Breakfast Buckwheat Bowls with Fruit

If you're ready to escape the breakfast déjà vu, give these Breakfast Buckwheat Bowls a try. They're quick to prepare, highly customizable for a nutritious breakfast, and perfect for meal prep. Be creative and enjoy! This recipe is inspired by Babaganosh.

Breakfast Buckwheat Bowls with Fruit.pdf

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Ingredients

• 1 cup water

• 3/4 cup milk (grass fed organic whole milk, raw milk or unsweetened coconut milk)

• 3/4 cup buckwheat groats - uncooked

• 1 banana - sliced

• 1/2 cup strawberries, blueberries or raspberries

• 1 tablespoon unsweetened shredded coconut

• 1 teaspoon raw, dry roasted or sprouted nuts or seeds of your choice

• Optional Sweetener, one of the following:

  • 2 tablespoons of maple syrup

  • 1½ tablespoons of honey

  • pure monk fruit or stevia to taste

Instructions

1. Combine the water, milk, and buckwheat in a small saucepan. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, or until the buckwheat is fully cooked. There should still be a little bit of liquid left, that is OK.

2. Stir and sweetener, if using. Optional: use masher or side of the spoon to break up some of the buckwheat into more of a "porridge" texture.

3. Divide the cooked buckwheat between two bowls, and top each bowl with sliced banana, berries of choosing, shredded coconut, and chia seeds. 

4. Serve warm.