Buckwheat Oatmeal with Almond Butter, Banana and Seasonal Fruits
This healthy breakfast is a refreshing change from regular oatmeal. In fact this ""oatmeal"" is actually raw, as the buckwheat grains are soaked overnight and rinsed before being combined with water or almond milk. Mix in your favorite fruits for a shot of flavour and colour (banana, raspberries, and blueberries all taste great with it). For a delicious and complete breakfast, don't forget to top with berries, nuts, hemp seeds or raw cacao nibs. Did you know that buckwheat isn't a grain, like wheat or barley? It is also known as Japanese buckwheat or silverhull buckwheat, and it is actually the seed of a plant that belongs to the same family as rhubarb and sorrel. Buckwheat has a delicious nutty flavor, and is gluten-free. It's highly nutritious and filling, with its concentration of soluble protein and fiber, making it easy to digest and a great source of energy.
Buckwheat can be made into a creamy raw oatmeal for breakfast, as it is here, but it can also be cooked and chilled to toss in salads, or prepared hot, added to a stew or served as a side dish.
How It's Made
1 cup of buckwheat, soaked overnight
1/2 cup of water or homemade almond milk
1 tablespoon of chia seeds
1 teaspoon of vanilla extract
1 tablespoon of almond butter
Toppings: seasonal fruit, raw cacao nibs, nuts, hemp seeds, etc.
Rinse the buckwheat in water for a few minutes and drain.
In the bowl of your mixer, combine the buckwheat, water, chia seeds, vanilla, almond butter, and banana.
Mix until it's creamy and smooth.
Top with seasonal fruit, extra almond butter, raw cacao nibs, and/or nuts.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.