Say that 5 times fast!
I figured the first breakfast recipe I post on this blog should be the one I eat the most often. This breakfast rocks my world because there are so many different flavors (sweet, nutty, tangy) and textures (crunchy, creamy) that it’s impossible to get bored with it. Also, you can take the basic recipe and customize it a million different ways. The buckwheat and chia seeds are packed with fiber and will keep you full until lunch. Plus, this recipe is gluten and soy free. Breakfast doesn’t get much better than that!
This recipe was inspired by and adapted from one of my favorite vegan blogs, Oh She Glows. You can find the original here.
1/3 C buckwheat groats
1 C fresh or frozen berries, thawed
2 tbsp chia seeds
1/2 C non-dairy milk (I’ve tried almond, coconut, and brazil nut milk–all work great)
A few drops of vanilla extract or stevia extract
Toppings (all optional):
– almond butter
– carob chips
– goji berries
– nondairy yogurt
– anything else that strikes your fancy!
1) Place buckwheat groats in a bowl and cover them with water. Place berries in a bowl with the milk, chia seeds, and sweetener. Place both bowls in the fridge to soak. You have two options here. Your first option is to soak them overnight before bed. Your other option is to start soaking them before you begin your morning routine. In any event, they must soak for at least 30 minutes (ideally at least an hour). I prefer the latter method, because I like when the buckwheat is a bit crunchier.
2) Place buckwheat in a strainer, rinse and drain out as much water as you can. Combine buckwheat with berry and chia seed mixture, and mix well.
3) Add desired toppings. The only topping I added today was almond butter. I got a little out of control with the almond butter (no surprise there) so you can see globs of it in the photo. Whoops.