This single-serving chocolate peanut butter buckwheat bowl is a super filling way to start the day! No mushy breakfast porridge here, the buckwheat makes these bowls wonderfully chewy.

Anyone remember Reeses Puff Cereal? When I think back to my childhood, I have a hard time recalling shows that I use to watch, but I do remember all the cereal and toy commercials on Nickelodeon.

Always being a peanut butter lover, the first time I saw the commercial for Reese’s Puffs I had to have a box – “Reese’s for Breakfast?” Absolutely.

This single-serving chocolate peanut butter buckwheat bowl is like a healthier version of that classic cereal. Unlike regular oatmeal, which is more liquidy and mushy, buckwheat porridge is super chewy.

And while I can easily eat two bowls of oatmeal in the morning, I was stuffed after one bowl of this buckwheat porridge. Thanks to all that fiber plus the healthy fats from the peanut butter, this bowl will keep you nice and full until lunch!

Can’t finish in one sitting? It’s also delicious cold out of the fridge later, so you can keep munching later in the day.

What You’ll Need

• Soaked buckwheat groats
• Unsweetened vanilla almond milk
• Pure maple syrup
• Unsweetened cocoa powder
• Pinch of salt
• Vanilla extract
• Natural peanut butter
• Optional fruit for topping

Why Soak Buckwheat?

While it add an extra step, soaking buckwheat groats actually greatly affects the texture, cooking time, and nutrition of them.

Texture: soaked buckwheat, once cooked, ends up with a fluffier texture than if you were to cook them straight out of the package. However, immediately after soaking, the groats will be a bit slimy, so it’s important to rinse them before cooking.

Cooking time: In addition to helping with the texture, soaking starts to soften the groats, helping them to cook faster – which is essential first thing in the morning!

Nutrition: there are two benefits of soaking grains, nutritionally-speaking. The first is that soaking makes them easier to digest as the complex carbohydrate structures in the grain will start to break down. Secondly, soaking also breaks down phytic acid and enzyme inhibitors, making the minerals in the grain easier to digest and absorb.

Step-by-Step Instructions

Step 1: Soak Buckwheat Groats

Rinse raw buckwheat groats then place in a jar or small container – I like using a mason jar. Add enough warm water to cover the groats completely along with and then let soak for at least 6 hours at room temperature. The easiest way, though, is to just soak them overnight.

The next day, or whenever you go to use them, drain out any remaining water and rinse the groats.

Step 2: Cook Soaked Groats

Place rinsed, soaked groats, almond milk, and a pinch of salt in a small saucepan over medium-high heat. Bring to a low boil and then reduce heat to a simmer. Cook for 15 minutes, stirring periodically until groats have softened but are still chewy.

Note: it’s okay if it’s still a little too liquidy, as the buckwheat will continue to soak up the milk as it sits.

Step 3: Add the Good Stuff

Remove cooked buckwheat from heat and stir in vanilla extract, maple syrup and cocoa powder. Taste and adjust flavorings as needed.

Step 4: Serve and Top

Pour buckwheat into a bowl and add peanut butter plus any other toppings of choice. I went with bananas as it felt like a natural choice. Enjoy immediately or store in fridge and eat cold the next day.

Recipe Substitutions

Every ingredient in this recipe can easily be subbed out for one’s that you like more or already have sitting in the pantry or fridge.

Don’t like or have buckwheat? Feel free to sub in steel-cut oats instead; however, cooking time may be closer to 20 minutes. Also, any milk can be used, just be sure to go with an unsweetened option as the sugar can add up fast.

As for the nut butter, feel free to use any that you like! If you’re nut free, sunflower butter works well. I used a crunchy natural peanut butter for even more texture, but as the buckwheat is already so chewy, I might try smooth next time.

As for the maple syrup, I don’t like my breakfasts overly sweet, so I used just a small amount. However, the cocoa powder can be a bit bitter, so be sure to taste and adjust to your preferences. You can also use honey or blended dates in place of the syrup.

Let me know if you try these bowls! Leave a comment below or tag @TheHealthyToast_RD on Instagram.

Print Recipe

Chocolate Peanut Butter Buckwheat Bowl

This single-serving chocolate peanut butter buckwheat bowl is a super filling way to start the day! No mushy breakfast porridge here, the buckwheat makes these bowls wonderfully chewy.

Prep Time6 hrs

Cook Time15 mins

Total Time6 hrs 15 mins

Course: Breakfast

Cuisine: American

Keyword: Buckwheat porridge, Chocoalte peanut butter breakfast bowl

Servings: 1

Calories: 285kcal

Author: Kelli

Ingredients

• ¼ cup soaked buckwheat groats rinsed
• ¾ cup unsweetened vanilla almond milk
• Pinch of salt
• 2-3 teaspoons pure maple syrup
• 1 tablespoon unsweetened cocoa powder
• ⅛ teaspoon vanilla extract
• 1-2 tablespoons peanut butter or other nut butter of choice
• Optional: banana slices or other fruit to top

Instructions

For soaked buckwheat groats:

• Rinse raw buckwheat groats then place in a jar or small container. Add enough warm water to cover the groats completely and then let soak at room temperature for at least 6 hours – I usually just soak mine overnight.
• After soaking, rinse the groats again before using.

For the buckwheat bowl:

• Place rinsed, soaked groats, almond milk, and a pinch of salt in a small saucepan over medium-high heat.
• Bring to a low boil and then reduce heat to a simmer. Cook for 15 minutes, stirring periodically until groats have softened but are still chewy. Note: it’s okay if it’s still a little too liquidy, as the buckwheat will continue to soak up the milk as it sits.
• Remove from heat and stir in vanilla extract, maple syrup and cocoa powder.
• Pour into a bowl and add peanut butter plus any other toppings of choice. Enjoy immediately or store in fridge and eat cold the next day.

Notes

Nutrition for whole recipe (based on 2 tsp maple syrup and 1 tablespoon nut butter): 285 calories, 12 g fat (2 g saturated fat), 43 g carb, 8 g fiber, 11 g sugar, 10 g protein