Creamy Banana Buckwheat Porridge


Before I tell you all about this amazing recipe, I have some huge and really exciting news to share! I don’t know how many of you have read the about me section of the blog but if you have then you’ll know that I first started eating in this really clean way to try and heal a chronic illness. Over the last eighteen months I have been getting better and better and finally a month ago something clicked and guess what… it seems that I’m actually better again! All of my symptoms have disappeared, I’ve come off every single one of my medications and I just feel amazing! Even when I caught flu this week none of my symptoms came back, when they would normally have been at their absolute worst. It’s just unbelievable, I’ve gone from not being able to stand for even 10 minutes to running around for 12 hours straight with energy to spare! This was an illness I thought I would be battling my whole life, taking medication forever and constantly struggling to keep up with everyone else, but through the incredibly power of food I really have healed myself and I just had to share my excitement about this with you! Food is the most incredible medicine ever and I feel so grateful to have found a way through this illness, so thank you all for supporting the blog as it really has been the best incentive to keep going and get to this point now!

Anyways moving on to this week’s recipe though! This week for me has been all about warming comfort foods as the weather gets colder and flu season moves in, so I’ve been experimenting with different types of winter porridges and this creamy banana buckwheat porridge with cinnamon, homemade almond milk and fresh berries was my favourite. It really is so delicious and it makes you feel so amazing, super light and energetic yet perfectly satisfied and full. The trick about cooking porridge is adding all the delicious ingredients at the begining so that as the buckwheat groats cook and expand they absorb all the amazing flavours making the final bowl a million times more flavoursome than if you add them at the end. I love stirring in manuka honey, slices of banana and ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then add almond milk for extra creaminess before stirring in some almond butter and baobab at the end. I add the baobab powder for a sweet fruity flavour and to get in some extra vitamin C, as it’s such a rich source of the immune-boosting vitamin – much richer than things like oranges, so it’s great for winter. A bowl of this is such an amazingly healthy way to start your day too, you’ll be getting lots of energising plant protein from the almond milk and almond butter, as well as lots of potassium from the banana, anti-inflammatory goodness from the honey, buckets of vitamin C from the baobab and lots of magnesium from the buckwheat, while the cinnamon will be working to regulate and stabilise your blood sugar to keep your energy levels, and therefore your mood, perfectly stable and happy. There’s so much fibre in each bowl of this too, which means that the energy will be released slowly throughout the morning so you won’t feel hungry for hours. The whole thing is also totally gluten free and grain free, so unlike oat porridge it will make everyone feel amazing no matter how many allergies they have, it’s really easy to make too and any adjustment of milk, toppings works perfectly! I love adding raisins, berries, banana slices, chia seeds, crushed hazelnuts and dried fruit.


Serves 2

– 1 cup of buckwheat grouts (200g)

– 2 cups of homemade almond milk (500ml)

– 1 cup of water (250ml)

– 2 ripe bananas

– 1 tablespoon of manuka honey (or pure maple syrup if you don’t eat honey)

– 2 teaspoons of cinnamon


– 1 tablespoon of almond butter

– 1 tablespoon of baobab powder


Start by putting the buckwheat into a pan with one cup of boiling water, allow this to heat for a couple of minutes. Then stir in the sliced bananas, cinnamon and honey. Once the water is absorbed add one cup of almond milk and stir well. Allow it to keep cooking and gradually add in the second cup of almond milk when it’s needed – don’t let the buckwheat run out of liquid ever. It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you’re using them and then top with anything you like! Then serve and enjoy.