This vegan and gluten-free breakfast tastes like dessert, but it’s a filling and healthy way to start the day with energy. The riper the banana you use, the better it will taste! In fact, this is a great way to use up over-ripe or bruised bananas. (Love this recipe? Find more crazy delicious dishes from Jenny in The Greatist Cookbook!)


  • 1 1/4 cups unsweetened almond milk
  • 1 teaspoon maple syrup
  • 1large banana
  • 1 cup plus 2 tablespoons buckwheat flakes
  • 1/2 tablespoon raw cacao powder
  • 1/2 tablespoon slivered almonds
  • 1/4 teaspoon grated or ground nutmeg
  • Raspberries


  1. Combine almond milk, maple syrup, and 1/2 banana in a blender until smooth.
  2. Place buckwheat flakes and cacao in a saucepan over medium-high heat. Pour in milk-banana mixture and stir until fully combined. Cook until porridge thickens and bubbles, stirring continuously.
  3. Pour into a bowl and top with almonds, nutmeg, and raspberries.