Buckwheat and baked bananas for breakfast

Henry VIII, Elvis, Mufasa and Kong. All kings in their own right. Just like breakfast. I know, I know… You’ve heard this message a thousand times before, but it really is the most important meal of the day.

Eating a breakfast rich in complex carbohydrates, protein and healthy fats, wakes up your sluggish metabolism, restores glycogen levels, improves your mood and ability to concentrate, and sets you up for a day of healthy food choices.

There are as many variations on the morning meal theme, as there are countries, cultures and climates. Our family loves whole grain porridges, egg dishes and supercharged smoothies. Here is an easy recipe for a buckwheat and groats porridge, with sticky baked bananas.

DSC_0567 (39 of 43)


Equal parts oat groats and raw buckwheat kernels

Sea salt

3 bananas (ripe, but not too soft)

1 tablespoon lemon juice (about half a lemon)

1/4 heaping teaspoon ground cinnamon

2 teaspoons liquid coconut oil

30 – 40g / 1/4 cup almonds, finely chopped



  1. To improve the overall digestibility and health benefits of the grains, soak both for at least 12 (but up to 24) hours in warm acidulated water (lemon juice or raw apple cider vinegar works well), then rinse. If you would like to take it to another level altogether, allow to sprout in a sprouting jar or covered colander. They are ready to cook as soon as the little tail of germination becomes visible – usually after a day or two. Do not let it grow much longer, as it will not turn into a creamy porridge.
  2. Transfer the grains to a heavy-based saucepan, add just under double the amount of water and a very large pinch of salt. Bring to boil, stirring constantly, then reduce heat and simmer for 30 minutes. Stir occasionally.
  3. While the porridge is cooking, pre-heat the oven to 180°C / 350°F. Slice the bananas into thick (half centimetre) slices and toss gently with the lemon juice, cinnamon, coconut oil and chopped nuts. Spread on an oiled baking tray and bake for 20 to 25 minutes.
  4. With a spatula, carefully scrape the bananas off the tray. The caramelised undersides are what we’re after.
  5. Serve on top of your porridge with delicious nut milks or raw dairy

Note: I usually mix lots of ground nuts and seeds, as well as coconut oil or unpasteurised butter into our porridge to ensure it isn’t a carbohydrate-heavy start to the day.




3 responses to “Buckwheat and baked bananas for breakfast”

  1. Anna Smith says:

    Thanks for posting! I tried this with ripe plantains and it also worked very well.

  2. admin says:

    Great Idea, Anna! And happy you enjoyed it.

  3. free index says:

    very nice post, i certainly love this website, keep on it

Leave a Reply to admin Cancel reply

Your email address will not be published. Required fields are marked *