Coconut Buckwheat Breakfast Bake

This coconut buckwheat breakfast bake is moist, full of coconut flavor and healthy. It’s topped with a coconut, peanut butter “icing”.

Yesterday was a damn near perfect day.

A somewhat lazy morning (lazy is relative when you have a dog that needs to go out no later than 8am), a husband who didn’t have to work on a Saturday for once, the breakfast you see above, approximately 15 rounds of words with friends on the couch with coffee in hand, a trip to NYC to see the Intrepid (for him) and eat in Chelsea Market (for her), Jacques Torres wicked hot chocolate, a 30 block 52 degree walk in the middle of January, a taxi ride that didn’t leave me feeling like I wanted to puke afterwards and no traffic on the west side highway.

buckwheat breakfast bake

Life doesn’t get much better than that.

Buckwheat Breakfast Bake

Let’s back up to breakfast.

Coconut flour round #2 AND success #2 (obviously, otherwise you wouldn’t be hearing about it).

If you’ve read any of my WIAW posts, it should be no secret that I have a breakfast bake obsession. I blame Ashley and her amazing creations for sparking it. Sometimes I follow her recipes exactly, other times I create my own using hers as inspiration and even fewer times I try to create one myself. They’re always edible but not always amazing. Until this one.

It’s funny because everything I’ve read says coconut flour is hard to work with and yet I’ve had two of my best breakfast recipes ever with this stuff back to back now. I’m thinking I should go out on a high and call it quits soon before my luck turns (I’d make a really good gambler if I could just convince myself to spend the money to play in the first place) but in this case the risk might actually be worth it.

Coconut Breakfast Bake

I think the best part about coconut flour is that you don’t need a whole lot of it for the flavor to still come through. Maybe that’s why these recipes have come out so well actually because the main ingredient isn’t really the coconut flour, in this case it’s ground buckwheat groats (spelt flour in the pancakes, which would probably make a good substitute here for buckwheat), and so it’s not as finicky as if you were baking with a lot of it.

Buckwheat Coconut Breakfast Bake

It’s honestly hard to believe that something so tasty is actually good for you. This felt like eating dessert at 9 o’clock in the morning. A moist, coconutty (let’s pretend that’s a word) cake with a coconut/peanut butter icing on top.

Coconut Buckwheat Breakfast Bake

What better start to the day than shoving that in your face?

I can’t give you NYC, sunny 52 degree weather or Jacques Torre chocolate, but I can give you breakfast!

Yields 1

Coconut Buckwheat Breakfast Bake

This coconut buckwheat breakfast bake is moist, full of coconut flavor and healthy. It's topped with a coconut, peanut butter "icing".

5 minPrep Time

30 minCook Time

35 minTotal Time

Save Recipe


  • 4 tablespoons buckwheat flour (ground raw buckwheat groats)
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1 tablespoon coconut oil
  • 1/2 tablespoon chia seeds
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon maple syrup
  • 1 egg
  • 2 tablespoons milk


  1. Preheat oven to 350 degrees, grease a small ramekin or other oven safe baking dish.
  2. Combine flours, baking powder, cinnamon and salt in small bowl.
  3. Add remaining ingredients and mix together until incorporated.
  4. Pour batter into greased baking dish and bake for 25-30 minutes until fully cooked but still moist.



  1. Natalie@fitjamericangirl

    I love that this makes one serving. I wonder what the nutrition stats are on this? It must have a lot of fiber. BTW, I used to live in NYC and I worked right across the street from Jacques Torre on Hudson. That iced hot chocolate they put out during the summer is to die for.

    1. Running to the Kitchen Post author

      It probably would. The texture of the batter is pretty thick so try to mimic that with oat flour (you might have to play with ratios of the wet ingredients a little) Let me know how it comes out if make it!

    1. Running to the Kitchen Post author

      It took me awhile too, but you definitely should. They are beyond delicious and such a fun change up for breakfast!

  2. Katie

    Oh heavens, yes. You know I’m completely obsessed with coconut flour, right? Well, I am.

    I’m also obsessed with your Saturday – it sounds like utter perfection.

  3. Kerry

    This bake looks incredible! I I’m obsessed with buckwheat bakes and coconut flour, so this is perfect. I can’t wait to try it!

    1. Running to the Kitchen Post author

      I bought a Bob’s Red Mill version and just got it in my local health food store. I don’t have a whole foods near me but I know they have it too.

  4. Liza@docrunsforhealth

    I was so happy to report I finally bought coconut flour! Now I have to go back for the buckwheat kind?! Seriously, slow down on all those fancy ingredients, we are from Arkansaw over here (let’s pretend it ‘s a word!).
    Yet another amazing recipe I have to make a 100 mile trip for :)

    1. Running to the Kitchen Post author

      Haha, the buckwheat flour isn’t coconut, just regular buckwheat. I can’t find actual buckwheat flour by me so I buy the raw buckwheat groats and just grind them in a food processor until they’re like a flour. That being said though, you could totally substitute oat flour or something more “normal” for the buckwheat :)
      Glad you have the coconut flour on hand now! Try the pancakes! :)

  5. Kris |

    I LOVE Coconut Flour and being on this grain free kick right now its super fun to bake with!! I bet I could make this with almond meal too?! YUM!!

    Thanks for the amazing recipe…again ;) You’re on fire over here!


  6. Margarita

    Awesome! This sounds like something right up my alley… I like everything with less sugar and fat, yet still taste great! I have never used coconut and buckwheat flour. What is the texture like?

