Looking for a nourishing alternative to your usual oat porridge? This protein buckwheat porridge is a warming, satisfying breakfast made with whole buckwheat groats, chia seeds, ground flaxseed, berries, banana and almond butter.
Despite its name, buckwheat is naturally gluten-free and is technically a seed rather than a grain. It provides a good source of fibre, plant compounds and minerals, while the addition of protein powder makes this porridge a more balanced and filling breakfast.
Why you'll love this recipe
Naturally gluten-free
High in protein
Rich in dietary fibre
Contains healthy fats from chia, flax and almond butter
A satisfying breakfast to support fullness
Contains magnesium, manganese, copper and phosphorus
Easy to customise with your favourite toppings
Buckwheat & Gut Health
Buckwheat is a great addition to a varied, fibre-rich diet. Its fibre can help support healthy digestion and regular bowel movements, while providing fuel for beneficial bacteria in the gut.
Buckwheat also contains resistant starch, a type of carbohydrate that can reach the large intestine and be fermented by gut bacteria. This process produces short-chain fatty acids, which play an important role in maintaining a healthy gut environment.
It also contains rutin and other antioxidant plant compounds, adding to the nutritional value of this wholesome breakfast.
Ingredients
Serves 1
½ cup hulled buckwheat (rinsed in water)
1 cup unsweetened almond milk
½ scoop protein powder ( if using an unflavoured option, add in 1 tbsp maple syrup or cacao powder)
1 tbsp ground flaxseed
1 tbsp greek yoghurt
½ cup raspberries
½ banana, sliced
1 tbsp almond butter
½–1 tsp cinnamon
1 tbsp hemp seeds or pumpkin seeds, optional
Method
1. Cook the buckwheat
Add the buckwheat groats and almond milk to a saucepan over medium heat. Bring to a gentle simmer and cook until the buckwheat is tender and has absorbed most of the liquid ( about 10 minutes).
2. Add the fibre and flavour
Stir through the ground flaxseed and cinnamon. Allow to sit for a couple of minutes so the flax can thicken the porridge.
3. Add the protein
Remove from the heat and allow the porridge to cool slightly before stirring through the protein powder. This helps prevent the protein powder from becoming lumpy.
4. Add your toppings
Transfer to a bowl and top with greek yoghurt, raspberries, sliced banana and almond butter. Sprinkle with hemp seeds or pumpkin seeds if using.
Nutrition Focus
This porridge combines protein, fibre, complex carbohydrates and healthy fats to create a balanced breakfast that is both nourishing and satisfying.
The buckwheat and fruit provide carbohydrates and fibre, while chia and flax contribute fibre and healthy fats. Protein powder and almond butter add additional protein to help make this breakfast more substantial.
It contains approximately 30–35 g of protein and 10–12 g of fibre, depending on the protein powder and exact ingredients used.