Blueberry Buckwheat Breakfast Pudding Recipe

Many people think that buckwheat is a cereal grain, when in fact it is a fruit seed, making it a great option for those who want to avoid gluten and grains. In this recipe, buckwheat is soaked overnight and then blended with antioxidant-rich blueberries to make a decadent creamy pudding. It’s the perfect way to kick off your morning, pre or post workout.

Blueberry Buckwheat Breakfast Pudding

Photo by Renee Blair

Blueberry Buckwheat Breakfast Pudding Recipe

Serves 4

The Skinny

Per 1-cup serving:

  • 236 cal
  • 2 g fat (.5 g sat)
  • 54 g carbs
  • 2.5 mg sodium
  • 6.5 g fiber
  • 18.5 g sugar
  • 6 g protein

Active time: 3 minutes
Total time: 12 hours, 3 minutes

Ingredients

1 cup buckwheat groats, soaked overnight
2 cups blueberries
2 tablespoons maple syrup
1/2 cup almond milk or water
1 banana
juice of half a lemon
1 teaspoon vanilla

Preparation

  1. Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.
  2. Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.
  3. Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.
  4. Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.

RELATED: Vanilla-Almond Chia Breakfast Pudding

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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