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  9. CMichiko

    Just made this – it’s delicious! A fantastic substitute for bread in the morning. My mum loves it too. I’m just wondering whether baking a bigger loaf (say, tripling the quantities and using a bread tin) would work. Do you think it would still rise and come out all lovely and moist?

    1. Running to the Kitchen Post author

      I really don’t know! I haven’t tried anything bigger than individual bakes. I can’t see why not. If you try it definitely let me know. Glad you liked the mini one :)

  10. Athena

    I just bought buckwheat and coconut flour for the first time because I want to make this breakfast bake! I can’t wait to see how it turns out.

    (I’m a runner/cartoonist/administrative assistant who recently discovered your blog, and I’ve been enjoying it a bunch. Thanks for making and photographing so much wonderful food!)

    1. Running to the Kitchen Post author

      I hope you like it! It’s seriously one of my absolute favorites for breakfast :)

  11. Meg finding new all the time

    YUM! I’m on this crazy diet (an anti-candida insane torture) and just found your recipe and can’t hardly WAIT to try it…thanks for sharing! I’m going to omitt the applesauce and maple sugar (using Stevia instead) and use coconut milk instead of regular.
    My question though………how do you grind the grouts?????????????? I have buckwheat flour and like a person commented earlier, it always turns my baked goods ridiculously dark (this comes with a texture that never quite feels “done”). I’m wondering if grinding them myself would make a difference…do you soak them first, or just grind them dry?
    Thanks :)

    1. Running to the Kitchen Post author

      I literally just stick them in the food processor and whirl away. No soaking. Mine has never done that (in regards to the color). Is your flour from toasted buckwheat? I know that exists, but I’ve never seen it. It might be the reason for the darker baked goods??? Total speculation on that one…

      1. Meg finding new all the time

        I finally tried this! The buckwheat simply ground up in the mini-food processor works so so so much better than buckwheat flour! My flour was just regular, not toasted (which I’ve never heard of…finding NEW all the time!) Thanks again :)

        Oh, and I made the chocolate, strawberry, almond butter yummy goodness for Mother’s day, and OH ! MY! YUM! They were perfection – defined!

        1. Running to the Kitchen Post author

          Awesome, so glad it worked out better! I just ate the last of those strawberry almond chocolates and shed a tear or two… ;)

  12. Jill

    I LOVEEE THIS RECIPE!!! It makes the perfect amount! I usually don’t comment on blogs but you deserve serious props. I’ve been adding different things to it and it still comes out delicious and filling. Lasts a while in the fridge too! Bravo!!!!

    1. Running to the Kitchen Post author

      That’s awesome to hear, Jill! I was just thinking about making it for breakfast before I read this, how funny!

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  14. Julie

    Hi! This sounds amazing! I’m really considering starting the whole30 challenge, but aren’t the coconut flour and buckwheat groats on the “don’t eat” list? Are you modifying the program in some way? By the way, I’ve been following your blog for about 6 months and I love it. You’re so inspiring!

    1. Running to the Kitchen Post author

      Hi Julie- buckwheat is not paleo, coconut flour is. That’s why I said I “paleo=ized” this bake in the day 4 post ;). Here’s what I used to do that: 4T almond flour, 2T coconut flour, 1T ground flax seed, 4T coconut milk, cinnamon, vanilla extract, 1/2t baking powder, 1 egg, 1/2 banana mashed. Mixed it all together and microwaved for 2 minutes. :)

      1. Julie

        These are amazing, thank you for the clarification. Also, just wondering, is the coconut cream you use in your coffee something you make yourself?

        1. Running to the Kitchen Post author

          When I say that I just mean the top from the can of coconut milk. If you put a can of (full fat) coco milk in the fridge overnight, the thick stuff sticks to the top and I just use a spoonful of that (as opposed to the liquidy part).

  15. Annie

    Gina, what is the recipe for the peanut butter/coconut “frosting”? I can’t seem to find it.
    Thanks! Looking forward to making this soon!

    1. Running to the Kitchen

      Annie- I just mixed pb and coconut butter together after melting the two in the microwave for a few seconds. I may have added some milk to thin it out a bit too, I can’t really remember since this was about a year ago, sorry!

  16. Wendy

    My kids and I are on a grain-free diet, and it’s a hard adjustment! My scouring of the Internet for recipes brought me here and I’m so glad! I made this for breakfast and it was a hit with all the kids! I quadrupled the recipe and baked it in an 8×8 glass pan. Increased cooking time to about 35 mins. It worked out perfectly! For the frosting, I mixed the coconut cream from the top of a can of coconut milk, plus a little splash of maple syrup and a few tablespoons of peanut butter. Poked skewer holes in the cake and poured on the frosting, some of it soaked down into the holes, and it was all around delicious! Thank you!

    1. Running to the Kitchen Post author

      So awesome, that sounds like a great family meal! Love the poking holes in it idea for the frosting :))

  17. Brittany W.

    I made this recipe and really enjoyed it. I tripled the batch and put it in a square baking dish and then cut it into squares, eating off of it all week. I didn’t have any of the frosting ingredients, so I just put honey and butter on top and let it soak in. It is very very dense and can be dry the second day, so I took to reheating it and crumbling it in a bowl with all sorts of toppings: bananas, raisins, honey, berries… Delicious!

    Next time I think I’m going to try subbing coconut flakes for chia seeds for a more coconut-y flavor.


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