No, I didn’t plan out the name of this recipe. All of those B’s were an accident. A delicious one!
I mentioned in the Black Eye Peas & Buckwheat Vegetable Soup post that I developed a crush on buckwheat and I mean it. It seems to be working its way into almost every breakfast, lunch and dinner I have lately.
Try using buckwheat instead of oatmeal for a little change at breakfast. I used toasted buckwheat here but you can also use plain groats. The nutty flavor pairs well with the blueberries, banana and sunflower seeds. If you want a hint of sweetness, add a drizzle of honey. This is a satisfying and hearty breakfast to get you fired up on a chilly, winter morning!
Ingredients (serves 1)
1/2 cup uncooked buckwheat groats (this makes more than you’ll need so store the rest for later use)
1/2 cup blueberries (fresh or frozen)
1/2 banana (cut into quarters)
1 cup soy or almond milk
1/4 cup pomegranate seeds (optional)
1 tablespoon sunflower seeds
Directions
- Place uncooked buckwheat in 1 cup of water and bring to a boil. Cover and reduce heat to simmer. If you want toasted buckwheat, you can buy it pre-packaged in most stores. If not available, simply place the groats in a non-stick pan over medium to low heat and stir constantly until they start turning golden brown.
- Cook for 15 minutes, then remove from heat and let rest 5 minutes. This makes about 1 1/2 cups of cooked buckwheat so store unused portion for future use.
- Place 1 cup cooked buckwheat in a bowl and top with blueberries, banana, pomegranate and sunflower seeds.
- Add milk and serve hot immediately.
Leave a Reply