Breakfast Buckwheat Bowls with Fruit
Try these Breakfast Buckwheat Bowls with Fruit if you're looking to get out of that breakfast recipe rut. These buckwheat bowls are super healthy, filling, and tasty. They are also gluten free!
Author: Babaganosh/Photo credit to babaganosh.org
Ingredients
- 1 cup water
- ¾ cup milk, such as almond milk or coconut milk (cow's milk is OK too)
- ¾ cup buckwheat groats, uncooked
- 2 tablespoons agave syrup, divided (or honey)
- 1 banana, sliced
- ½ cup blueberries
- 1 tablespoon unsweetened shredded coconut
- 1 teaspoon chia seeds
Instructions
- Combine the water, milk, buckwheat, and 1 tablespoon of agave syrup (or honey) 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.
- Divide the cooked buckwheat between two bowls, and top each bowl with sliced banana, blueberries, shredded coconut, chia seeds, and a drizzle of agave syrup. Serve warm. See notes for additional topping ideas and substitutions.
