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.
Remove from heat and stir in powdered hazelnut butter, cacao, collagen, protein powder, and maca. Sweeten to taste.
Serve warm with toppings of choice.
Creamy Nutella Buckwheat Porridge can be stored in an airtight container in the fridge for 4 to 5 days. Reheat on the stove with a touch of almond milk or water before serving.