This hearty buckwheat and chia breakfast bowl is gluten and dairy free and supplies everything you need to fuel your morning!
Today is National Cereal Day and what better way to celebrate than with a cereal recipe! When I was a kid, cereal was a mainstay in our house. My mom was uber healthy back in the 70’s it wasn’t the Trix or Fruit Loops my friends were having. Her idea of cereal was along the lines of Kix and Grape Nuts, but we still scarfed it down (and if I ever did get my hands on a box of Trix or Fruit Loops, I scarfed that down, too).
But that was then. My palate has changed a bit now and although those cereals are still fun to eat, they aren’t what I consider a decent breakfast. I need fiber, a little fat, and some protein to fuel my morning!
My go-to cereal nowadays is my homemade muesli. But sometimes I like to mix it up. This Almond Cardamom Chia & Buckwheat Bowl is half pudding, half muesli. It’s like chia seed pudding with a little zing! Instead of almond milk, I whipped up a sweet and spicy coconut milk blend using cardamom, dates, vanilla, and almond butter. The raw buckwheat groats stay crunchy in the almond-coconut-cardamom milk and give the bowl some texture. The slightly thawed frozen Wild Blueberries provide the perfect amount of cold, and the bananas offer a nice sweet taste (as does the honey I drizzled on top). The cocoa nibs and sliced almonds provide even more crunch.
It’s a hearty breakfast bowl that provides everything you need to fuel your morning. I developed this recipe for my Inspired Vegetarian column over at Healthy Aperture. CLICK HERE FOR THE RECIPE and learn more about the health benefits of buckwheat.