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 Recipe
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
1 cup buckwheat groats, soaked overnight
2 cups blueberries
2 tablespoons maple syrup
1/2 cup almond milk or water
juice of half a lemon
1 teaspoon vanilla
- Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.
- 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.
- Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.
- 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.