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


  • 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
  • teaspoon vanilla extract
  • 1-2 tablespoons peanut butter or other nut butter of choice
  • Optional: banana slices or other fruit to top


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.


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
The Healthy Toast
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